Ever crave delicious Chinese takeout but want to save time and money? Get ready to transform your slow cooker into a flavor powerhouse with these 31 mouthwatering chicken dishes. From sweet and sour to spicy Szechuan, we’ve got your weeknight dinners covered—effortlessly. Dive in and discover your new family favorites!
Kung Pao Crockpot Chicken
Zesty, bold, and effortlessly delicious—this Kung Pao Crockpot Chicken brings fiery Sichuan flavors to your slow cooker with minimal effort. Packed with savory depth and a hint of heat, it’s a weeknight game-changer. Get ready to wow your taste buds without breaking a sweat.
Ingredients
– 2 pounds boneless, skinless chicken thighs, trimmed and cubed
– 1 cup low-sodium soy sauce
– ⅓ cup rice vinegar
– ¼ cup hoisin sauce
– 2 tablespoons toasted sesame oil
– 3 tablespoons cornstarch
– 4 cloves garlic, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon crushed red pepper flakes
– ½ cup unsalted dry-roasted peanuts
– 4 scallions, thinly sliced
– 1 tablespoon neutral oil (e.g., grapeseed oil)
Instructions
1. In a medium bowl, whisk together 1 cup low-sodium soy sauce, ⅓ cup rice vinegar, ¼ cup hoisin sauce, 2 tablespoons toasted sesame oil, 3 tablespoons cornstarch, 4 cloves minced garlic, 1 tablespoon freshly grated ginger, and 1 teaspoon crushed red pepper flakes until fully combined and smooth.
2. Place 2 pounds cubed boneless, skinless chicken thighs into the slow cooker insert.
3. Pour the prepared sauce mixture over the chicken, ensuring all pieces are evenly coated.
4. Cover the slow cooker and cook on low heat for 4 hours, or until the chicken reaches an internal temperature of 165°F and is tender.
5. In a small skillet, heat 1 tablespoon neutral oil over medium-high heat until shimmering, about 2 minutes.
6. Add ½ cup unsalted dry-roasted peanuts to the skillet and toast for 3–4 minutes, stirring frequently, until golden brown and fragrant.
7. Stir the toasted peanuts and 4 thinly sliced scallions into the slow cooker mixture.
8. Cook uncovered on high heat for an additional 15 minutes to allow the sauce to thicken slightly.
9. Serve immediately over steamed rice or noodles.
Crisp peanuts add a satisfying crunch against the tender, saucy chicken, while the balance of salty, sweet, and spicy notes makes each bite irresistible. For a creative twist, try stuffing it into lettuce cups or pairing with quick-pickled vegetables to cut through the richness.
Honey Garlic Slow Cooker Chicken
Viral for a reason—this honey garlic slow cooker chicken transforms basic ingredients into sticky-sweet perfection with minimal effort. Get ready for fall-off-the-bone tenderness and a sauce that’ll have you licking the spoon. Set it, forget it, and come home to a dinner that tastes like you slaved all day.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- ½ cup raw honey
- ¼ cup low-sodium soy sauce
- 4 cloves garlic, finely minced
- 1 tablespoon freshly grated ginger
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons thinly sliced scallions
- 1 tablespoon toasted sesame seeds
Instructions
- Place 2 pounds boneless, skinless chicken thighs in the slow cooker insert.
- In a medium bowl, whisk together ½ cup raw honey, ¼ cup low-sodium soy sauce, 4 cloves finely minced garlic, 1 tablespoon freshly grated ginger, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, and 1 teaspoon crushed red pepper flakes until fully combined.
- Pour the sauce mixture evenly over the chicken thighs, ensuring all pieces are coated.
- Cover the slow cooker and cook on low heat for 4 hours or on high heat for 2 hours, until the chicken reaches an internal temperature of 165°F and is tender enough to shred easily with a fork.
- Tip: For deeper flavor, marinate the chicken in the sauce for 30 minutes before cooking, though it’s not required.
- Using tongs, transfer the cooked chicken to a cutting board and shred it with two forks.
- In a small bowl, create a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until smooth and free of lumps.
- Pour the slurry into the remaining sauce in the slow cooker and stir to incorporate.
- Cover and cook on high heat for an additional 15 minutes, until the sauce has thickened to a glossy, syrup-like consistency.
- Tip: If the sauce isn’t thickening sufficiently, add another teaspoon of cornstmixed with water and cook for 5 more minutes.
