Vietnamese Slow Cooker Chicken with Vegetables
- 6 skinless, bone-in chicken thighs
- 1 1/2tablespoons soy sauce
- 1 1/2tablespoons fish sauce
- 1/2teaspoon black pepper
- 4cloves garlic, chopped
- 1tablespoon canola oil
- 2tablespoons packed brown sugar, divided
- 1 1/2pounds baby bok choy
- Lay the chicken thighs in the slow cooker with the fleshier side facing down. In a small bowl, whisk together the soy sauce, fish sauce, black pepper, garlic, canola oil, and 1 tablespoon of the brown sugar. Pour over the chicken, put on the lid, and cook on low for 6 hours or on high for 3 hours. The time may vary a little depending on the size of the chicken thighs.
- When the chicken is nearly done, cut the heads of baby bok choy in half down the center and remove the little wedge of core. Roughly chop the bok choy and wash thoroughly.
- Five or 10 minutes before the cooking time is up, remove the chicken from the pot. Stir the second tablespoon of brown sugar into the sauce and add the bok choy, immersing it in the cooking liquid. Set the chicken back in the pot on top of the bok choy and replace the lid. Set the pot to high and cook until the bok choy is tender (about 8 minutes or so). Serve.
*Fish sauce, also known as Nuoc Cham or Nam Pla, is available in the Asian section of most supermarkets.
Recipe courtesy of Katie Sullivan Morford, food and nutrition writer, cooking teacher, and registered dietitian. She has been published in Cooking Light, Self, Shape, and the San Francisco Chronicle, among others. She writes about food and family on her blog Mom’s Kitchen Handbook and will publish her first cookbook in 2013.
Adapted from Make it Fast, Cook it Slow by Stephanie O’Dea.