Slow cooker Asian chicken thighs

(19 ratings)
Slow-cooked Asian chicken thighs
Slow-cooked Asian chicken thighs
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Slow cooker Asian chicken thighs is so easy to make as there's no need to marinate before slow cooking. Each chicken thigh is marinated in Asian flavours and served with sticky rice and a sprinkling of spring onions


  • 1kg chicken thighs, bone in, skinless
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp ketjap manis
  • 2 tbsp agave syrup
  • 2 green chillies, sliced
  • thumb-sized piece ginger, grated
  • 3 garlic cloves, crushed
  • 2 tsp toasted sesame seeds
  • large handful coriander
  • 3 spring onions, shredded

For the ketjap manis we'd recommend visiting Marks and Spencers


  1. Put the chicken, soy and fish sauces, vinegar, ketjap manis, agave, chillies, ginger and garlic into a slow cooker and cook on high for 3 hrs.
  2. Alternatively, place all the ingredients in a casserole with a scrunched up piece of wet greaseproof paper inside the lid and cook in the oven on its lowest setting for 3 hrs.
  3. Just before serving, remove the chicken from the bones and loosely pull apart.
  4. Garnish the chicken and gravy with sesame seeds, coriander and spring onion, and serve with sticky rice.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 187(kcal)
  • Fat 5.0g
  • Saturates 1.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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