Ginger-Soy Chicken and Bok Choy Vegetable Stew
Equipment
- Slow Cooker
- Cutting Board
- Knife
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into chunks
- 4 heads baby bok choy, halved lengthwise
- 2 medium carrots, sliced
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 1/4 cup soy sauce
- 4 cups chicken broth
- Sliced green onions, for serving
Instructions
- Add the chicken thigh chunks to the slow cooker first.
- Layer the carrots, onion, garlic, and ginger over the chicken.
- Pour the soy sauce and chicken broth into the pot.
- Cover and cook on low for 5 hours.
- Stir in the bok choy halves and cook for 1 additional hour.
- Ladle the stew into bowls and top with sliced green onions before serving.
Notes
Add the bok choy only in the final hour so the leaves stay bright and the stems keep some bite. Chicken thighs stay moist during the long cook time, but breasts can be swapped if preferred. Leftovers reheat well on the stovetop with a splash of broth to loosen the sauce.
Course: Soup
Cuisine: Asian
Equipment: Slow Cooker, Cutting Board, Knife
Cuisine: Asian
Equipment: Slow Cooker, Cutting Board, Knife