Slow-Cooker Ginger-Soy Chicken with Bok Choy
In the UK: Slow-Cooker Ginger-Soy Chicken with Pak Choi
- 5 h 10 min40 min hands-on
- $2.49£2.45a serving
- 599566calories
- 4547 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Chicken thighs slow-cooked in honey, soy, ginger and garlic, with tender greens in the sauce, over rice.
Ingredients
Serves 4.
- 1.75 lb boneless skinless chicken thighs
- 1 tbsp rice vinegar
- 4 garlic cloves
- 3½ tbsp fresh ginger, finely grated
- 11 oz baby bok choy, halved or quartered lengthways
- 1½ cups long-grain white rice
- ½ bunch green onions, thinly sliced
- 4 tbsp soy sauce
- 3 tbsp honey
- ¼ tsp red pepper flakes
- 1 tbsp cornstarch
- 1 tsp toasted sesame oil
Contains: soy, sesame. Check the label: wheat (gluten). Always read the labels if you cook for someone with an allergy.
Method
About 4½ hours in the slow cooker, hands-off: start it around lunchtime for an evening meal.
- Put the chicken in the slow cooker. Wash your hands after handling the raw poultry. Mix the soy sauce, honey, rice vinegar, garlic, finely grated, fresh ginger, red pepper flakes and ½ cup (120 ml) of water and pour over the chicken. The slow cooker should be no more than two-thirds full (if your amounts are scaled up, split them between two slow cookers).
- Cover and cook on LOW for 4–5 hours, until the chicken is very tender and cooked through (165°F).
- About 30 minutes before serving, rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Mix the cornstarch with 2 tablespoons of cold water and stir it into the slow cooker. Add the baby bok choy, turn the slow cooker to HIGH, cover and cook for 15–20 minutes, until the sauce has thickened and the greens are tender.
- Lift out the chicken, pull it into large pieces with two forks and return it to the sauce with the toasted sesame oil. Serve over the rice, scattered with the green onions.
Leftovers: The chicken keeps in the fridge for 3 days or in the freezer for 3 months; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 750 g chicken thigh fillets
- 25 ml rice vinegar
- 4 garlic cloves
- 20 g fresh ginger, finely grated
- 300 g pak choi, halved or quartered lengthways
- 300 g long-grain rice
- ½ bunch spring onions, thinly sliced
- 4 tbsp soy sauce
- 3 tbsp honey
- ¼ tsp chilli flakes
- 1 tbsp cornflour
- 1 tsp toasted sesame oil
Contains: soya, sesame. Check the label: gluten. Always read the labels if you cook for someone with an allergy.
Method
About 4½ hours in the slow cooker, hands-off: start it around lunchtime for an evening meal.
- Put the chicken in the slow cooker. Wash your hands after handling the raw poultry. Mix the soy sauce, honey, rice vinegar, garlic, finely grated, fresh ginger, chilli flakes and 120 ml of water and pour over the chicken. The slow cooker should be no more than two-thirds full (if your amounts are scaled up, split them between two slow cookers).
- Cover and cook on LOW for 4–5 hours, until the chicken is very tender and cooked through (74°C).
- About 30 minutes before serving, rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Mix the cornflour with 2 tablespoons of cold water and stir it into the slow cooker. Add the pak choi, turn the slow cooker to HIGH, cover and cook for 15–20 minutes, until the sauce has thickened and the greens are tender.
- Lift out the chicken, pull it into large pieces with two forks and return it to the sauce with the toasted sesame oil. Serve over the rice, scattered with the spring onions.
Leftovers: The chicken keeps in the fridge for 3 days or in the freezer for 3 months; reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 599 |
|---|---|
| Protein | 45 g |
| Carbohydrate | 80 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sodium | 1116 mg |
| Calories | 566 |
|---|---|
| Protein | 47 g |
| Carbohydrate | 84 g |
| Fat | 7 g |
| Fibre | 2 g |
| Sodium | 1109 mg |
Worked out from the ingredients, 397 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $2.49 a serving in the US (range $1.90–$3.30) and £2.45 in the UK (range £1.87–£3.24). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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