Slow Cooker Chicken with Cabbage, Carrots, and Mild Sesame Mandarin Sauce

Name: Slow Cooker Chicken with Cabbage, Carrots, and Mild Sesame Mandarin Sauce
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 4
Cuisine: Fusión asiática casera
Ingredients: 1.5 lb boneless skinless chicken thighs; 4 cups green cabbage; 2 cups carrots; 1 cup yellow onion; 4 cloves garlic; 1 tbsp fresh ginger; 3/4 cup chicken broth; 1/2 cup mandarin juice; 3 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp rice vinegar; 2 tsp honey; 1 tbsp cornstarch; 1 tbsp water; 1 tbsp sesame seeds; 1/2 tsp black pepper; 1/2 tsp salt; 1/4 cup scallions

An original slow cooker recipe featuring tender chicken thighs slowly cooked over cabbage and carrots, finished with a light mandarin, ginger, and sesame sauce. The result is juicy, aromatic, and balanced, perfect for a comforting weekday meal.

20 minPrep

240 minCook

260 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
400 g green cabbage (in strips finas)
250 g carrots (en medias lunas)
150 g yellow onion (en pluma fina)
12 g garlic (chopped)
15 g fresh ginger (grated)
180 ml chicken broth (low sodium if possible)
120 ml mandarin juice (freshly squeezed)
45 ml soy sauce
15 ml toasted sesame oil
15 ml rice vinegar
14 g honey
8 g cornstarch
15 ml water (for disolver the maicena)
9 g sesame seeds (more extra optional for servir)
2 g black pepper (freshly ground)
3 g salt (ajustar to taste)
30 g scallions (sliced for terminar)

Nutrition facts

per serving

338 kcal

Calories

34 g

Protein

17 g

Carbs

14 g

Fat

3 g

Fiber

14 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

SoySesame

Instructions

1
1. Place the green cabbage, carrots, and yellow onion in the bottom of the slow cooker, making an even bed.
2
2. Season the chicken thigh pieces with the salt and black pepper, then arrange them over the vegetables.
3
3. In a bowl, whisk together the garlic, fresh ginger, chicken broth, mandarin juice, soy sauce, toasted sesame oil, rice vinegar, and honey until well combined.
4
4. Pour the liquid mixture over the chicken and vegetables. Cover and cook on LOW for 4 hours at an approximate slow-cooking temperature of 190-200 °F (88-93 °C), or until the chicken is tender and fully cooked.
5
5. Open the slow cooker and transfer the chicken to a plate. Stir the cornstarch with the water until smooth.
6
6. If your cooker has a sauté setting, use it; otherwise transfer the cooking liquid to a saucepan. Add the cornstarch slurry and cook for 2 to 4 minutes, stirring, until the sauce lightly thickens. In a saucepan, cook over medium heat until it reaches a gentle simmer of about 205 °F (96 °C).
7
7. Return the chicken to the slow cooker or saucepan with the sauce, add the sesame seeds, and toss so the chicken, cabbage, and carrots are evenly coated.
8
8. Turn off the heat, sprinkle with scallions, and let rest for 5 minutes before serving.

Chef tips

For the best texture, do not overcrowd the cooker and always place the firmer vegetables on the bottom. If you want a more browned finish, you can broil the chicken for 3 to 5 minutes at 450 °F (230 °C) before returning it to the sauce.

Substitutions

You can use turkey thigh instead of chicken. Mandarin can be replaced with sweet orange, and scallions with fresh cilantro. For a soy-free version, use a suitable soy-free cooking sauce alternative.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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