Name: Slow-Cooker Kimchi-Braised Chicken Thighs
Total time: 5 h
Ingredients: 1 cup chicken broth; 4 scallions , white and green parts separated and sliced thin; 6 garlic cloves , minced; 2 tablespoons instant tapioca; 1 tablespoon soy sauce; 1 tablespoon sugar; 1 tablespoon toasted sesame oil; 1 teaspoon grated fresh ginger; 8 (5- to 7-ounce) bone in chicken thighs , skin removed, trimmed; pepper; 2 cups cabbage kimchi , drained and chopped coarse

Why This Recipe Works

This dish came together quickly and highlighted the spicy flavor of kimchi (a Korean condiment of fermented vegetables). The strong flavors of kimchi matched well with chicken thighs, which are fattier and meatier than breasts. We reinforced the distinctive kimchi flavors by making a broth boosted by scallions, garlic, soy sauce, sugar, sesame oil, and fresh ginger. To get the most flavor from the kimchi and prevent it from tasting washed-out, we added it toward the end of cooking.

Instructions

Combine broth, scallion whites, garlic, tapioca, soy sauce, sugar, oil, and ginger in slow cooker. Season chicken with pepper and nestle into slow cooker. Cover and cook until chicken is tender, 4 to 5 hours on low.

Stir in kimchi, cover, and cook on high until tender, 20 to 30 minutes. Transfer chicken and kimchi to serving dish. Spoon 1 cup sauce over chicken and sprinkle with scallion greens. Serve, passing remaining sauce separately.