- Return the shredded chicken to the slow cooker and stir to coat thoroughly in the thickened sauce.
- Tip: For a caramelized finish, transfer the sauced chicken to a baking sheet and broil at 500°F for 2–3 minutes until edges are slightly charred.
- Garnish with 2 tablespoons thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving.
Killer texture—succulent, pull-apart chicken enveloped in a sticky, garlic-forward glaze with a subtle heat from the pepper flakes. Serve it over jasmine rice to soak up every drop of sauce, or stuff it into warm tortillas with crisp slaw for a quick twist on tacos. Leftovers? They’re even better the next day, straight from the fridge.
Crockpot General Tso’s Chicken
Brace yourselves for flavor fireworks! This Crockpot General Tso’s Chicken delivers that iconic sweet-spicy crunch with zero fuss. Set it and forget it—dinnertime magic awaits.
Ingredients
– 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– ½ cup cornstarch
– 2 tablespoons avocado oil
– ⅓ cup low-sodium soy sauce
– ¼ cup rice vinegar
– 3 tablespoons hoisin sauce
– 2 tablespoons honey
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon crushed red pepper flakes
– 2 tablespoons toasted sesame seeds
– 3 scallions, thinly sliced
– Cooked jasmine rice, for serving
Instructions
1. Pat the chicken cubes completely dry with paper towels.
2. Toss the chicken in cornstarch until evenly coated.
3. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 350°F.
4. Sear the chicken in batches until golden brown on all sides, approximately 3 minutes per side.
5. Transfer the seared chicken to a 6-quart slow cooker.
6. Whisk together soy sauce, rice vinegar, hoisin sauce, honey, minced garlic, grated ginger, and red pepper flakes in a medium bowl.
7. Pour the sauce mixture over the chicken in the slow cooker.
8. Gently stir to combine, ensuring all pieces are coated.
9. Cover and cook on low for 4 hours or until chicken reaches an internal temperature of 165°F.
10. Sprinkle with toasted sesame seeds and sliced scallions.
11. Serve immediately over cooked jasmine rice.
Crispy-edged chicken swimming in that glossy, finger-licking sauce—each bite balances heat with honeyed sweetness. Serve it over fluffy jasmine rice or stuff into lettuce cups for a low-carb twist that still delivers maximum flavor.
Orange Slow Cooker Chicken
Orange slow cooker chicken brings bold citrus flavor to your weeknight dinners with minimal effort. Overwhelmed by dinner prep? This set-it-and-forget-it recipe delivers tender, juicy chicken infused with vibrant orange essence.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 cup freshly squeezed orange juice
– 2 tbsp orange zest
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 2 tbsp soy sauce
– 1 tbsp honey
– 1 tsp cornstarch
– 2 tbsp cold water
– Fresh cilantro leaves for garnish
– Kosher salt to taste
– Freshly ground black pepper to taste
Instructions
1. Season 2 lbs boneless, skinless chicken thighs generously with kosher salt and freshly ground black pepper on all sides.
2. Place the seasoned chicken thighs in the slow cooker insert in a single layer.
3. In a medium bowl, whisk together 1 cup freshly squeezed orange juice, 2 tbsp orange zest, 3 minced garlic cloves, 1 tbsp freshly grated ginger, 2 tbsp soy sauce, and 1 tbsp honey until fully combined.
4. Pour the orange juice mixture evenly over the chicken thighs in the slow cooker.
5. Cover the slow cooker with the lid and cook on low heat for 6 hours until the chicken reaches an internal temperature of 165°F.
6. Carefully transfer the cooked chicken thighs to a serving platter using tongs, leaving the cooking liquid in the slow cooker.
7. In a small bowl, create a slurry by whisking 1 tsp cornstarch with 2 tbsp cold water until smooth and lump-free.
8. Pour the cornstarch slurry into the cooking liquid in the slow cooker and whisk to combine thoroughly.
9. Replace the lid and cook the sauce on high heat for 15 minutes until thickened to a glossy, coating consistency.
10. Spoon the thickened orange sauce over the chicken thighs on the serving platter.
11. Garnish with fresh cilantro leaves before serving immediately.
Lusciously tender chicken thighs melt in your mouth, balanced by the bright, tangy orange sauce that caramelizes slightly from the honey. Serve over jasmine rice to soak up every drop of the vibrant citrus glaze, or shred for killer tacos with a crisp cabbage slaw.
