Red-Cooked Chicken With Stir-Fry Vegetables (User Rating: 4 Star)

• 1/2 cup(s) dry sherry
• 1/3 cup(s) soy sauce
• 1/4 cup(s) packed brown sugar
• 2 tablespoon(s) grated peeled fresh ginger
• 1 teaspoon(s) Chinese five-spice powder
• 3 clove(s) garlic, crushed with press
• 1 bunch(es) green onions, cut into 2-inch pieces (white and green parts separated)
• 3 pound(s) bone-in skinless chicken thighs
• 1 bag(s) (16-ounce) fresh veggies for stir-fry (snow peas, carrots, broccoli, red pepper, etc.)

1. In 5- to 6-quart slow cooker, combine sherry, soy sauce, sugar, ginger, five-spice powder, garlic, and white parts of green onions. (Coarsely chop remaining green parts; wrap and refrigerate until serving time.) Add chicken thighs and coat with sherry mixture. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
2. Skim out any excess fat.
3. Just before serving, place vegetables in microwave-safe medium bowl and cook in microwave as label directs.
4. With tongs, transfer chicken to deep platter. Stir vegetables into slow cooker. Spoon vegetable mixture around chicken. Sprinkle with green onions.

cups, cups, cups, fresh ginger, garlic, bunches, chicken thighs, bags

Taken from www.epicurious.com/recipes/member/views/red-cooked-chicken-with-stir-fry-vegetables-user-rating-4-star-50126076 (may not work)