Tired of takeout menus cluttering your counter? Get ready to transform your slow cooker into a Chinese restaurant kitchen with these 28 effortless chicken recipes. From sweet and sour to savory garlic ginger, we’ve gathered the ultimate collection of dump-and-go dinners that promise maximum flavor with minimal fuss. Your family’s new favorite meal is just a click away—let’s dive into these delicious Crockpot delights!
Slow-Cooked Honey Garlic Chicken
Just when you need a comforting meal without the fuss, this slow-cooked honey garlic chicken delivers. Juicy chicken thighs simmer in a sweet-savory glaze until fall-apart tender, perfect for busy weeknights. Skip the takeout—this one-pot wonder is ready when you are.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
For the chicken and base:
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper
– 1 medium yellow onion, thinly sliced
– 4 garlic cloves, minced
For the sauce:
– ½ cup honey
– ⅓ cup soy sauce
– 2 tbsp ketchup
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 1 tsp red pepper flakes (optional)
For serving:
– 2 tbsp chopped fresh parsley
– Cooked white rice
Instructions
1. Pat the chicken thighs dry with paper towels to ensure even browning.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Season the chicken with salt and black pepper.
4. Sear the chicken in the skillet for 3–4 minutes per side until golden brown, working in batches to avoid overcrowding.
5. Transfer the seared chicken to a 6-quart slow cooker.
6. Add the sliced onion and minced garlic to the same skillet.
7. Sauté for 3–4 minutes until the onion softens and the garlic is fragrant.
8. Scrape the onion-garlic mixture into the slow cooker over the chicken.
9. In a medium bowl, whisk together the honey, soy sauce, ketchup, rice vinegar, ginger, and red pepper flakes until smooth.
10. Pour the sauce over the chicken and vegetables in the slow cooker.
11. Cover and cook on low for 4 hours until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
12. Tip: For a thicker glaze, transfer the cooked chicken to a plate and simmer the sauce in the slow cooker on high for 15–20 minutes uncovered.
13. Shred the chicken directly in the slow cooker using two forks.
14. Stir to coat the shredded chicken evenly with the sauce.
15. Tip: Let the chicken rest in the sauce for 10 minutes before serving to absorb more flavor.
16. Sprinkle with chopped parsley.
17. Serve immediately over cooked white rice.
18. Tip: For extra crunch, top with toasted sesame seeds or sliced green onions.
Aromatic garlic and sweet honey meld into a sticky, glossy sauce that clings to every tender shred of chicken. The slow cooking renders the thighs impossibly juicy, while a hint of ginger adds a warm, zesty kick. Try stuffing it into warm tortillas with a drizzle of sriracha mayo for a quick twist on tacos.
Crockpot Kung Pao Chicken
Whip up this slow-cooked favorite that transforms classic takeout into a hands-off meal. Crockpot Kung Pao Chicken delivers bold, savory-sweet heat with minimal effort. Set it in the morning for a satisfying dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– For the chicken and base: 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces), 1 red bell pepper (diced), 1 green bell pepper (diced), 1 cup unsalted roasted peanuts
– For the sauce: 1/2 cup low-sodium soy sauce, 1/4 cup rice vinegar, 1/4 cup honey, 2 tbsp hoisin sauce, 4 cloves garlic (minced), 1 tbsp fresh ginger (grated), 1 tsp red pepper flakes, 1/2 tsp ground Sichuan peppercorns (optional)
– For thickening: 2 tbsp cornstarch, 2 tbsp cold water
– For garnish: 4 green onions (thinly sliced)
Instructions
1. Place chicken pieces, diced red and green bell peppers, and peanuts in a 6-quart slow cooker.
2. In a medium bowl, whisk together soy sauce, rice vinegar, honey, hoisin sauce, minced garlic, grated ginger, red pepper flakes, and Sichuan peppercorns until fully combined.
3. Pour the sauce mixture evenly over the chicken and vegetables in the slow cooker.
4. Stir gently to coat all ingredients with the sauce.
5. Cover and cook on LOW for 4 hours, until chicken is tender and easily shreds with a fork. Tip: Do not lift the lid during cooking to maintain consistent temperature.
6. In a small bowl, whisk cornstarch and cold water into a smooth slurry.
7. Stir the cornstarch slurry into the slow cooker.
8. Cover and cook on HIGH for 15 minutes, until sauce thickens and becomes glossy. Tip: Stir halfway through to prevent clumping.
