Ingredients Meat & Poultry Chicken Chicken Thighs Slow Cooker Soy-Ginger Chicken 3.2 (575) 34 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on October 28, 2019 Rate PRINT Share Prep Time: 30 mins Total Time: 6 hrs 30 mins Servings: 4 Take it easy: Let your slow cooker or oven work its magic on this flavorful chicken dinner in a tasty soy-ginger sauce. Ingredients ⅓ cup soy sauce 2 tablespoons dark-brown sugar 5 garlic cloves, thinly sliced ⅔ cup fresh cilantro, chopped, plus sprigs for garnish 1 piece fresh ginger (about 2 inches long), peeled and cut into thin strips 5 scallions, thinly sliced on the diagonal (1 cup packed) 1 tablespoon balsamic vinegar 1 teaspoon ground coriander ½ teaspoon ground pepper 4 chicken drumsticks and 4 thighs (about 2 ½ pounds total), skin removed 1 tablespoon cornstarch 2 medium carrots, thinly sliced crosswise Cooked white rice, for serving Directions In The Slow Cooker In a 5- to 6-quart slow cooker, stir together soy sauce, sugar, garlic, cilantro, ginger, 1/2 cup scallions, vinegar, coriander, and pepper. Add chicken and carrots; toss to coat. Cover, and cook on low until chicken is tender, about 6 hours. Using a large spoon, skim off and discard any fat from surface of cooking liquid. In a 2-cup glass measuring cup, whisk cornstarch with 1 tablespoon water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture. Serve chicken with white rice, and garnish with cilantro sprigs and remaining 1/2 cup scallions. In the Oven Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until chicken is tender, about 1 1/2 hours. Proceed to step 2 (above). Originally appeared: Everyday Food, December 2006 Rate It PRINT