Sweet and Sour Crockpot Chicken
Never underestimate the power of your slow cooker to transform simple ingredients into restaurant-worthy meals. This sweet and sour chicken delivers bold flavor with minimal effort—perfect for busy weeknights.
Ginger Soy Crockpot Chicken
Craving something savory that practically cooks itself? This ginger soy crockpot chicken delivers bold Asian-inspired flavors with minimal effort. Get ready for tender, fall-apart chicken that’s perfect for busy weeknights.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– ½ cup low-sodium soy sauce
– ¼ cup rice vinegar
– 3 tbsp honey
– 2 tbsp toasted sesame oil
– 4 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 tsp crushed red pepper flakes
– 2 tbsp cornstarch
– 3 tbsp cold water
– 2 scallions, thinly sliced
– 1 tbsp toasted sesame seeds
Instructions
1. Place 2 lbs boneless, skinless chicken thighs in a 6-quart slow cooker.
2. In a medium bowl, whisk together ½ cup low-sodium soy sauce, ¼ cup rice vinegar, 3 tbsp honey, 2 tbsp toasted sesame oil, 4 minced garlic cloves, 1 tbsp freshly grated ginger, and 1 tsp crushed red pepper flakes until fully combined.
3. Pour the sauce mixture evenly over the chicken thighs.
4. Cover the slow cooker and cook on low heat for 6 hours or on high heat for 3 hours, until the chicken reaches an internal temperature of 165°F.
5. Tip: For deeper flavor, marinate the chicken in the sauce for 30 minutes before cooking—though it’s not required.
6. Using two forks, shred the chicken directly in the slow cooker.
7. In a small bowl, create a slurry by whisking 2 tbsp cornstarch with 3 tbsp cold water until smooth.
8. Stir the slurry into the slow cooker to thicken the sauce.
9. Cover and cook on high for an additional 15 minutes, until the sauce has thickened to a glossy, coating consistency.
10. Tip: If the sauce isn’t thick enough after 15 minutes, mix another 1 tbsp cornstarch with 1.5 tbsp cold water and repeat.
11. Stir in the sliced scallions and toasted sesame seeds.
12. Tip: For extra freshness, reserve some scallions to garnish just before serving.
Amazingly tender and richly glazed, this chicken boasts a perfect balance of salty, sweet, and spicy notes. Serve it over jasmine rice with steamed broccoli, or stuff it into warm tortillas for an easy twist on Asian-inspired tacos.
Crockpot Szechuan Chicken
Who needs takeout when your slow cooker delivers this fiery, flavor-packed masterpiece? Whip up tender chicken bathed in that signature Szechuan mala tingle—spicy, numbing, totally addictive.
Ingredients
– 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 3 tbsp Szechuan peppercorns, lightly toasted and coarsely ground
– ¼ cup doubanjiang (fermented broad bean paste)
– 2 tbsp tamari
– 1 tbsp Chinkiang black vinegar
– 1 tbsp toasted sesame oil
– 4 garlic cloves, microplaned
– 1-inch piece fresh ginger, finely grated
– 2 tsp gochugaru (Korean red pepper flakes)
– 1 cup low-sodium chicken stock
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 scallions, thinly sliced on the bias
– 1 tbsp toasted white sesame seeds
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. In a small skillet over medium heat, toast the Szechuan peppercorns for 90 seconds until fragrant, then grind coarsely in a mortar and pestle.
3. In a medium bowl, whisk together the doubanjiang, tamari, Chinkiang vinegar, sesame oil, microplaned garlic, grated ginger, gochugaru, and 2 tbsp of the ground Szechuan peppercorns.
4. Place the chicken thighs in the crockpot and pour the sauce mixture over them, tossing to coat evenly.
5. Add the chicken stock to the crockpot, ensuring it covers the chicken halfway.
6. Cover and cook on high for 3 hours or low for 5 hours, until the chicken reaches an internal temperature of 165°F.
7. Tip: For deeper flavor, sear the chicken in a hot skillet for 2 minutes per side before adding to the crockpot.
8. In a small bowl, create a slurry by whisking the cornstarch with cold water until smooth.
9. Remove the chicken from the crockpot and set aside on a cutting board.
10. Stir the cornstarch slurry into the crockpot liquid and cook on high for 15 minutes until thickened to a glossy, coating consistency.