9. Turn off the slow cooker and let sit for 5 minutes.
10. Stir in sliced green onions just before serving. Tip: Reserve some green onions for a fresh garnish on top.
11. Serve hot over cooked rice or noodles.
You’ll love the tender, juicy chicken coated in a sticky, slightly spicy sauce with crunchy peanuts and crisp peppers. Yield a restaurant-quality meal that’s perfect for busy weeknights or casual gatherings—leftovers taste even better the next day.
Chinese Five Spice Braised Chicken
Crisp, aromatic, and deeply satisfying, this Chinese five spice braised chicken transforms simple ingredients into a comforting meal. It’s perfect for busy weeknights when you crave something flavorful without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the chicken:
– 2 lbs chicken thighs, bone-in and skin-on
– 1 tbsp vegetable oil
– 1 tsp salt
For the braising liquid:
– 1 cup chicken broth
– 1/4 cup soy sauce
– 2 tbsp brown sugar
– 1 tbsp Chinese five spice powder
– 3 garlic cloves, minced
– 1 inch ginger, grated
For garnish:
– 2 green onions, thinly sliced
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a crisp sear.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Season chicken thighs with salt and place them skin-side down in the pot. Sear for 5-6 minutes until golden brown and crispy.
4. Flip the chicken and sear the other side for 3-4 minutes, then remove and set aside on a plate.
5. Reduce heat to medium and add minced garlic and grated ginger to the pot. Sauté for 1 minute until fragrant.
6. Pour in chicken broth, soy sauce, brown sugar, and Chinese five spice powder. Stir to combine and bring to a simmer.
7. Return the seared chicken thighs to the pot, skin-side up, ensuring they’re submerged in the liquid.
8. Cover the pot, reduce heat to low, and braise for 30 minutes until the chicken is tender and reaches 165°F internally.
9. Remove the lid and simmer uncovered for 5 minutes to slightly thicken the sauce.
10. Transfer chicken to a serving platter and spoon the braising liquid over the top.
11. Garnish with sliced green onions before serving.
Lusciously tender chicken falls effortlessly from the bone, infused with the warm, complex notes of five spice. The reduced sauce clings to each piece, creating a glossy, savory-sweet glaze. Serve it over steamed jasmine rice to soak up every drop, or shred the meat for flavorful tacos with a crunchy slaw.
Crockpot Sweet and Sour Chicken
Grab your slow cooker for this effortless sweet and sour chicken that simmers all day. Get tender chicken in a perfectly balanced sauce without any fuss. Just set it and forget it for a winning dinner.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
For the chicken:
– 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1/2 tsp salt
For the sauce:
– 1 cup ketchup
– 1/2 cup brown sugar, packed
– 1/3 cup apple cider vinegar
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– 1 tbsp water
– 1 red bell pepper, cut into 1-inch pieces
– 1 green bell pepper, cut into 1-inch pieces
– 1 (20 oz) can pineapple chunks in juice, drained (reserve 1/4 cup juice)
Instructions
1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add chicken cubes and salt to the skillet in a single layer. Sear for 2-3 minutes per side until golden brown. Tip: Do not overcrowd the skillet to ensure proper browning.
3. Transfer seared chicken to a 6-quart slow cooker.
4. In a medium bowl, whisk together ketchup, brown sugar, apple cider vinegar, soy sauce, and the reserved 1/4 cup pineapple juice until smooth.
5. Pour the sauce mixture over the chicken in the slow cooker.
6. Cover and cook on LOW for 3 hours.
7. In a small bowl, stir cornstarch and water together to create a slurry.
8. After 3 hours, stir the cornstarch slurry into the slow cooker. Tip: Stirring in the slurry now prevents the sauce from becoming too thick too early.
9. Add red bell pepper, green bell pepper, and pineapple chunks to the slow cooker. Gently stir to combine.
10. Cover and continue cooking on LOW for 1 more hour, or until peppers are tender-crisp and chicken reaches an internal temperature of 165°F. Tip: Check the temperature with an instant-read thermometer for perfect doneness.
11. Serve hot over cooked rice.
Unbelievably tender chicken soaks up the tangy, sweet sauce, while the bell peppers add a satisfying crunch. For a creative twist, serve it in lettuce wraps or over a bed of cauliflower rice for a lighter meal.
