Ginger Chicken with Bulgur Crock Pot
Transform your weeknight dinners with this delectable Ginger Chicken with Bulgur, a crock pot recipe that’s both wholesome and effortless. Juicy, seared boneless chicken thighs are slow-cooked to perfection atop a bed of nutty bulgur, sweet carrots, crisp red bell peppers, and tender onions. Infused with the bold, aromatic flavors of fresh ginger, garlic, honey, and soy sauce, this dish strikes a perfect balance of sweet and savory. Using just one pot, this recipe combines pantry staples like low-sodium chicken broth and olive oil with fresh vegetables for a nutrient-packed meal. Ready in just 15 minutes of prep and cooked low and slow for 4 hours, it’s an ideal stress-free option for meal prep or busy evenings. Serve it piping hot, garnished with scallions for a pop of color and freshness, and enjoy a healthy, satisfying dinner the whole family will love.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 1.5 cups Bulgur
- 2 tablespoons Fresh ginger (grated)
- 3 cloves Garlic (minced)
- 3 cups Chicken broth (low sodium)
- 3 tablespoons Soy sauce
- 2 tablespoons Honey
- 2 cups Carrots (sliced into rounds)
- 1 cup Red bell pepper (chopped)
- 1 medium Onion (diced)
- 1 tablespoon Olive oil
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Salt
- 2 tablespoons Scallions (sliced, for garnish)
Instructions
Heat olive oil in a skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove from heat and set aside.
In the crock pot, add the bulgur, carrots, red bell pepper, and onion to form the base layer.
In a small bowl, whisk together the chicken broth, soy sauce, honey, grated ginger, garlic, salt, and black pepper.
Pour the liquid mixture over the bulgur and vegetables in the crock pot.
Place the seared chicken thighs on top of the mixture.
Cover the crock pot with the lid and cook on low heat for 4 hours or until the chicken is tender and fully cooked, and the bulgur has absorbed the liquid.
Once cooked, fluff the bulgur with a fork and mix the vegetables gently if desired.
Serve the ginger chicken and bulgur in bowls, garnished with sliced scallions.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.9 g | 15% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 38.7 g | 14% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 17.3 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