11. Tip: Always mix cornstarch with cold liquid to prevent lumps in your sauce.
12. Shred the chicken with two forks and return it to the crockpot, stirring to combine with the sauce.
13. Let stand for 10 minutes to allow the chicken to absorb the sauce fully.
14. Tip: Toast sesame seeds in a dry pan over medium heat for 2 minutes to enhance their nutty flavor before garnishing.
15. Garnish with sliced scallions, remaining ground Szechuan peppercorns, and toasted sesame seeds.
Velvety chicken shreds melt under the intense, complex sauce—fiery heat followed by that characteristic Szechuan numbness. Serve over jasmine rice to soak up every drop, or stuff into steamed bao buns for a handheld twist.
Lemon Sesame Slow Cooker Chicken
Kick off your weeknight dinner game with this zesty, hands-off wonder. Lemon and sesame transform humble chicken into a tangy, nutty masterpiece that practically cooks itself.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– ¼ cup freshly squeezed lemon juice
– 3 tbsp toasted sesame oil
– 2 tbsp low-sodium tamari
– 4 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 tsp crushed red pepper flakes
– 2 tbsp cornstarch
– 2 tbsp cold water
– 2 tbsp toasted sesame seeds
– ¼ cup thinly sliced scallions
Instructions
1. Place 2 lbs boneless, skinless chicken thighs in a 6-quart slow cooker.
2. Whisk together ¼ cup freshly squeezed lemon juice, 3 tbsp toasted sesame oil, 2 tbsp low-sodium tamari, 4 minced garlic cloves, 1 tbsp freshly grated ginger, and 1 tsp crushed red pepper flakes in a small bowl.
3. Pour the marinade evenly over the chicken thighs.
4. Cover and cook on LOW heat for 6 hours or HIGH heat for 3 hours until the chicken reaches an internal temperature of 165°F.
5. Transfer the cooked chicken to a cutting board using tongs, leaving the liquid in the slow cooker.
6. Shred the chicken with two forks into bite-sized pieces.
7. Create a slurry by whisking 2 tbsp cornstarch with 2 tbsp cold water in a small bowl until smooth.
8. Stir the slurry into the cooking liquid in the slow cooker until fully incorporated.
9. Cover and cook on HIGH heat for 15 minutes until the sauce thickens to a glossy, coating consistency.
10. Return the shredded chicken to the slow cooker and stir to coat evenly with the thickened sauce.
11. Garnish with 2 tbsp toasted sesame seeds and ¼ cup thinly sliced scallions.
Tender shreds of chicken soak up the bright lemon and rich sesame sauce, creating a perfect balance of tangy and nutty. Serve it over jasmine rice with steamed bok choy for a complete meal, or stuff into warm tortillas for a fusion twist.
Thai-inspired Crockpot Basil Chicken
Tired of takeout? Transform your slow cooker into a Thai kitchen with this aromatic basil chicken. Layer bold flavors effortlessly while you conquer your day—minimal effort, maximum reward.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, trimmed
– 2 tablespoons avocado oil
– 4 garlic cloves, minced
– 2 Thai chilies, thinly sliced
– 1 cup fresh basil leaves, loosely packed
– 3 tablespoons fish sauce
– 2 tablespoons dark soy sauce
– 1 tablespoon coconut palm sugar
– 1 red bell pepper, julienned
– 1/2 cup chicken stock
– Cooked jasmine rice, for serving
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear chicken thighs for 4 minutes per side until golden brown crust forms.
4. Transfer seared chicken to the crockpot insert.
5. Sauté minced garlic and sliced Thai chilies in the same skillet for 45 seconds until fragrant.
6. Deglaze the skillet with chicken stock, scraping up browned bits with a wooden spoon.
7. Pour the garlic-chili mixture over the chicken in the crockpot.
8. Add fish sauce, dark soy sauce, and coconut palm sugar directly over the chicken.
9. Arrange julienned red bell pepper around the chicken pieces.
10. Cover and cook on LOW setting for 4 hours until chicken reaches 165°F internally.
11. Gently stir in fresh basil leaves during the last 15 minutes of cooking.
12. Let rest uncovered for 10 minutes to allow flavors to meld.
13. Serve immediately over steamed jasmine rice.
Perfectly tender chicken shreds effortlessly while maintaining structural integrity. The complex umami from fish sauce balances beautifully with basil’s peppery notes. For an elevated presentation, garnish with crispy fried shallots and a wedge of lime to brighten each bite.