Slow-Cooked Soy Sauce Ginger Chicken
Warm, savory aromas fill the kitchen with this hands-off main dish. Slow-cooked soy sauce ginger chicken yields incredibly tender meat and a rich, flavorful sauce. It’s perfect for a busy weeknight or a cozy weekend meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For the chicken and base:
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp vegetable oil
For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup honey
– 1/4 cup chicken broth
– 3 tbsp rice vinegar
– 2 tbsp minced fresh ginger
– 3 cloves garlic, minced
– 1/2 tsp red pepper flakes
For thickening and garnish:
– 1 tbsp cornstarch
– 2 tbsp water
– 2 green onions, thinly sliced
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken thighs to the skillet in a single layer, working in batches if necessary to avoid crowding.
4. Sear the chicken for 3-4 minutes per side until a deep golden-brown crust forms, then transfer to a 6-quart slow cooker.
5. In a medium bowl, whisk together the soy sauce, honey, chicken broth, rice vinegar, minced ginger, minced garlic, and red pepper flakes until the honey is fully dissolved.
6. Pour the sauce mixture evenly over the chicken in the slow cooker.
7. Cover the slow cooker and cook on LOW for 4 hours, or until the chicken is fork-tender and easily shreds.
8. Carefully transfer the cooked chicken to a cutting board using tongs, leaving the sauce in the slow cooker.
9. Shred the chicken into bite-sized pieces using two forks.
10. Turn the slow cooker to HIGH. In a small bowl, whisk the cornstarch and water together into a smooth slurry.
11. Whisk the cornstarch slurry into the hot sauce in the slow cooker until fully incorporated.
12. Continue cooking on HIGH, uncovered, for 15-20 minutes, whisking occasionally, until the sauce has thickened to a glossy, gravy-like consistency.
13. Return the shredded chicken to the slow cooker and stir to coat it thoroughly in the thickened sauce.
14. Serve the chicken immediately, garnished with the sliced green onions.
Buttery-tender chicken shreds effortlessly after the long, gentle cook. The glossy sauce balances salty soy, sweet honey, and sharp ginger perfectly. For a complete meal, serve it over steamed jasmine rice with a side of crisp, quick-pickled vegetables.
Crockpot Lemon Chicken with Asian Spices
Savor tender chicken infused with bright lemon and warm Asian spices—this Crockpot recipe delivers big flavor with minimal effort. Simply combine ingredients in the morning for a hands-off dinner that’s ready when you are.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For the chicken:
– 2 lbs boneless, skinless chicken thighs
– 1 tsp kosher salt
– ½ tsp black pepper
For the sauce:
– ½ cup low-sodium soy sauce
– ¼ cup honey
– 3 tbsp fresh lemon juice
– 2 tbsp rice vinegar
– 4 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp Chinese five-spice powder
– ½ tsp red pepper flakes
For finishing:
– 1 tbsp cornstarch
– 2 tbsp water
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Place 2 lbs chicken thighs in a 6-quart Crockpot. Season with 1 tsp salt and ½ tsp pepper.
2. In a medium bowl, whisk ½ cup soy sauce, ¼ cup honey, 3 tbsp lemon juice, 2 tbsp rice vinegar, 4 minced garlic cloves, 1 tbsp grated ginger, 1 tsp five-spice powder, and ½ tsp red pepper flakes until combined.
3. Pour the sauce evenly over the chicken in the Crockpot.
4. Cover and cook on LOW for 4 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
5. After 4 hours, transfer the chicken to a cutting board using tongs. Shred it with two forks.
6. In a small bowl, mix 1 tbsp cornstarch with 2 tbsp water to create a slurry.
7. Stir the slurry into the sauce in the Crockpot. Tip: This thickens the sauce without lumps.
8. Return the shredded chicken to the Crockpot and stir to coat in the sauce.
9. Cover and cook on HIGH for 15 minutes until the sauce thickens slightly.
10. Turn off the Crockpot. Stir in sliced green onions. Tip: Adding green onions at the end preserves their fresh crunch.
11. Serve immediately, garnished with 1 tbsp toasted sesame seeds.
Lemon brightens the rich, savory sauce, while five-spice adds depth without overwhelming. The chicken stays incredibly moist from slow cooking. For a complete meal, spoon it over steamed jasmine rice or crisp lettuce cups.
