Slow Cooker Chicken with Ginger and Watercress

Ingredients:

• 1 bunch green onions, chopped
• 7 cm ginger root, peeled and coarsely chopped
• Half a jalapeño (remove seeds to reduce heat)
• 2 tablespoons firmly packed brown sugar (light or dark)
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp. l. rice vinegar (no additives)
• 1 plum tomato, halved
• 6 skinless, boneless chicken thighs (about 1 kg), cut into 4 pieces
• 110 g shiitake mushrooms, stems removed, caps quartered
• 2 bunches watercress, tough ends trimmed
• White rice, for serving

Preparation:

1. Place almost all of the green onions (reserving 2 tablespoons) in a blender; add the ginger, jalapeño, brown sugar, fish sauce, soy sauce, vinegar, tomatoes, and 1/4 teaspoon salt and blend until smooth. Transfer to a 6-quart slow cooker.
2. Add the chicken and mushrooms to the slow cooker and stir to coat with the sauce. Cover and cook on low for 4 hours.
3. Coarsely chop the watercress and add it to the slow cooker, stirring. Serve the chicken and mushrooms over rice, garnished with the remaining green onions.