Two deep bowls filled with smoked-pink Sakura chicken under a garnish of vibrant green finely chopped parsley. The chicken and vegetables sit on top of a creamy, light broth. The dish is accented with fine blossom petals, which lend the dish its appeal and sophistication.

Slow Cooker Sakura Chicken with Parsley

Name: Slow Cooker Sakura Chicken with Parsley
Prep time: 15 min
Cook time: 420 min
Total time: 435 min
Yield: 2
Cuisine: Fusion
Ingredients: about 10 sprigs of parsley, 10 sprigs finely chopped for garnish; 1/2 cup of sakura flowers, 1/2 cup lightly crushed for marination, few left whole for garnishing; 2 whole chicken breast fillets, 2 pieces boneless & skinless; 3 stalks of spring onions, 3 stalks finely sliced; 4 shiitake mushrooms, 4 sliced; 1 inch of ginger, 1 inch thinly sliced; low sodium soy sauce, 2 tablespoons None; mirin, 1 tablespoon None; white miso paste, 2 teaspoons None; chicken broth, 2 1/2 cups None; ground black pepper, to taste None; olive oil, 1 tablespoon None

Category Main Course

Prep 15 minutes

Cook 420 minutes

Style Fusion

Technique Slow Cooking

Diet Friendly Paleo

Daily Recipe: January 23, 2026

This recipe, our 'Slow Cooker Sakura Chicken', is a heart-warming fusion of East meets West, perfect for a cold-weather day. Here, illuminating Japanese culinary essence, we blend subtly sweet Sakura (Cherry Blossom) with hearty chicken breasts. The touch of parsley gives it an aromatic lift that adds an intricate contrast.

Ingredients (for 2)

About 10 sprigs of parsley - 10 sprigs - finely chopped for garnish
1/2 cup of sakura flowers - 1/2 cup - lightly crushed for marination, few left whole for garnishing
2 whole chicken breast fillets - 2 pieces - boneless & skinless
3 stalks of spring onions - 3 stalks - finely sliced
4 shiitake mushrooms - 4 - sliced
1 inch of ginger - 1 inch - thinly sliced
Low sodium soy sauce - 2 tablespoons
Mirin - 1 tablespoon
White miso paste - 2 teaspoons
Chicken broth - 2 1/2 cups
Ground black pepper - to taste
Olive oil - 1 tablespoon

Preparation

Step 1 - 🐔 🌸⏳

Marinate the chicken breast fillets with crushed Sakura flowers. Let it marinate for 4 hours or overnight for better flavor.
Step 2 - 🍳🐔🔥

In a fry pan, heat the olive oil. Sear the chicken on both sides until brown. Once done, remove the chicken and set it aside.
Step 3 - 👩‍🍳🍄🌱

Using the same pan, sauté the ginger, spring onions, and sliced shiitake mushrooms until they become soft.
Step 4 - 🍜🥄🥣

In a separate bowl, mix together the soy sauce, mirin, and white miso paste.
Step 5 - 🍲🥘🥦

Place the seared chicken in the slow cooker first, followed by the sautéed vegetable mix. Pour the prepared soy-miso sauce over these.
Step 6 - 🥘⏲🔥

Pour the chicken broth over the ingredients in the slow cooker. Cover it and set the slow cooker on low. Let it cook for 6-7 hours until the chicken becomes tender.
Step 7 - 👩‍🍳🥣🌸

Ladle the dish into bowls. Garnish with a sprinkle of finely chopped parsley and whole Sakura flowers. Serve the dish while it’s hot.

Additional

This dish is as much a treat to the eyes as it is to the taste buds, perfect for an Instagram showcase. While Sakura flowers add an exotic touch, they can be replaced by rose petals for a unique variation. Feel free to involve kids in garnishing the dishes with parsley and Sakura flowers. The wait on the slow cooker can be long, but it's worth the taste and comforts it brings!