Ingredients
3 bone-in, skin-on chicken thighs
1 medium onion, chopped
4 garlic cloves, minced
1 teaspoon ground ginger
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 tablespoon toasted sesame oil
2 cups bok choy, sliced
1 teaspoon tamari or soy sauce substitute (alcohol-free)
Salt and pepper to taste
Instructions
Heat olive oil in a skillet and sear chicken thighs until golden, if desired (optional for added flavor).
Transfer chicken to the slow cooker and add onions, garlic, and ginger. Cook on low for 6 hours.
Pour in chicken broth, tamari substitute, and sesame oil. Stir to combine.
Add seared chicken to the slow cooker and simmer on low for another 2 hours.
Stir in bok choy and cook on low for 30 minutes, until just tender.
Season with salt and pepper. Thicken stew by adding 1/4 cup cream of mushroom soup (optional).
Notes
Use a keto-approved soy sauce substitute (like tamari) to avoid added sugars.
Add bok choy late to maintain its crisp texture.
Optional thickener: Add 1/4 cup cream of mushroom soup to enhance flavor and texture.
Storage: Refrigerate leftovers for up to 4 days.
- Prep Time: 15
- Cook Time: 360
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American-Asian Fusion
- Diet: Low-Carb / Ketogenic
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320
- Sugar: 1g
- Sodium: 4800mg
- Fat: 20g
- Saturated Fat: 6g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg