Ginger Chicken is an underrated dish that you have to try to believe! This recipe is made entirely in the slow cooker saving you tons of time and effort in the kitchen without sacrificing flavor. The thighs cook down in a rich sauce that is a blend of sweet and savory with a hint of spice that sends it to the next level. Serve it with your favorite side, and you have a winning meal!
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Soy sauce, brown sugar, and hoisin sauce create deep and complex flavors lifted by the zing of fresh garlic and ginger. Combined with the smoky BBQ sauce, you have plenty of flavor and texture in every bite.
If you like recipes with ginger, you will love Thai Carrot Ginger Soup and Easy Coconut Ginger Rice.
Why You Will Love This Recipe
- It’s a one-pot recipe: All of the ingredients go directly into the slow cooker and cook to perfection. There’s no prior cooking or extra pans required.
- It's versatile: This easy ginger chicken recipe may be served in several different ways to create a whole new meal.
- It’s full of bold flavors: Each component of the ginger sauce for the chicken brings in its own texture and zesty flavor to make it super flavorful.
Ingredients
Here is everything you need to make this easy slow cooker recipe. It primarily focuses on Asian ingredients, but you can easily find them in your local grocery store without having to detour to a special market.
- Honey BBQ sauce: Use any variety and brand of honey BBQ sauce that you like for this recipe. It adds smokiness and helps to thicken the sauce so it coats the chicken.
- Brown sugar: I love the notes of caramel and molasses in brown sugar and those flavors pair well with Asian ingredients like soy sauce and hoisin sauce.
- Soy sauce: Feel free to use regular or low-sodium soy sauce in this recipe. It brings in the perfect amount of umami flavor. Try tamari or coconut aminos for a gluten-free recipe.
- Hoisin sauce: This adds a salty, tangy, and a hint of sweetness to the chicken. It’s thick and made of fermented soybeans that pack a punch of flavor.
- Garlic and ginger: So I use roasted minced garlic and freshly grated ginger. You may use fresh garlic if you prefer, but I like the flavor and caramelization of roasted garlic. It adds more depth to the ginger sauce.
- Chicken thighs: I cut the boneless skinless chicken thighs into pieces for this recipe. You may leave the thighs whole if you prefer. You can use chicken breasts but they won’t be as tender and flavorful.
- Garnishes: Finish this recipe with optional garnishes like chopped green onion, parsley, or sesame seeds. They add color and texture.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Orange ginger chicken: Add some fresh orange zest and orange juice for a bright and citrusy twist.
- Spicy ginger chicken: Incorporate some heat by using gochujang or chili paste to turn up the spice level.
- Honey lime ginger chicken: Add a drizzle of honey and a squeeze of lime for a sweet and zesty version.
How to Make Ginger Chicken in the Crockpot
Here are the instructions on how to make this crockpot ginger chicken. You only have to add the ingredients to the slow cooker and then you can relax!
Step 1: Combine the sauce ingredients. Add all of the ingredients minus the chicken to the bottom of the slow cooker. Remove about ½ cup of the sauce and place it in an airtight container in the refrigerator.
Step 2: Add the chicken thighs. Put in the chicken thigh pieces and then give everything a good stir to ensure they are evenly coated.
Step 3: Cook. Cover and cook for 3 hours on high or 6 hours on low. Stir in the reserved sauce during the last 30 minutes of cooking time.
Step 4: Garnish and serve. Sprinkle the green onions and sesame seeds on top. Enjoy over rice or with your favorite side dish!
Recipe Tips
- Sear the chicken first: To add even more depth of flavor, sear the chicken thighs in a medium-high skillet for 1-2 minutes to develop a crust to lock in the juices of the chicken.
- Check the doneness of the chicken: The best way to check if the chicken is fully cooked is to use a meat thermometer. Chicken must be cooked to an internal temperature of 165 degrees F to be safe to eat.
- Make ahead for meal prep: Make the ginger sauce and allow the chicken to marinate in the refrigerator for up to 24 hours before you cook it. Ensure it is in a closed container or tightly covered mixing bowl.
If you love recipes like this delicious Asian-style chicken, you may also enjoy these Honey Garlic Chicken Thighs.
Storage Directions
- Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freeze the chicken in an airtight container for up to 3 months.
- Reheating: Pour the contents of the container into a saucepan over low heat for best results. For frozen leftovers, thaw them overnight in the refrigerator before reheating.
Serving Suggestions
- Keep it simple and enjoy a tasty green vegetable like broiled asparagus on the side.
- Other great sides include green beans and corn and sauteed zucchini and onions. They both complement the Asian flavors perfectly.
- Enjoy this chicken over pasta like this gochujang noodles or serve with a side of your favorite rice..
- A tasty, cold treat like a Dr Pepper ice cream float is a fabulous ending to a wonderful meal.
Recipe FAQs
You may, but it will take longer for it to cook. Start by adding 30 minutes to the cooking time and keep a thermometer nearby.
Sure! Sear the chicken thighs over medium heat and then set them to the side. Lightly saute the garlic and ginger before adding the remaining sauce ingredients. Once it starts to simmer, add the chicken back, reduce the heat to low, and cook for an additional 6-8 minutes or until the chicken is cooked through.
More Delicious Slow Cooker Chicken Recipes
Do you like slow cooker recipes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Ginger Chicken
Equipment
- 6-8 quart crockpot
Ingredients
- 1 cup honey BBQ sauce
- ½ cup dark brown sugar packed
- ½ cup low sodium soy sauce
- 1 tablespoon hoisin sauce
- ½ tablespoon garlic roasted and minced
- 2 teaspoons freshly minced ginger
- 3 pounds boneless skinless chicken thighs about 8 thighs, cut into 2 inch pieces
- 2 tablespoons toasted sesame seeds
- 2 tablespoons green onion chopped
Instructions
- In the basin of your crockpot, combine the BBQ sauce, dark brown sugar, soy sauce, hoisin sauce, garlic and ginger. Remove ½ cup of the sauce to a small bowl. Cover the bowl and place it in your refrigerator.
- Add the chicken to the crockpot and mix until all the chicken is coated in sauce.
- Cover and cook on low for 6 hours or high for 3 hours. ½ hour before you’re finished cooking, remove the sauce from your refrigerator and allow it to come to room temperature.
- Once cooked, stir in the remaining sauce.
- Garnish with sesame seeds and green onion and serve warm over rice or by itself.
Video
Notes
- The sauce makes the perfect ginger chicken marinade! Allow the chicken thighs to marinate in the refrigerator overnight to infuse more flavor and to help with preparation.
- Store leftover ginger garlic chicken in an airtight container in the refrigerator for up to 3 days.
- Try using a bone-in chicken to add even more depth and richness to this slow-cooker ginger chicken. Just be sure to extend the cooking time and use a thermometer to check for doneness.
Nutrition
This post was originally published in April 2016. It's been updated with new content and images.
Ritta says
We’ve been serving this over rice for weeks and tonight we tried pasta and it was incredible and loved by all. Such a nice change. Thanks for sharing it
Karin and Ken says
As always you’re most welcome. I try my best. Take care. Karin
May says
What a delightful surprise. We all loved it and next time I’ll make a double batch. Glad I decided to try it. Thank you
Karin and Ken says
I’m glad you decided to try it too! We think they’re delicious. All the best Karin