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Slow-cooker chicken with chilli and ginger

Slow-cooker chicken with chilli and ginger

Total Time
4 hr 15 min
10 min
4 hr 5 min
Here we cut back on the prep time by using a prepared fresh veggie mix, then let the slow cooker do the rest, resulting in a tasty Asian-inspired dish that’s sure to satisfy.


Skinless chicken breast

700 g, cut crossways into 1cm-thick slices

Brown rice, dry

cup(s), (135g)

Vegetable mix, non-starchy, fresh

400 g, chopped (see tip)

Fresh ginger

1 tbs, finely grated

Fresh red chilli

1 whole, finely chopped

Chicken stock powder

1 tsp

Chinese rice wine

2 tbs, (shaoxing)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook chicken, in batches, for 1-2 minutes each side or until browned, but not cooked through. Remove from heat.
  2. Place all remaining ingredients and 1⅓ cups (330ml) water in a 5.5L (22-cup) slow cooker. Stir to combine. Top with chicken and cover with lid. Cook on high for 2 hours (or low for 4 hours) until chicken and rice are tender. Serve sprinkled with black pepper.


Chopped, ready-to-cook fresh vegetable mixes are available from the fresh produce section in major supermarkets. For a fresh side, serve with steamed bok choy, fresh coriander sprigs and extra sliced red chilli.