Join our community of Solution Seekers!

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

Slow-Cooker Soy-Glazed Chicken With Stir-Fried Vegetables
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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.
By February, 2012

Nutritional Information

  • Per Serving
  • Calories 643
  • Fat 17g
  • Sat Fat 4g
  • Cholesterol 112mg
  • Sodium 1,157mg
  • Protein 40g
  • Carbohydrate 82g
  • Sugar 33g
  • Fiber 5g
  • Iron 6mg
  • Calcium 110mg
What does this mean? See Nutrition 101 .

Quick Tip

Condiments on a lazy susan
In spite of its name, fish sauce doesn’t add a fishy taste to food. Rather, it enriches dressings, dips, marinades, and soups with a deep, savory flavor chefs call “umami.” Popular in Southeast Asian cooking, the condiment—usually made from fermented anchovies, salt, and water—is labeled “nuoc mam” on bottles from Vietnam and “nam pla” on bottles from Thailand. You can often find both in the international aisle of the supermarket.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.