Chinese Sesame Chicken in the Crockpot
Let’s make a classic takeout favorite easier than ever with this slow-cooker version. Load your crockpot with chicken and sauce ingredients in the morning for a hands-off dinner that’s ready when you are. The result is tender, flavorful chicken in a rich, glossy sesame sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 240 minutes
Ingredients
For the Chicken & Marinade:
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/4 cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp minced fresh ginger
– 2 cloves garlic, minced
For the Sauce:
– 1/2 cup chicken broth
– 1/4 cup honey
– 2 tbsp hoisin sauce
– 1 tbsp sesame oil
– 1 tsp cornstarch mixed with 1 tbsp cold water (slurry)
For Serving:
– 2 tbsp toasted sesame seeds
– 2 green onions, thinly sliced
– Cooked white rice, for serving
Instructions
1. Place the chicken pieces in the crockpot insert.
2. In a small bowl, whisk together the soy sauce, rice vinegar, ginger, and garlic.
3. Pour the marinade mixture over the chicken in the crockpot, tossing to coat all pieces evenly. Tip: Cutting the chicken into uniform pieces ensures even cooking.
4. In the same bowl, whisk together the chicken broth, honey, hoisin sauce, and sesame oil until smooth.
5. Pour the sauce mixture over the chicken in the crockpot.
6. Cover the crockpot with its lid.
7. Cook on LOW heat for 4 hours. Tip: Do not lift the lid during cooking to maintain consistent temperature and moisture.
8. After 4 hours, carefully remove the lid.
9. In a small bowl, mix the cornstarch with 1 tbsp of cold water to create a slurry.
10. Stir the cornstarch slurry into the sauce and chicken in the crockpot.
11. Replace the lid and cook on HIGH heat for an additional 15 minutes, or until the sauce has thickened. Tip: The sauce should coat the back of a spoon when it’s ready.
12. Turn off the crockpot.
13. Sprinkle the cooked chicken with the toasted sesame seeds and sliced green onions.
14. Serve the sesame chicken immediately over cooked white rice.
The chicken becomes incredibly tender from the slow braise, practically falling apart. The sauce thickens into a sticky, sweet, and savory glaze with a distinct nutty aroma from the sesame. For a creative twist, serve it over crispy fried rice or stuff it into warm flour tortillas with shredded cabbage for an Asian-inspired wrap.
Crockpot Orange Chicken
Zesty and effortless, this Crockpot Orange Chicken delivers bold flavor with minimal effort. Simply toss ingredients in the slow cooker for a hands-off meal that satisfies cravings without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
– For the chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– For the sauce: 1 cup orange juice, 1/2 cup soy sauce, 1/3 cup honey, 2 tbsp rice vinegar, 1 tbsp minced garlic, 1 tsp grated ginger, 1/4 tsp red pepper flakes
– For thickening: 2 tbsp cornstarch mixed with 2 tbsp water
– For garnish: 2 tbsp sliced green onions, 1 tsp sesame seeds
Instructions
1. Place the cubed chicken breasts in the bottom of a 6-quart slow cooker.
2. In a medium bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and red pepper flakes until fully combined.
3. Pour the sauce mixture over the chicken in the slow cooker, ensuring all pieces are coated evenly.
4. Cover the slow cooker with its lid and cook on LOW heat for 4 hours, or until the chicken reaches an internal temperature of 165°F.
5. After 4 hours, carefully remove the lid and stir the chicken gently to break it into smaller shreds with a fork.
6. In a small bowl, mix the cornstarch and water to create a smooth slurry without lumps.
7. Stir the cornstarch slurry into the slow cooker, mixing thoroughly to incorporate it into the sauce.
8. Replace the lid and cook on HIGH heat for an additional 15 minutes, or until the sauce thickens to a glossy, coating consistency.
9. Turn off the slow cooker and let the chicken rest for 5 minutes to allow the flavors to meld.
10. Transfer the orange chicken to a serving dish and garnish with sliced green onions and sesame seeds.
Juicy and tender, the chicken absorbs the tangy-sweet orange sauce, creating a sticky glaze that clings to every bite. Serve it over steamed rice for a classic pairing, or try it in lettuce wraps for a lighter, crunchy twist that highlights the vibrant citrus notes.
Slow-Cooker Hoisin Chicken with Vegetables
Get dinner ready with minimal effort. This slow-cooker hoisin chicken is a hands-off meal packed with flavor. Just set it and forget it for a satisfying result.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– For the sauce: 1/2 cup hoisin sauce, 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp minced fresh ginger, 2 cloves garlic (minced), 1 tbsp sesame oil
– For the chicken and vegetables: 1.5 lbs boneless, skinless chicken thighs, 1 large red bell pepper (sliced), 1 large carrot (sliced into 1/4-inch rounds), 1/2 lb green beans (trimmed), 1/2 cup low-sodium chicken broth
– For garnish: 2 green onions (sliced), 1 tbsp toasted sesame seeds
Instructions
1. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, ginger, garlic, and sesame oil until smooth. 2. Place the chicken thighs in the bottom of a 6-quart slow cooker. 3. Pour the sauce mixture over the chicken, turning the thighs to coat them evenly. 4. Add the bell pepper, carrot, green beans, and chicken broth to the slow cooker. 5. Cover and cook on LOW for 4 hours. Tip: Do not lift the lid during cooking to maintain temperature. 6. After 4 hours, check that the chicken reaches an internal temperature of 165°F. 7. Use two forks to shred the chicken directly in the slow cooker. Tip: Shredding in the cooker keeps the meat moist. 8. Stir the shredded chicken and vegetables to combine with the sauce. 9. Let the mixture sit for 5 minutes to thicken slightly. Tip: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 30 minutes of cooking. 10. Serve the chicken and vegetables over rice or noodles, garnished with green onions and sesame seeds.
Here, the chicken becomes incredibly tender, pulling apart easily in the rich, savory-sweet hoisin glaze. The vegetables soften but retain a slight bite, soaking up the flavorful sauce. For a creative twist, serve it in lettuce cups or stuff it into warm tortillas for a quick wrap.
Crockpot Teriyaki Chicken
Effortless and packed with flavor, this Crockpot Teriyaki Chicken is a weeknight lifesaver. Expect tender, saucy chicken with minimal hands-on work. Just set it and forget it.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 4 hours
Ingredients
For the Chicken:
– 2 lbs boneless, skinless chicken thighs
– 1 tbsp vegetable oil
For the Sauce:
– 1/2 cup low-sodium soy sauce
– 1/3 cup honey
– 1/4 cup rice vinegar
– 3 tbsp brown sugar
– 2 tbsp minced fresh ginger
– 3 cloves garlic, minced
– 1/4 tsp red pepper flakes
– 2 tbsp cornstarch
– 2 tbsp cold water
For Serving:
– 4 cups cooked white rice
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. Pat the chicken thighs completely dry with paper towels. Tip: Drying ensures better browning and prevents steaming.
2. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Sear chicken thighs for 3-4 minutes per side until golden brown. Work in batches to avoid crowding the pan.
4. Transfer seared chicken to a 6-quart slow cooker.
5. In a medium bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, ginger, garlic, and red pepper flakes until sugar dissolves.
6. Pour the sauce mixture evenly over the chicken in the slow cooker.
7. Cover and cook on LOW for 4 hours. Tip: Do not lift the lid during cooking to maintain consistent temperature.
8. After 4 hours, carefully transfer the cooked chicken to a cutting board using tongs.
9. Shred the chicken with two forks into bite-sized pieces.
10. In a small bowl, whisk cornstarch and cold water into a smooth slurry.
11. Whisk the cornstarch slurry into the sauce remaining in the slow cooker.
12. Cover and cook on HIGH for 15-20 minutes until the sauce thickens and becomes glossy. Tip: The sauce should coat the back of a spoon.
13. Return the shredded chicken to the slow cooker and stir to coat thoroughly in the thickened sauce.
14. Serve the teriyaki chicken immediately over cooked white rice.
15. Garnish each serving with sliced green onions and a sprinkle of sesame seeds.
Outstandingly tender, the chicken shreds easily and soaks up the glossy, sweet-savory sauce. The ginger and garlic provide a warm, aromatic depth that balances the honey’s sweetness. For a creative twist, pile it into lettuce cups or stuff it into warm flour tortillas for teriyaki chicken wraps.
