Gather all the ingredients. For a slow cooker, I used my 6 QT Instant Pot. If you don’t own a slow cooker, you can simply simmer the ingredients in a regular pot for 20-30 minutes, let cool while the ingredients absorb all the flavors for a couple of hours, and then reheat again to serve.
Peel daikon and cut into ½” (1.3 cm) thick rounds. Peel ginger and slice thinly.
If green leaves are still attached to your daikon, cut into 2 inch pieces and blanch in salted water (just sprinkle salt in boiling water before adding the leaves). When the leaves are tender, take out and soak in ice water to stop cooking further.
Add oil in the slow cooker and brown the chicken thoroughly.