Mandarin Orange Slow Cooker Chicken
Craving effortless elegance? Combine pantry staples with citrusy sweetness for a hands-off masterpiece. This slow-cooker wonder transforms humble chicken into a glossy, aromatic showstopper.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 cup canned mandarin orange segments in light syrup, drained
– ¼ cup low-sodium soy sauce
– 2 tbsp rice vinegar
– 1 tbsp freshly grated ginger root
– 2 cloves garlic, minced
– 1 tbsp cornstarch
– 2 tbsp cold water
– 2 tbsp thinly sliced scallions
– 1 tsp toasted sesame seeds
Instructions
1. Place 2 lbs boneless, skinless chicken thighs in a 6-quart slow cooker.
2. Pour 1 cup drained mandarin orange segments over the chicken.
3. Whisk together ¼ cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tbsp freshly grated ginger root, and 2 cloves minced garlic in a small bowl.
4. Pour the sauce mixture evenly over the chicken and oranges.
5. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until chicken reaches an internal temperature of 165°F.
6. Transfer chicken to a serving platter using tongs, leaving liquid in the cooker.
7. In a separate bowl, create a slurry by whisking 1 tbsp cornstarch with 2 tbsp cold water until smooth.
8. Stir the slurry into the slow cooker liquid and set to HIGH.
9. Cook uncovered for 15–20 minutes, stirring occasionally, until sauce thickens to a glaze consistency.
10. Pour the thickened glaze over the chicken.
11. Garnish with 2 tbsp thinly sliced scallions and 1 tsp toasted sesame seeds.
Heirloom jasmine rice soaks up the glossy, sweet-tangy sauce beautifully. Tender chicken shreds effortlessly, while mandarin segments add bright pops of citrus. Serve over steamed bok choy for a textural contrast that elevates this cozy dish to dinner-party status.
Teriyaki Crockpot Chicken
Zesty and effortless, this teriyaki crockpot chicken transforms simple ingredients into a flavor-packed masterpiece. Get ready for tender, saucy perfection with minimal effort—your weeknight dinner game just leveled up.
Ingredients
– 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
– 1 cup low-sodium soy sauce
– ½ cup mirin
– ¼ cup rice vinegar
– 3 tbsp light brown sugar, firmly packed
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, finely grated
– 2 tsp cornstarch
– 2 tbsp cold water
– 2 tbsp toasted sesame oil
– ¼ cup sliced scallions, for garnish
– 1 tbsp toasted sesame seeds, for garnish
Instructions
1. Combine 1 cup low-sodium soy sauce, ½ cup mirin, ¼ cup rice vinegar, 3 tbsp light brown sugar, 4 minced garlic cloves, and 1 tbsp grated fresh ginger in the crockpot insert, whisking until the sugar dissolves completely.
2. Add 2 lbs trimmed chicken thighs to the crockpot, ensuring each piece is fully submerged in the sauce for even flavor penetration.
3. Cover and cook on low heat for 4 hours or high heat for 2 hours, until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
4. Tip: For optimal tenderness, avoid lifting the lid during cooking to maintain a consistent temperature.
5. Transfer the cooked chicken to a cutting board using tongs, allowing it to rest briefly while you prepare the sauce.
6. Whisk together 2 tsp cornstarch and 2 tbsp cold water in a small bowl until no lumps remain, creating a smooth slurry.
7. Pour the slurry into the crockpot with the remaining sauce, stirring continuously to prevent clumping.
8. Tip: Cornstarch requires thorough mixing with cold liquid first to avoid graininess in the finished sauce.
9. Cook the sauce on high heat for 10-15 minutes, stirring occasionally, until it thickens to a glossy, coating consistency.
10. Shred the rested chicken using two forks, pulling against the grain for the best texture.
11. Return the shredded chicken to the crockpot, stirring to coat every piece evenly with the thickened teriyaki glaze.
12. Drizzle 2 tbsp toasted sesame oil over the chicken and stir gently to incorporate, enhancing the nutty aroma.
13. Tip: Toasting sesame oil briefly before adding unlocks its full flavor potential—warm it in a pan for 30 seconds if desired.