Cantonese Slow-Cooked Chicken in Black Bean Sauce
Perfect for a cozy weeknight, this Cantonese slow-cooked chicken in black bean sauce delivers deep, savory flavor with minimal effort. Prepare it in the morning and let it simmer all day for tender, fall-off-the-bone results.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 6 hours
Ingredients
– For the chicken and marinade:
– 2 lbs bone-in, skin-on chicken thighs
– 2 tbsp soy sauce
– 1 tbsp Shaoxing wine
– 1 tsp cornstarch
– For the sauce and aromatics:
– 3 tbsp fermented black beans, rinsed and roughly chopped
– 4 cloves garlic, minced
– 1 inch ginger, minced
– 1 tbsp vegetable oil
– 1 cup chicken broth
– 1 tbsp oyster sauce
– 1 tsp sugar
– 2 green onions, sliced
Instructions
1. Pat the chicken thighs dry with paper towels.
2. Combine the soy sauce, Shaoxing wine, and cornstarch in a bowl.
3. Add the chicken thighs to the bowl and toss to coat evenly. Marinate for 10 minutes.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
5. Add the chicken thighs skin-side down and sear for 4–5 minutes until golden brown. Flip and sear the other side for 3 minutes. Tip: Do not overcrowd the skillet to ensure a proper sear.
6. Transfer the seared chicken to a slow cooker.
7. In the same skillet, add the minced garlic, ginger, and chopped black beans. Sauté for 1 minute until fragrant.
8. Pour in the chicken broth, oyster sauce, and sugar. Scrape up any browned bits from the bottom of the skillet.
9. Bring the sauce to a simmer, then pour it over the chicken in the slow cooker.
10. Cover and cook on low for 6 hours. Tip: Avoid lifting the lid during cooking to maintain consistent temperature.
11. After 6 hours, use tongs to transfer the chicken to a serving platter.
12. Skim excess fat from the sauce in the slow cooker, if desired.
13. Pour the sauce over the chicken and garnish with sliced green onions. Tip: For a thicker sauce, simmer it in a saucepan for 5–10 minutes before serving.
Now, the chicken is incredibly tender, easily pulling apart with a fork, while the black bean sauce offers a rich, umami depth with a subtle fermented tang. Serve it over steamed jasmine rice to soak up every drop of sauce, or pair it with stir-fried bok choy for a complete meal.
Crockpot Chicken and Broccoli Stir Fry
Unwind after a long day with this hands-off Crockpot version of a takeout favorite. Using your slow cooker means minimal prep and no constant stirring—just set it and forget it until dinner time. You’ll get tender chicken and crisp-tender broccoli in a savory, glossy sauce.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 15 minutes
Ingredients
For the chicken and base:
– 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
– 1 tbsp vegetable oil
– 1 medium yellow onion, thinly sliced
– 3 cloves garlic, minced
For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup chicken broth
– 3 tbsp honey
– 2 tbsp rice vinegar
– 1 tbsp sesame oil
– 1 tsp grated fresh ginger
– 1/4 tsp red pepper flakes
– 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
For finishing:
– 4 cups broccoli florets (about 1 large head)
– 2 green onions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the cubed chicken to the skillet in a single layer, working in batches if needed to avoid crowding.
3. Sear the chicken for 2-3 minutes per side until golden brown but not cooked through; transfer to a 6-quart slow cooker.
4. In the same skillet, add the sliced onion and cook for 4-5 minutes until softened and translucent.
5. Add the minced garlic to the skillet and cook for 1 minute until fragrant, then transfer the onion and garlic to the slow cooker.
6. In a medium bowl, whisk together the soy sauce, chicken broth, honey, rice vinegar, sesame oil, grated ginger, and red pepper flakes until fully combined.
7. Pour the sauce mixture over the chicken and onions in the slow cooker, stirring gently to coat.
8. Cover the slow cooker and cook on LOW for 3 hours.
9. After 3 hours, whisk the cornstarch slurry in its bowl to recombine, then stir it into the slow cooker.
10. Add the broccoli florets to the slow cooker, gently stirring to submerge them in the sauce.
11. Cover and cook on HIGH for 15 minutes until the sauce has thickened and the broccoli is bright green and crisp-tender.
12. Turn off the slow cooker and stir in the sliced green onions.
13. Serve immediately, garnished with toasted sesame seeds.
Whip up a batch of jasmine rice while the slow cooker finishes for a perfect base. The chicken stays incredibly juicy from the slow braise, while the broccoli retains a satisfying bite against the sticky, savory-sweet sauce. For a fun twist, spoon it over crispy baked wonton strips or stuff it into warm flour tortillas for easy wraps.
