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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Slow Cooker Asian Chicken Recipe

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This recipe for Slow Cooker Asian Chicken is from Jess's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 boneless skinless chicken breasts
1C water
1 C low sodium soy sauce
1 C balsamic vinegar
6 tsp sugar
6 cloves minced garlic
1 tsp ground ginger
2 Tbsp cornstarch
1 Tbsp water
1 tsp. Sriracha hot sauce or to taste for more or less spice
1 Tbsp sesame seeds
3 green onions finely chopped
Veges of your preference
Rice or Chinese noodles

Line chicken breasts in the bottom of the slow cooker.
In a bowl combine water with soy sauce, balsamic vinegar, sugar, garlic & Sriracha.
Pour mixture over chicken. Cook on low for 6 hours or high for 4 hours.
At the end of cooking time remove chicken from slow cooker and set aside on a plate. Add cornstarch and 1 Tbsp. of water to liquid in the slow cooker then stir to combine. Replace lid and turn slow cooker on high. Add vegetables of small corns, sugar snap peas, cauliflower, watercrests or whatever you prefer. Cook for 15 minutes to steam vegetables and allow sauce to thicken.
While sauce is cooking shred chicken. At end of 15 minutes return chicken to slow cooker and stir to coat in sauce.
Serve over rice or noodles and garnish with sesame seed and green onions.




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