Make your own teriyaki sauce to coat these delicious slow cooker chicken drumsticks. Throw in the bok choy just for the last 15 minutes of cooking so that it stays intact. Serve the drumsticks over rice for an easy weeknight dinner.

Yield: Serves 6.



  • 12 chicken drumsticks, skin removed
  • 1/2 cup soy sauce
  • 1/2 cup granulated sugar
  • 1/3 cup rice vinegar
  • 1 tbsp finely chopped fresh ginger
  • 3 cloves garlic, finely chopped
  • 3 tbsp cornstarch
  • 1/4 cup water
  • 5 cups sliced bok choy (green portion only)
  • 1/4 cup thinly sliced green onion
  • 1 tbsp sesame seeds, toasted


  1. Place chicken in a 6 quart slow cooker.
  2. Combine soy sauce, sugar, vinegar, ginger and garlic in a bowl. Pour soy sauce mixture over chicken.
  3. Cover and cook on high heat setting for 30 minutes. Reduce to low heat setting and continue cooking, covered, until meat is very tender, about 3 hours.
  4. Whisk together cornstarch and water until blended. Uncover slow cooker and drizzle cornstarch mixture over chicken mixture; stir gently to combine. Add bok choy and stir gently to coat.
  5. Cover and cook on high heat setting until bok choy wilts and sauce is slightly thickened, about 15 minutes. Uncover and sprinkle with green onion and sesame seeds. Serve immediately.
Nutritional analysis per serving:

231 calories, 4.7 g fat, 21.9 g protein, 25 g carbohydrate, 1.1 g fibre, 1308 mg sodium