Slow Cooker General Tso’s Chicken
Omit the takeout menu tonight—this slow cooker version delivers the same sweet, spicy, and sticky General Tso’s chicken with minimal hands-on effort. Simply toss the ingredients in the cooker and let it work its magic while you go about your day. The result is a crowd-pleasing meal that feels both indulgent and incredibly easy.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
For the Chicken:
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1/2 cup cornstarch
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp vegetable oil
For the Sauce:
– 1/2 cup low-sodium soy sauce
– 1/3 cup rice vinegar
– 1/4 cup honey
– 3 tbsp hoisin sauce
– 2 tbsp brown sugar
– 4 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 tsp red pepper flakes
For Garnish:
– 2 green onions, thinly sliced
– 1 tbsp sesame seeds
Instructions
1. In a large bowl, combine the chicken pieces, cornstarch, salt, and black pepper. Toss until the chicken is evenly coated.
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Add the coated chicken to the skillet in a single layer, working in batches if needed to avoid crowding. Sear for 2–3 minutes per side until golden brown. Tip: Do not move the chicken during searing to ensure a crisp crust forms.
4. Transfer the seared chicken to a 6-quart slow cooker.
5. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, hoisin sauce, brown sugar, minced garlic, grated ginger, and red pepper flakes until smooth.
6. Pour the sauce mixture over the chicken in the slow cooker, stirring gently to coat.
7. Cover the slow cooker and cook on LOW for 4 hours. Tip: Avoid lifting the lid during cooking to maintain consistent heat and moisture.
8. After 4 hours, uncover the slow cooker. The sauce should be thickened and glossy.
9. Stir the chicken gently to coat it evenly in the sauce. Tip: If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the cooker, then cook on HIGH for 15 minutes until thickened.
10. Sprinkle the sliced green onions and sesame seeds over the chicken before serving.
Unexpectedly tender, the chicken shreds easily with a fork while retaining a slight crispness from the initial sear. The sauce balances sweet honey and brown sugar with tangy vinegar and a kick of heat from the red pepper flakes. Serve it over steamed jasmine rice with a side of steamed broccoli for a complete meal, or spoon it into lettuce cups for a low-carb twist.
Crockpot Chicken Chow Mein
Let’s skip the takeout—this Crockpot Chicken Chow Mein delivers restaurant flavor with minimal effort. Loaded with tender chicken and crisp veggies, it’s a satisfying one-pot meal that practically cooks itself.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– For the sauce:
– 1/2 cup low-sodium soy sauce
– 1/4 cup oyster sauce
– 2 tbsp hoisin sauce
– 1 tbsp sesame oil
– 1 tbsp rice vinegar
– 1 tsp grated fresh ginger
– 2 cloves garlic, minced
– For the chicken and vegetables:
– 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 1 medium onion, thinly sliced
– 2 cups shredded cabbage
– 1 cup matchstick carrots
– 1 red bell pepper, thinly sliced
– 1 cup sliced celery
– For finishing:
– 8 oz dried chow mein noodles
– 2 green onions, thinly sliced
Instructions
1. Whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, rice vinegar, ginger, and garlic in a small bowl.
2. Place chicken thighs, onion, cabbage, carrots, bell pepper, and celery in a 6-quart slow cooker.
3. Pour the sauce mixture over the chicken and vegetables, stirring gently to coat.
4. Cover and cook on LOW for 4 hours, until chicken reaches 165°F internally and shreds easily with a fork.
5. Tip: For crisper vegetables, add them during the last 30 minutes of cooking.
6. Cook chow mein noodles according to package directions until al dente, about 4–5 minutes in boiling water.
7. Drain noodles thoroughly and add them to the slow cooker.
8. Stir everything together until noodles are fully coated in sauce and heated through, about 5 minutes.
9. Tip: If the sauce seems thin, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it in during the last 15 minutes of cooking.
10. Garnish with sliced green onions before serving.
11. Tip: For extra crunch, top with fried wonton strips or chopped peanuts.
Zesty with savory-sweet sauce, this chow mein features fork-tender chicken and vegetables with just the right bite from the noodles. Serve it straight from the Crockpot for a casual family dinner, or pack leftovers for a next-day lunch that reheats beautifully.
