You know I love my slow cooker and how incredibly tender and effortless chicken is, in a slow cooker. A few months ago I attempted to make a failed slow cooker stir-fry when I realized 3 hours in, I didn't have half my ingredients on hand. Things quickly turned around when I improvised and came up with this incredible, moist, tender and flavorful chicken combination.
- 6 bone-in skinless chicken thighs
- 16 ozs (1 bag) frozen stir-fry vegetables
- 1/2 cup white cooking wine
- 1/2 cup soy sauce
- 2/3 cup (packed) brown sugar
- 1 tsp. ground ginger
- 2 garlic cloves, chopped
- *about* 5 green onions, chopped
Combine white wine, soy sauce, brown sugar, ginger, garlic, and green onions in slow cooker. Add chicken; mixing to coat with the sauce.
Cover slow cooker with lid and cook on high for about 4 hours or until chicken is done. Time can be adjusted to 8hrs on low.
About a half hour before serving, make sure your veggies are defrosted and add to slow cooker, cooking for about 30 minutes on high.
Use tongs to remove chicken, as it will be tender and may fall apart upon removal otherwise. Serve chicken with vegetables spooned over.