Gingery Slow Cooker Chicken with Cabbage Slaw

gc4women.org
No ratings yet

Ingredients

  • 1/4 cup apricot jam
  • 2 Tbsp ketchup
  • 1/4 cup soy sauce
  • 2 Tbsp grated fresh ginger
  • 2 lb boneless, skinless chicken thighs, trimmed of excess fat
  • 4 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 small red jalapeno, chopped
  • 2 Tbsp unseasoned rice vinegar, for chicken
  • 2 Tbsp unseasoned rice vinegar, for slaw
  • kosher salt and freshly ground black pepper
  • 1 cup long grain white rice
  • 1/4 small red cabbage (about 8 oz), cored and thinly sliced
  • 2 scallions, sliced
  • 1 Tbsp chopped fresh cilantro, plus more for serving
  • 1 Tbsp olive oil

Instructions

1

Combine apricot jam, ketchup, soy sauce, and ginger in a 5- to 6-quart slow cooker. Add chicken, garlic, onion, and jalapeño; toss to coat. Cook, covered, until chicken is cooked through, 3 1/2 to 4 1/2 hours on high or 5 1/2 to 6 1/2 hours on low. Transfer chicken to a plate and shred using two forks; return to slow cooker. Stir in 2 tablespoons rice vinegar. Season with salt and pepper.

2

Twenty-five minutes before serving, cook rice according to package directions. Toss together cabbage, scallions, cilantro, oil, and remaining 2 tablespoons rice vinegar in a bowl. Season with salt.

3

Serve chicken and sauce over rice topped with slaw, cilantro, and sesame seeds.

Comments (0)

No comments yet. Be the first to comment!

Please log in to add comments.

Recipe Statistics

29 Views
0 Ratings
0 Comments
Aug 2024 Added