Szechuan Slow-Cooked Spicy Chicken
You’ve probably tried countless chicken dishes, but this Szechuan slow-cooked version brings intense heat and deep flavor. It’s perfect for meal prep or a cozy dinner. Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– For the chicken: 2 lbs boneless, skinless chicken thighs, 1 tbsp cornstarch, 1 tbsp vegetable oil
– For the sauce: 1/4 cup soy sauce, 2 tbsp rice vinegar, 2 tbsp brown sugar, 1 tbsp Szechuan peppercorns, 1 tsp red pepper flakes, 3 garlic cloves (minced), 1 inch fresh ginger (grated), 1/2 cup chicken broth
– For garnish: 2 green onions (sliced), 1 tbsp sesame seeds
Instructions
1. Pat the chicken thighs dry with paper towels.
2. Toss the chicken with cornstarch in a bowl until evenly coated.
3. Heat vegetable oil in a large skillet over medium-high heat until shimmering.
4. Sear the chicken for 3 minutes per side until golden brown.
5. Transfer the chicken to a slow cooker.
6. Combine soy sauce, rice vinegar, brown sugar, Szechuan peppercorns, red pepper flakes, minced garlic, grated ginger, and chicken broth in a bowl.
7. Pour the sauce mixture over the chicken in the slow cooker.
8. Cover and cook on low for 4 hours until the chicken shreds easily with a fork.
9. Shred the chicken directly in the slow cooker using two forks.
10. Let the chicken sit in the sauce for 10 minutes to absorb flavors.
11. Garnish with sliced green onions and sesame seeds before serving. Crispy on the edges and tender throughout, this chicken packs a numbing Szechuan kick balanced by sweet undertones. Serve it over rice or in lettuce wraps for a fresh twist.
Crockpot Sichuan Peppered Chicken with Cashews
Kick off your weeknight dinner with this bold, hands-off Crockpot dish that delivers complex Sichuan flavors with minimal effort. Keep your prep simple—just toss everything in the slow cooker and let it work its magic. You’ll get tender chicken with that signature numbing tingle and a satisfying crunch from cashews.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 4 hours
Ingredients
– For the chicken and marinade:
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– 2 tbsp soy sauce
– 1 tbsp cornstarch
– For the sauce:
– 1/4 cup chicken broth
– 2 tbsp hoisin sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 tsp Sichuan peppercorns, lightly crushed
– 1/2 tsp red pepper flakes
– For finishing:
– 1/2 cup raw cashews
– 2 green onions, thinly sliced
– 1 tbsp vegetable oil
Instructions
1. In a medium bowl, combine chicken pieces, soy sauce, and cornstarch. Toss until evenly coated and let sit for 10 minutes.
2. Tip: For maximum flavor, marinate the chicken while you prep other ingredients.
3. In a separate small bowl, whisk together chicken broth, hoisin sauce, rice vinegar, sesame oil, Sichuan peppercorns, and red pepper flakes.
4. Place marinated chicken in the Crockpot and pour the sauce mixture over it. Stir gently to combine.
5. Cover and cook on LOW for 4 hours. Do not open the lid during cooking to maintain temperature.
6. Tip: For a thicker sauce, mix 1 tsp cornstarch with 1 tbsp water and stir into the Crockpot during the last 30 minutes of cooking.
7. While chicken cooks, heat vegetable oil in a small skillet over medium heat. Add cashews and toast for 3–4 minutes, stirring frequently, until golden brown. Transfer to a plate.
8. Tip: Toast cashews just before serving to preserve their crunch.
9. After 4 hours, turn off the Crockpot. Stir in toasted cashews and half of the sliced green onions.
10. Serve immediately over rice or noodles. Garnish with remaining green onions.
Get ready for tender, fall-apart chicken coated in a glossy, slightly sticky sauce with a distinct numbing heat from the Sichuan peppercorns. The cashews add a buttery crunch that contrasts beautifully with the soft texture. For a fun twist, serve it in lettuce cups with extra sliced cucumbers for a cool, refreshing bite.
Conclusion
Delightfully, these 28 Crockpot Chinese chicken recipes offer a world of flavor with minimal fuss. We hope you find a new family favorite among them! Give one a try this week, and let us know which dish you loved most in the comments below. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious, easy meals.
