Sometimes, the simplest recipes bring the most joy, and this Slow Cooker Ginger and Spring Onion Chicken is proof of that. The tender chicken practically falls off the bone, soaked in a fragrant broth of ginger, garlic, and soy. It’s hearty, warming, and just the kind of dish that makes you feel at home.

I love serving it with fluffy rice to soak up every drop of the flavorful broth. It’s also fantastic for meal prepping because the leftovers taste even better the next day. Add some sliced cucumbers on the side for a refreshing crunch!

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Recipe Ingredients

• 8 spring onions (scallions), coarsely chopped
• 2½ tbsp of finely grated ginger
• 10 garlic cloves, coarsely chopped
• 1 chicken, 1.6 kg (3 lb 8 oz), with excess fat removed
• 3 tbsp of light soy sauce
• 3 tbsp of Chinese rice wine
• 250 ml (9 fl oz/1 cup) of chicken stock
• 1½ tbsp of raw sugar
• 3 green or long red chilies, seeds removed and coarsely chopped
• 2 tbsp of lime juice
• 1 tbsp of sesame oil
• Steamed rice, kecap manis (sweet soy sauce), and sliced cucumber for serving

How To Make Slow Cooker Ginger and Spring Onion Chicken

1. Prepare the Aromatics: Blend the spring onions, ginger, and garlic in a food processor until coarsely chopped, ensuring the mixture is evenly textured but not overly fine.
2. Layer the Aromatics: Spoon a quarter of the chopped mixture into the base of the slow cooker, spreading it out evenly to form a flavor-packed base.
3. Prepare the Chicken: Place the chicken breast-side up in the slow cooker, then spoon another quarter of the chopped mixture into the cavity of the chicken.
4. Add the Liquids: Pour half the soy sauce and half the rice wine into the chicken cavity, letting it soak in. Whisk the remaining soy sauce, rice wine, chicken stock, sugar, and salt with 2.75 liters of water until dissolved, then pour over the chicken.
5. Cook the Chicken: Cover and cook the chicken on low for 6 hours, allowing the flavors to infuse deeply. Once the timer is up, turn off the slow cooker and leave the chicken to rest in the broth for 30 minutes.
6. Prepare the Chili Sauce: Blend the chilies, lime juice, sesame oil, 2 tablespoons of water, and a pinch of salt in a food processor until smooth, ensuring the consistency is pourable but thick.
7. Finish the Dish: Carefully remove the chicken from the slow cooker and keep it warm. Strain the broth into a saucepan using a fine sieve, then bring it to a boil to concentrate the flavors.
8. Serve the Meal: Present the chicken alongside the hot broth, steamed rice, kecap manis, sliced cucumber, and the freshly made chili sauce for dipping or drizzling.

Recipe Tips

• Enhance the Flavor of the Broth: Use fresh chicken stock for a richer taste, and don’t skip the salt as it helps balance the soy and ginger flavors.
• Control the Spice Level: Leave the chili seeds in if you want more heat, or omit chilies entirely for a milder version. Adjust spice levels to suit your taste preferences.
• Add Vegetables for Extra Nutrition: Include carrots, bok choy, or mushrooms in the slow cooker for a heartier dish. They’ll soak up the broth and complement the chicken beautifully.
• Make It Gluten-Free: Swap the soy sauce for tamari or coconut aminos and double-check your chicken stock for hidden gluten ingredients. This keeps the recipe safe for gluten-intolerant guests.
• Repurpose Leftovers Creatively: Shred leftover chicken and use it in sandwiches, tacos, or salads. The broth also works as a delicious base for ramen or noodle soup.

Recipe FAQs and Variations

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• Moroccan Harira Chicken Soup