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Asian Chicken

(28 Votes)
6 Hr

East meets West in our tasty Asian Chicken made with budget-friendly boneless chicken thighs. This Asian-style chicken cooks up rich and flavorful in our slow cookers, so it's also a super time-saver.

What You'll Need:
  • 2 pounds boneless, skinless chicken thighs, cut into strips
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 (19-ounce) can pineapple chunks, undrained
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 medium-sized red bell pepper, cut into 1/4-inch strips
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon white vinegar
  • 1/4 cup cornstarch
  • 4 scallions (green onions), sliced diagonally
What To Do:
  1. In a 4-quart electric slow cooker, combine chicken, ginger, garlic powder, and black pepper; mix well. Stir in pineapple chunks with juice, the drained water chestnuts, bell pepper strips, and chicken broth.
  2. Cover, and cook on low setting for 6 hours.
  3. In a small bowl, combine soy sauce, vinegar, and cornstarch; mix until smooth then stir into chicken mixture. Add scallions, and serve.

If you're a fan of this recipe, then check out How to Cook with Your Slow Cooker, Plus 11 Easy Slow Cooker Recipes!

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Lacks a little sweetness! I'd recommend adding a little Sweet & Sour Sauce to the chicken.

Need to add Chinese hot sauce for flavor!

Will try this with breasts. And ruby, Mr. Food was still alive when aunt tay wrote her post, he died almost two months later, and I do believe she was refering to the cooking segments, which re still airing, hosted by Howard.

This recipe is wonderful, as is. My family would eat this several times a week! I do use breast instead of the thighs and sometimes add a bag of frozen broccoli. Served over rice is so yummy. Love all the recipes on this site so far...thank you!!

Mr. Food, I didn't know where you went. I miss you on channel 7 in Chicago. Glad I found you again. I enjoy your recipies and yes they are "soo good". Cathy C. Lake Station, IN

He died. We miss him. Ruby

iam making this today bseeing if kids like it so far it smells great, i also maked the lemonmeringue cake my kitchren smells like a cafe for foodies

Sounds good! Wht kind of "flowers" should I use in place of cornstarch??? I think I would try flour. As for it not thickening with cornstarch, you do need to let it come to a boil and cook after you stir in the cornstarch.

If it is not thickening with cornstarch, try using flower instead it works the same way and to me it seems a lot stronger of a thickening agent. So for the flavor add some sesame seed oil. Also for you hot lovers put the cock Chinese hot sauce on the finished product that adds a lot of flavor to this dish as well.

To much drama on this recipe. Therefore I won't try. bye

I agree with you, sandyfoote - why is everybody so angry? I'm here for recipes, not interested in hearing juvenile put-downs if somebody types something wrong.

This recipe was VERY watery. I agree it never thickened up and was flavorless!!! I would not make it again.

Followed directions as printed and added soy, vinegar, and cornstarch. It NEVER thickened up any. And isn't 2 lbs of chicken a huge amount for only 4 servings?

Persons who found this tasteless???...there's something wrong with their tastebuds! We think this is d-e-l-i-c-i-o-u-s! And so easy.

Try adding char-sui sauce...

I for one would like to try this, BUT there is no picture on what the finished product looks like. I also noticed alot of your recipes has no pictures.

We loved it. We did add a little more corn starch to thinken, but the flavor was wonderful. Perhaps you had trouble reading the recipe correctly. For example: alot is not a word. And it should be "your recipies HAVE no pictures" For some it is easier with pictures than words.

need nutritional value on your recipe's

try to haved nutritional values such as calories on more of your recipes. thank you

I made this for supper yesterday and it was absolutely TASTELESS! You couldn't taste any of the spices. We added a bit more salt and soy sauce in a last attempt to revive it...still tasteless. Total waste of a package of chicken thighs. Will definitely never make this again.

Make sure your spices are fresh. Spices lose flavor over time. Be certain to store spices in a cool, dry place which is protected from light. A good rule of thumb is to replace spices about every six months. It is also cost-effective to buy the highest quality spices available - you will use less, because the flavors will be stronger.

I made this tonight and my whole family thought it was ok. It definitely was bland. Needed more taste. It was definitely very easy to make. Loved that portion of it. I added fresh bean sprouts and cooked for about 15 minutes while my rice was cooking. Turned out perfectly. Also add some pre cut julianned carrots. If anyone has any suggestions, please post because I would love to love this recipe.


I too would like to know when to add the final ingredients, I am thinking after 6 hours you would add and wait to have it thicken slightly. Can you clear this up

At what point do you add the soy sauce, vinegar, cornstarch and scallions, I can't find that update in the recipe any place. I really want to try this recipe.

kkathrinec22: Thanks for pointing that out. We've now updated the recipe with the correct instructions. Enjoy!

Recipe says to put chicken, ginger, garlic powder, black pepper, pineapple chunks, water chestnuts and chicken broth then slow cook 6 hours. Then it says combine soy sauce vinegar and cornstarch, mix and stir into chicken mixture, then add bell pepper strips and scallions. My questions is "How long do you cook bell pepper strips and scallions"???????

Iam so hungry.


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