14. Garnish with ¼ cup sliced scallions and 1 tbsp toasted sesame seeds just before serving for freshness and crunch.
Velvety and rich, the chicken melts in your mouth with a perfect balance of sweet and savory notes from the reduced glaze. Serve it over steamed jasmine rice with a side of quick-pickled vegetables for contrast, or stuff it into warm tortillas with crisp cabbage slaw for a fusion twist.
Spicy Peanut Crockpot Chicken
A flavor explosion that practically cooks itself! This spicy peanut crockpot chicken delivers bold, restaurant-quality taste with minimal effort—perfect for busy weeknights when you crave something satisfying.
Ingredients
– 2 lbs boneless, skinless chicken thighs
– 1 cup creamy natural peanut butter
– ¼ cup low-sodium tamari
– 3 tbsp freshly squeezed lime juice
– 2 tbsp toasted sesame oil
– 1 tbsp freshly grated ginger
– 3 garlic cloves, finely minced
– 1-2 tsp crushed red pepper flakes (adjust for heat preference)
– ½ cup full-fat coconut milk
– ¼ cup chopped roasted peanuts
– 2 scallions, thinly sliced
Instructions
1. Place 2 lbs boneless, skinless chicken thighs in a 6-quart slow cooker.
2. In a medium bowl, whisk together 1 cup creamy natural peanut butter, ¼ cup low-sodium tamari, 3 tbsp freshly squeezed lime juice, 2 tbsp toasted sesame oil, 1 tbsp freshly grated ginger, 3 finely minced garlic cloves, and 1-2 tsp crushed red pepper flakes until fully combined.
3. Pour the peanut sauce evenly over the chicken thighs, ensuring all pieces are coated.
4. Cover and cook on LOW heat for 5-6 hours or until the chicken reaches an internal temperature of 165°F and shreds easily with a fork.
5. Carefully remove the chicken from the slow cooker and shred it using two forks.
6. Return the shredded chicken to the slow cooker and stir in ½ cup full-fat coconut milk.
7. Cook on HIGH for an additional 15-20 minutes until the sauce thickens slightly and coats the chicken.
8. Garnish with ¼ cup chopped roasted peanuts and 2 thinly sliced scallions before serving.
Creamy, spicy, and utterly addictive, this dish features tender shredded chicken enveloped in a rich peanut sauce with a hint of heat from the red pepper flakes. Serve it over jasmine rice with a squeeze of fresh lime, or stuff it into warm tortillas for a quick fusion twist.
Crockpot Cashew Chicken
Viral-worthy Crockpot Cashew Chicken delivers restaurant-quality flavor with minimal effort. Velvety chicken simmers in a glossy, umami-rich sauce that clings perfectly to every bite. Versatile enough for meal prep yet impressive for guests!
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
– ½ cup low-sodium soy sauce
– ¼ cup hoisin sauce
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 3 garlic cloves, minced
– 1 tbsp freshly grated ginger
– 1 tbsp cornstarch
– 2 tbsp cold water
– 1 cup raw cashews, toasted
– 2 scallions, thinly sliced
– Cooked jasmine rice, for serving
Instructions
1. Combine chicken thighs, soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger in a 6-quart slow cooker.
2. Stir mixture thoroughly to ensure all chicken pieces are coated in sauce.
3. Cover and cook on LOW setting for 4 hours or HIGH setting for 2 hours until chicken reaches internal temperature of 165°F.
4. Whisk together cornstarch and cold water in a small bowl until smooth to create a slurry.
5. Stir slurry into the slow cooker until fully incorporated into the sauce.
6. Cover and cook on HIGH setting for 15 minutes until sauce thickens to a glossy consistency that coats the back of a spoon.
7. Toast raw cashews in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown and fragrant.
8. Fold toasted cashews into the chicken mixture until evenly distributed.
9. Garnish with thinly sliced scallions for fresh contrast.
10. Serve immediately over steamed jasmine rice.
Flawlessly tender chicken absorbs the complex sweet-savory sauce while maintaining its texture. The toasted cashews provide satisfying crunch against the velvety sauce, creating perfect balance. For a vibrant twist, serve over cauliflower rice and top with quick-pickled red onions!
