“This is wonderful served with rice, garnished with a cilantro sprig and some chopped scallions! From the food section of the Houston Chronicle. Drumsticks and thighs hold up to long, slow cooking without drying out. If you prefer, you can substitute all thighs or all drumsticks for the combination. This is also good with pasta such as linguine or fettuccine instead of the rice. Either way, there will be plenty of yummy sauce to go around!”
READY IN:
6hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a 5 quart slow cooker, stir together the soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper.
  2. Add chicken and carrots and toss to coat.
  3. Cover and cook on low until chicken is tender, about 6 hours.
  4. Using a large spoon, skim off and discard any fat from surface of cooking liquid.
  5. In a 2 cup glass measuring cup, whisk cornstarch with 1 tablespoon of water.
  6. Ladle 1 cup cooking liquid into measuring cup;whisk to combine.
  7. Pour into a small saucepan and bring to a boil; cook until thickened, about 1 minute.
  8. With slow cooker turned off, stir in cornstarch mixture.
  9. Serve chicken with white rice, if desired, garnishing with cilantro spring and chopped scallions.

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