Crockpot Asian Chicken

Products Used
Crockpot Asian Chicken


  • 4 whole carrots, cut into thirds
  • 2 pounds chicken thighs (skinless, can be boneless or bone-in), about 6
  • 2 tablespoons vegetable oil
  • 3/4 cup soy sauce (use low sodium, if preferred)
  • 1/2 cup vegetable broth
  • 2 tablespoons packed Imperial Sugar Light Brown Sugar
  • 3 medium fresh garlic cloves, minced (about 1 1/2 tablespoons)
  • 1 large section of fresh ginger, minced (about 3 tablespoons)
  • Salt and pepper


      1. Add carrots to crockpot.
      2. Trim any excess fat off of chicken. Add salt and pepper on top as well as drizzle vegetable oil on top (unless using a nonstick pan).
      3. Heat a cast iron skillet on medium high or a nonstick pan with 1 tablespoon vegetable oil for about 3 to­ 5 minutes. Brown chicken 3 to 4 minutes on each side (if using nonstick pan, add more vegetable oil if needed after flipping chicken). Remove chicken and add to crockpot on top of carrots.
      4. Mix soy sauce, vegetable broth and sugar together in a large measuring cup or medium­-sized mixing bowl. Add garlic cloves and ginger and mix once again. Pour on top of chicken.
      5. Turn crockpot on low and heat for 3 to 5 hours. Serve with steamed white rice and steamed broccoli or vegetable of your choice.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Julie Deily @TheLittleKitchen.

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      Oops.. there is no Spanish translation to this recipe