Chinese Five Spice Slow Cooker Chicken
Make your slow cooker do the heavy lifting with this aromatic Chinese five-spice chicken. Master the art of hands-off cooking with bold flavors that develop beautifully over time.
Ingredients
– 3 pounds bone-in, skin-on chicken thighs
– 2 tablespoons toasted sesame oil
– ¼ cup tamari
– 2 tablespoons rice vinegar
– 1 tablespoon Chinese five-spice powder
– 1 teaspoon freshly grated ginger
– 3 garlic cloves, minced
– 1 tablespoon honey
– ½ teaspoon crushed red pepper flakes
– 2 scallions, thinly sliced
– 1 tablespoon toasted sesame seeds
Instructions
1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Whisk together toasted sesame oil, tamari, rice vinegar, Chinese five-spice powder, grated ginger, minced garlic, honey, and crushed red pepper flakes in a medium bowl.
3. Place chicken thighs in a 6-quart slow cooker, arranging them in a single layer.
4. Pour the marinade evenly over the chicken, ensuring each piece is coated.
5. Cover and cook on LOW for 6 hours or until the chicken reaches an internal temperature of 165°F.
6. Carefully transfer chicken to a serving platter using tongs.
7. Skim excess fat from the surface of the cooking liquid with a spoon.
8. Garnish with thinly sliced scallions and toasted sesame seeds before serving.
Serve this succulent chicken over jasmine rice to soak up the rich, spiced sauce. The meat falls effortlessly from the bone while maintaining a perfectly tender texture. Sprinkle with extra scallions for a fresh contrast to the deep, warming spices.
Hoisin Ginger Crockpot Chicken
Ready to transform your crockpot game? This hoisin ginger chicken delivers maximum flavor with minimal effort—tender, saucy, and utterly addictive. Get ready to impress without the stress.
Ingredients
– 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
– ¾ cup hoisin sauce
– ¼ cup low-sodium soy sauce
– 3 tbsp freshly grated ginger root
– 4 garlic cloves, minced
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 1 tsp crushed red pepper flakes
– 2 tbsp cornstarch
– ¼ cup cold water
– 2 tbsp thinly sliced scallions
– 1 tbsp toasted sesame seeds
Instructions
1. Place the trimmed chicken thighs in the base of a 6-quart slow cooker.
2. In a medium bowl, whisk together the hoisin sauce, soy sauce, grated ginger, minced garlic, rice vinegar, sesame oil, and red pepper flakes until fully combined.
3. Pour the sauce mixture evenly over the chicken thighs, ensuring each piece is coated.
4. Cover the slow cooker and cook on LOW heat for 5 hours or until the chicken reaches an internal temperature of 165°F.
5. Tip: For deeper flavor, marinate the chicken in the sauce overnight in the refrigerator before cooking.
6. Carefully transfer the cooked chicken to a cutting board using tongs, leaving the sauce in the crockpot.
7. Shred the chicken with two forks into bite-sized pieces.
8. In a small bowl, create a slurry by whisking the cornstarch with cold water until smooth and lump-free.
9. Tip: Always use cold liquid for cornstarch slurries to prevent clumping in the sauce.
10. Stir the slurry into the sauce remaining in the crockpot until fully incorporated.
11. Cover and cook on HIGH heat for 15-20 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.
12. Return the shredded chicken to the crockpot and stir to coat evenly with the thickened sauce.
13. Tip: Let the chicken rest in the sauce for 10 minutes off heat to allow flavors to meld perfectly.
14. Garnish with sliced scallions and toasted sesame seeds before serving.
Zesty ginger and savory hoisin create a sticky-sweet glaze that clings to every shred of fall-apart tender chicken. Serve over jasmine rice with quick-pickled vegetables for crunch, or stuff into warm tortillas with crisp cabbage slaw for a fusion twist that’ll have everyone asking for seconds.
Moo Shu Crockpot Chicken
Buckle up for a flavor explosion that transforms your slow cooker into a Chinese takeout joint. This Moo Shu magic requires zero wok skills but delivers all the savory goodness with minimal effort.
