Rock Hill Coca-Cola Blog

garlic and ginger chicken

Slow-Cooker Garlic and Ginger Chicken

The autumn season is in full swing and everyone’s lives are getting busier and busier. With whole households flitting from event to event and activity to activity, assembling a hot and satisfying supper can be a real trick. Every over-booked home chef will love this easy to cook Garlic and Ginger Chicken. Simply dump everything in your slow-cooker and leave it for the day. You can finish the sweet and savory sauce as you prepare your rice and other side vegetable dishes.


  • 1½-2 lbs boneless, skinless chicken breasts (fresh or frozen)
  • 3-4 garlic cloves, minced (2-3 tbsp)
  • 2 tsp grated fresh ginger (or ½ tsp ground ginger)
  • 1 cup packed light brown sugar
  • ⅔ cup rice vinegar 
  • 2 tbsp soy sauce
  • ⅔ cup Sprite
  • 2 tbsp water
  • 3 tbsp cornstarch


Set Up the Slow-Cooker

Add chicken breasts (either fresh or frozen) to the slow-cooker. Set the heat to low.

Mix the Ingredients

In a medium bowl, mix the garlic, ginger, light brown sugar, rice vinegar, and Sprite. Pour over the chicken in the slow cooker.

Let It Cook

Cover the slow-cooker and leave for 6-8 hours. If you use frozen chicken, stick to the longer time. The longer the chicken cooks, the more tender it will become.

Separate the Chicken

Once the chicken has cooked, remove it from the slow-cooker onto a cutting board. Be careful! The chicken will probably be very tender and is likely to fall apart as you lift it from the cooker. Let it rest for a couple of minutes as you finish the sauce.

Thicken the Sauce

Carefully pour the liquid from the slow-cooker into a medium saucepan. Place the saucepan on high heat. Allow it to come to a boil.

Prep the Cornstarch

As the sauce comes to a boil, prepare the cornstarch. In a small bowl, combine the cornstarch and water. Whisk until smooth.

Finish the Sauce

Once the sauce has reached temperature, add the cornstarch mixture. Leave the sauce on the heat, whisking constantly as it boils. Allow the sauce to boil for 2-3 minutes or until it begins to thicken. 

Shred and Sauce

Allow the sauce to continue to thicken off the heat. As it cools, shred (or chop) the chicken. Add the shredded (or chopped) chicken to a large serving bowl. Pour the slightly cooled and thickened sauce over the chicken. Mix well.

Serve over Rice

The chicken is delicious over rice! It works equally well as an Asian-infused BBQ sandwich.