Ingredients

• 1 bunch scallions, chopped
• 1 3-inch piece ginger, peeled and roughly chopped
• 1/2 jalapeno pepper (remove seeds for less heat)
• 2 tablespoons packed light or dark brown sugar
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar (not seasoned)
• 1 plum tomato, halved
• Kosher salt
• 6 skinless, boneless chicken thighs (about 21/4 pounds), quartered
• 4 ounces shiitake mushrooms, stemmed and quartered
• 2 bunches watercress, tough stems removed
• White rice, for serving

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Instructions

1. Put all but 2 tablespoons of the scallions in a blender; add the ginger, jalapeno, brown sugar, fish sauce, soy sauce, vinegar, tomato 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. Cover and cook on low, 4 hours.
3. Roughly chop the watercress and stir into the slow cooker. Serve the chicken and vegetables with rice; top with the reserved scallions.
4. Photograph by Christopher Testani