This is a slow cooked meal to write home about.
If you haven’t met soy sauce’s bigger, bolder cousin, tamari – you should try it. Tamari has the benefit of having little to no wheat (although double check the label if you’re gluten intolerant), and its flavor is deeper and more complex than soy sauce. You’ll love this Slow Cooker Tamari-Glazed Chicken recipe.
Once you try tamari, it will forever have a place on your pantry shelf.
However, tamari isn’t the only star in this healthy chicken dish. The sauce for this glazed chicken recipe is a standout. It’s filled with sweet, sour and savory flavors – along with a little heat. And this tamari chicken utilizes summer greens – in this case bok choy – to bring all of the flavors together. This is a slow-cooked meal to write home about.
Slow Cooker Tamari-Glazed Chicken
- 8 boneless chicken thighs skin removed
- 1 tablespoon Chinese 5 spice powder
- 1 tablespoon olive oil
- 2 white onions roughly chopped
- 1 cup chicken broth low-sodium
- 1/3 cup rice vinegar
- 1/3 cup tamari
- 1 tablespoon coconut sugar
- 1 teaspoon red chili flakes
- 1 bay leaf
- 1/2 cup pea pods
- 2 scallions white and green parts, sliced
- Season the chicken thighs with the Chinese 5-spice powder.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and sear until browned on both sides, 3-4 minutes.
- Lay the onions in the bottom of your slow cooker pot, and lay the chicken pieces on top.
- Whisk the broth, vinegar, tamari, coconut sugar, red chili flakes, and bay leaf together and pour over the chicken.
- Cover and cook on low for 6-8 hours or high 3-4. When the chicken is done, add the pea pods and cook 10 minutes, or until soft.
- Serve topped with the scallions.
Have you made this recipe?
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