Red-Cooked Chicken With Stir-Fry Vegetables (User Rating: 4 Star)

1. 1

   In 5- to 6-quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. (Coarsely chop remaining green parts; wrap and refrigerate until serving time.) Add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.

2. 2

   Skim out any excess fat.

3. 3

   Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.

4. 4

   With tongs, transfer chicken to deep platter. Stir vegetables into slow cooker. Spoon vegetable mixture around chicken. Sprinkle with green onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.