Ginger Chicken with Watercress

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  • Level: Easy
  • Total: 4 hr 10 min
  • Prep: 10 min
  • Cook: 4 hr
  • Yield: 4 to 6 servings
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1 bunch scallions, chopped

1 3-inch piece ginger, peeled and roughly chopped

1/2 jalapeno pepper (remove seeds for less heat)

2 tablespoons packed light or dark brown sugar

1 tablespoon fish sauce

1 tablespoon soy sauce

1 tablespoon rice vinegar (not seasoned)

1 plum tomato, halved

Kosher salt

6 skinless, boneless chicken thighs (about 21/4 pounds), quartered

4 ounces shiitake mushrooms, stemmed and quartered

2 bunches watercress, tough stems removed

White rice, for serving


  1. Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
  2. Add the chicken and mushrooms to the slow cooker and stir to coat. Cover and cook on low, 4 hours.
  3. Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.