Slow cooker chicken with rice and bok choy

Slow Cooker Chicken with Ginger, Soy Bok Choy

I've tinkered this recipe a bit since first publishing it here, by simplifying the method and adding fresh ginger along with rice vinegar to the mix. Feel free to bump up the amount of bok choy, if you like, or use other favorite leafy greens or vegetables.
Course Dinner
Cuisine Asian
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4 servings
Calories 280 kcal
Author katiemorford


  • 6 skinless, bone-in chicken thighs
  • 1 tablespoon soy sauce (or gluten-free Tamari, if desired)
  • 1 tablespoon fish sauce
  • 1 tablespoon seasoned rice vinegar
  • ½ teaspoon black pepper
  • 4 large cloves garlic, thinly sliced
  • 1 1/2- inch piece fresh ginger, peeled and thinly sliced
  • 1 tablespoon canola oil
  • 1 1/2 tablespoons packed brown sugar
  • 1 ½ pounds baby bok choy
  • Cooked brown rice or other favorite grain for serving
  • Sriracha for serving, if desired


  1. Lay the chicken thighs in the slow cooker with the fleshier side facing down. In a small bowl, whisk together the soy sauce, fish sauce, rice vinegar, black pepper, garlic, ginger, canola oil, and brown sugar. Pour over the chicken, put on the lid, and cook until the chicken is very tender, 5 to 6 hours on low or 2 to 3 hours on high. The time may vary depending on the size of the chicken thighs.

  2. When the chicken is done, cut the heads of baby bok choy lengthwise into 6 wedges and wash. 

  3. About 10 minutes before the cooking time is up, remove the chicken from the pot and add the bok choy, nestling into the sauce. Put the chicken on top of the bok choy, shut the lid, and cook until the bok choy is tender (about 8 minutes on high). Serve over rice with sriracha on the side for those who want to add a kick of heat.