Slow-Cooker Soy-Glazed Chicken With Stir-Fried Vegetables

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 643 calories
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 112 mg
    • Sodium 1,157 mg
    • Protein 40 g
    • Carbohydrate 82 g
    • Sugar 33 g
    • Fiber 5 g
    • Iron 6 mg
    • Calcium 110 mg


  1. Check 1/2cup packed light brown sugar
  2. Check 3tablespoons low-sodium soy sauce
  3. Check 3tablespoons fresh lemon juice
  4. Check 2tablespoons Asian fish sauce
  5. Check 1tablespoon grated fresh ginger
  6. Check 1/4teaspoon crushed red pepper
  7. Check 1 1/2pounds boneless, skinless chicken thighs (about 8)
  8. Check 1cup long-grain white rice
  9. Check 1tablespoon canola oil
  10. Check 3/4pound snow peas, trimmed
  11. Check 2 heads baby bok choy, leaves separated
  12. Check 1 red bell pepper, sliced
  13. Check 4 scallions, cut into 2-inch lengths
  14. Check 2 cloves garlic, thinly sliced
  15. Check black pepper


  1. In a 4- to 6-quart slow cooker, mix together the sugar, soy sauce, lemon juice, fish sauce, ginger, and crushed red pepper. Add the chicken and turn to coat.
  2. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
  3. Twenty minutes before serving, cook the rice according to the package directions.
  4. Meanwhile, transfer the chicken to a plate. Pour the cooking liquid into a large skillet and boil until slightly thickened, 4 to 5 minutes.
  5. Heat the oil in a second large skillet over medium-high heat. Add the snow peas, bok choy, bell pepper, scallions, and garlic and cook, tossing frequently, until the vegetables are tender, 4 to 5 minutes. Season with ¼ teaspoon black pepper. Serve with the chicken and rice; drizzle with the cooking liquid.