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Ginger Chicken and Cabbage Stew
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Course Soup
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1 pound boneless, skinless chicken thighs
  • 4 cups shredded green cabbage
  • 2 cups frozen carrots
  • 4 cups chicken broth
  • 3 tablespoons soy sauce
  • 2 tablespoons minced fresh ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper

Instructions
 

  • Place the chicken thighs in the slow cooker first.
  • Add the shredded cabbage, frozen carrots, chicken broth, soy sauce, minced ginger, garlic powder, and black pepper.
  • Stir gently to combine the liquids and spices.
  • Cover and cook on low for 6 to 7 hours until the chicken is tender.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to mix everything together before serving.

Notes

If the broth tastes too mild after cooking, stir in an extra splash of soy sauce right before serving. Leftovers keep well in the fridge for three days and reheat easily on the stovetop with a little added broth to loosen the texture. Fresh ginger gives the clearest flavor, but ground ginger works in a pinch if that is what you have.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker