Slow Cooker Asian Ginger Chicken Stew

Fantastic Slow Cooker Asian Ginger Chicken Stew in the Crock Pot. via

Leftovers are always wonderful to eat, particularly stews, because the flavors become more deep and pronounced. This slow cooker Asian ginger chicken stew is a perfect dish to have as a left over and it’s wonderfully versatile.  This fork-tender chicken, infused with plenty of fresh ginger in a rich tomato based sauce is fantastic and comforting. The slow cooker does all the work for you and what you have after about 4-5 hours is a rich stew to fuel the soul.

Serve this chicken stew on just about anything you like. It’s satisfying on a bed of rice, noodles or pasta. Since there’s already potatoes in it and you don’t want the rice or noodles, serve this instead, with some crusty bread. Dipping the bread in the wonderfully ginger infused broth is just wonderful. Sometimes it’s great to have a quick and easy Asian recipe to make in the slow cooker on busy days when you’re juggling work and family!

More Slow Cooker Recipes and at Slow Cooker from Scratch

Fantastic Slow Cooker Asian Ginger Chicken Stew in the Crock Pot. via

Slow Cooker Asian Ginger Chicken Stew

Yield: Serves 4

Total Time: 5 hours


  • 1 - 10 oz can of condensed cream of mushroom soup
  • 1 cup Water
  • 3 Tablespoons tomato paste
  • 2 Tablespoons fish sauce (or soy sauce, but fish sauce makes it better!)
  • 2 cloves garlic, minced
  • 3 heaping Tablespoons of minced ginger
  • 1 Tablespoon sugar
  • about 1.5 pounds of boneless chicken legs, thighs or breasts. We prefer thighs for richer flavor.
  • 1 pound of potatoes, cut into 1" pieces
  • 2 medium carrots, peeled & cut into 1" pieces.
  • Rice(for gluten free), pasta, noodles or bread for dipping


  1. Spray inside of slow cooker pot with oil to minimize sticking.
  2. In slow cooker pot, combine cream of mushroom soup, water, tomato paste, fish sauce, garlic, ginger and sugar. Using a whisk, gently combine all ingredients together well to dissolve the tomato paste.
  3. Add chicken, potatoes and carrots.
  4. Cook on High for 4-5 hours. Stir about 2 times during cooking. Depending on how thick you cut your potatoes and carrots, cooking time will vary. After about the 3rd hour, pierce the chicken, potatoes and carrots to check for tenderness.
  5. Serve with rice, pasta, noodles or bread for dipping.
Recipe Source:

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14 comments… add one

  • Deeba Rajpal (@vindee) January 21, 2013, 7:39 am

    YUM! Cannot get better than this! Cannot!!

  • Kalyn January 21, 2013, 7:55 am

    Love the new site; just wondering when you sleep?

  • JulieD January 21, 2013, 8:22 am

    I’m totally making this soon! I love slow cooker recipes and this looks so comforting!

  • Alice @ Hip Foodie Mom January 21, 2013, 9:10 am

    I love this!! Totally going to be cooking this up in my slow cooker soon! :)

  • Alison January 21, 2013, 11:39 am

    I have a BF who cannot STAND cream of mushroom soup (even as an ingredient). The recipe sounds amazing though and I would love to make it for him! Do you have a possible substitution for the cream of mushroom soup? (If not, I’ll have to sneak it in while his back is turned!)

    • Peanut January 21, 2013, 11:42 am

      Hi Alison- we have a fresh and homemade cream of mushroom soup substitute that we’ll post soon for those who don’t like the canned version. But if your friend doesn’t like it at all, then you can try substituting cream of chicken soup. Or possibly even a cup of heavy whipping cream, and adding more flavor by adding an extra tablespoon or two of fish sauce. We do love the “sneak it i while his back is turned!”.

  • Candice January 21, 2013, 5:39 pm

    Yum! this looks delicious. Unfortunately, I don’t have a slow cooker. Can it be made with a regular pot (e.g. dutch oven)?

    • Peanut January 21, 2013, 8:53 pm

      Hi Candice- yes, you can certainly make it in a dutch oven. But if you do, try sauteing some chopped onions and garlic for added flavor. After you bring all the ingredients to a boil, you’ll probably have to simmer it on low for maybe about 1 hour? or until the potatoes and chicken are tender and fall-apart delicious. Experiment with it a bit and let us now how it goes!

      • Alison January 26, 2013, 9:30 am

        Thanks Peanut! This is great and so kind of you.

  • Abbe@This is How I Cook January 21, 2013, 8:31 pm

    Congratulations on your new site. Looks like it will already take many hours to explore. And I LOVE exploring!

  • Diem January 22, 2013, 12:11 pm

    This looks awesome. I might try substituting cream of mushroom with heavy whipping cream and fish sauce or wait to checkout your homemade version. Trying to eliminate processed foods from our diet and boy there’s a lot of extra stuff in canned foods. The new site looks great. I can’t wait to explore and find new inspiration for chicken & eggs. Love your photographs.

    • Peanut January 22, 2013, 8:52 pm

      Hi Diem- After the final recipe testing with the homemade cream of mushroom soup version is finished, we’ll update this recipe with new notes. So keep checking back. Thank you so much for your support!

  • Megha January 22, 2013, 8:03 pm

    Candice – I don’t have a slow cooker either; just made it in a regular pot and it turned out great. I used thighs and after bringing the liquid to a boil, let everything simmer on low for about an hour. The meat was really soft and everything tasted hearty & delicious.

    I also added lime juice, red pepper flakes, and sriracha for some extra flavor & spice!

  • Sacha February 20, 2013, 9:26 pm

    I found this recipe on foodgawker and made it for dinner recently, very delicious!
    Although i substituted the mushroom soup for coconut milk, i live in Thailand and that is much easier to come by!


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