Ingredients
– 2 lbs boneless, skinless chicken thighs, trimmed of excess fat
– ¼ cup hoisin sauce
– 3 tbsp soy sauce
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 1 tsp freshly grated ginger
– 2 garlic cloves, minced
– 8 oz shiitake mushrooms, stems removed and thinly sliced
– 2 cups shredded napa cabbage
– 1 cup matchstick-cut carrots
– 4 large flour tortillas, warmed
– 2 tbsp chopped fresh cilantro
Instructions
1. Combine 2 lbs boneless, skinless chicken thighs, ¼ cup hoisin sauce, 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tsp freshly grated ginger, and 2 minced garlic cloves in a 6-quart slow cooker.
2. Gently toss the chicken until evenly coated with the marinade.
3. Cover and cook on LOW heat for 5 hours until the chicken reaches an internal temperature of 165°F.
4. Tip: For deeper flavor, marinate the chicken overnight in the refrigerator before cooking.
5. Carefully remove the chicken from the slow cooker using tongs and transfer to a cutting board.
6. Shred the chicken using two forks, pulling against the grain into bite-sized pieces.
7. Add 8 oz thinly sliced shiitake mushrooms, 2 cups shredded napa cabbage, and 1 cup matchstick-cut carrots to the slow cooker.
8. Stir the vegetables into the cooking liquid until well combined.
9. Return the shredded chicken to the slow cooker and mix thoroughly.
10. Cover and cook on HIGH heat for 30 minutes until the vegetables are tender-crisp.
11. Tip: For optimal texture, avoid overcooking the vegetables—they should retain some crunch.
12. Warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
13. Spoon the chicken and vegetable mixture onto the center of each warmed tortilla.
14. Tip: For authentic presentation, fold the tortilla burrito-style, tucking in the sides first.
15. Garnish each serving with ½ tbsp chopped fresh cilantro.
Remarkably tender chicken melds with crisp vegetables in a savory-sweet sauce that clings perfectly to every bite. The shiitake mushrooms add an earthy depth that balances the hoisin’s sweetness beautifully. Serve these wrapped bundles with extra hoisin sauce for dipping or alongside a quick-pickled cucumber salad for contrasting freshness.
Black Bean Sauce Slow Cooker Chicken
Absolutely transform your dinner game with this hands-off masterpiece. Amplify flavor with minimal effort using your slow cooker for tender, saucy perfection.
Ingredients
– 2 pounds boneless, skinless chicken thighs
– 1/4 cup black bean sauce
– 2 tablespoons low-sodium soy sauce
– 1 tablespoon rice vinegar
– 1 tablespoon freshly grated ginger
– 3 garlic cloves, minced
– 1/2 cup low-sodium chicken stock
– 1 tablespoon cornstarch
– 2 tablespoons cold water
– 2 scallions, thinly sliced
– 1 teaspoon toasted sesame oil
Instructions
1. Place 2 pounds boneless, skinless chicken thighs in a 6-quart slow cooker.
2. In a small bowl, whisk together 1/4 cup black bean sauce, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon freshly grated ginger, 3 minced garlic cloves, and 1/2 cup low-sodium chicken stock.
3. Pour the sauce mixture evenly over the chicken thighs.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours until the chicken reaches an internal temperature of 165°F.
5. Tip: For optimal tenderness, avoid lifting the lid during cooking to maintain consistent temperature.
6. Carefully remove the chicken from the slow cooker using tongs and transfer to a serving platter.
7. In a small bowl, create a slurry by whisking 1 tablespoon cornstarch with 2 tablespoons cold water until completely smooth.
8. Tip: Always mix cornstarch with cold liquid first to prevent clumping in the sauce.
9. Whisk the cornstarch slurry into the hot liquid remaining in the slow cooker.
10. Cover and cook on HIGH for 15-20 minutes until the sauce thickens to a glossy, coating consistency.
11. Tip: For deeper flavor, let the sauce reduce uncovered for the final 5 minutes if it appears too thin.
12. Stir 2 tablespoons thinly sliced scallions and 1 teaspoon toasted sesame oil into the thickened sauce.
13. Spoon the sauce generously over the chicken thighs.
Creamy black bean sauce clings to fall-apart tender chicken with savory depth balanced by bright ginger notes. Serve over jasmine rice with quick-pickled vegetables for textural contrast, or stuff into warm tortillas with crisp cabbage slaw for fusion tacos.
Conclusion
Savor the convenience and deliciousness of these 31 flavorful Crockpot Chinese chicken dishes! We hope you’ll try these recipes, leave a comment with your favorites, and share this article on Pinterest to inspire fellow home cooks. Happy slow cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
