Slow Cooking to Flavor Town: Asian-Inspired Crockpot Chicken

Asian-Inspired Crockpot Chicken

Lately, I’ve been getting into cooking more meals in my slow cooker. It’s so handy to toss everything in there in the morning before work and come home to a hot, home-cooked meal, like this tasty Asian-inspired crockpot Chicken.

Not only is it easy, but it also saves me a ton of cash compared to eating out.

My latest creation is an Asian-inspired crockpot chicken that is simmering away as I type this. I wanted to mix things up from my usual beef stew or chili recipes and try something with more flavor.

As we’re just two, it’s easy to fall into a rut with simple meals since I’m just cooking for us. But carving out some time on the weekend to meal prep has made a big difference.

For this recipe, I started with a pound and a half of boneless, skinless chicken breasts. I cut them into one-inch chunks so they would cook through more evenly in the slow cooker. Then I went to work building layers of flavor.

At the bottom of the crockpot, I spread out one tablespoon each of minced fresh ginger and garlic. No need to brown anything first in the slow cooker.

On top of the aromatics, I arranged the chicken pieces. Then it was time for the sauce. I combined the ingredients:

  • 1½ pounds of boneless, skinless chicken breasts
  • 1/2 cup low-sodium soy sauce,
  • 1/3 cup rice vinegar,
  • 2 tablespoons brown sugar, and
  • 1 teaspoon red pepper flakes
  • 1 tablespoon of minced fresh ginger
  • 1 tablespoon of minced fresh garlic
  • handful of sliced mushrooms
  • Served over cooked rice

I love a bit of heat! The sweet and savory combo of the sauce is what really makes this dish sing. I poured the mixture all over the chicken so it was fully submerged.

From there, it was just a matter of cooking on low for 6-8 hours until the chicken was fall-off-the-bone tender. I threw in some sliced mushrooms toward the end for extra nutrients and texture.

When it was done, I fluffed it all with a fork to distribute the deeply flavorful sauce evenly. The aroma that filled my apartment as it cooked was amazing – it truly felt like a home-cooked feast with minimal effort on my part.

I served the chicken over rice to soak up every last drop of the sauce. The tender meat just melted in my mouth. The ginger, garlic, soy, and vinegar provided a beautifully balanced medley of flavors inspired by Asian cuisine.

At under $10 to make, it’s also a super affordable weeknight meal. Cleanup was a breeze since everything was cooked together in one pot.

What I love about cooking meals like this is how easy it is to customize. Feel free to add your favorite vegetables like carrots, bok choy, or bell peppers.

You can also switch up the protein – pork or tofu would be delicious and prepared the same way. I may even start batch-cooking a big pot on Sundays to eat throughout the week for midday meal prep.

Slow cooking is the perfect hands-off cooking method for busy weeknights or meal prepping. Who needs takeout when you can make Flavor Town come right to your front door? Give this recipe of Asian-inspired crockpot Chicken a try – I have a feeling it’ll become a new favorite!

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