Savory Crockpot Chinese Chicken: Effortless Takeout Style (Print Version)

Savory Crockpot Chinese Chicken recipe for easy weeknights. Get tender chicken in a tangy sauce, just like takeout, made simple in your slow cooker.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 3 Hours minutes
Total Time: 18 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese-American
Dietary: Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 2 lbs boneless, skinless chicken thighs
02 - 1 cup low sodium chicken broth
03 - 1/2 cup low sodium soy sauce
04 - 1/4 cup hoisin sauce

→ Flavor Boosters

05 - 2 tbsp fresh ginger, grated
06 - 4 cloves garlic, minced
07 - 2 tbsp rice vinegar
08 - 1-2 tsp sriracha (optional)

→ Thickener & Garnish

09 - 2 tbsp cornstarch
10 - 2 tbsp cold water
11 - 3 green onions, sliced
12 - 1 tbsp sesame seeds

→ Optional Extras

13 - 1/2 cup sliced bell peppers (added last hour)
14 - 1/4 tsp sesame oil (drizzled at end)

# Instructions:

01 - Okay, first things first, grab those chicken thighs. I usually just pat them dry with a paper towel – a quick little spa treatment for the chicken, you know? Then, I just toss them right into the bottom of my trusty crockpot. No need to sear or do anything fancy, which is honestly why I love Crockpot Chinese Chicken so much. This is where the magic starts, where all those flavors are just waiting to meld together for hours. Sometimes I cut them into chunks, sometimes I leave them whole and shred them later. Either way works, just depends on your mood.
02 - Now for the good stuff! In a medium bowl, whisk together your chicken broth, soy sauce, hoisin, grated ginger, minced garlic, and rice vinegar. Give it a good whisk until everything is nicely combined. I always take a little sniff here; it already smells incredible, a promise of the deliciousness to come. This is the heart of our Crockpot Chinese Chicken, the flavor powerhouse. Make sure your whisk is clean, I once used one with leftover pancake batter and that was… an experience, haha!
03 - Go ahead and pour that glorious sauce right over your chicken in the crockpot. Make sure the chicken is mostly submerged; we want every piece to soak up all that goodness. Put the lid on, set it to low for 3-4 hours or high for 2-3 hours, and walk away! Seriously, go read a book, do some laundry, or just stare blankly at the wall like I sometimes do. The slow cooker is doing all the heavy lifting for this amazing Crockpot Chinese Chicken. This is the best part, honestly!
04 - Once your chicken is cooked through and super tender (it should shred easily with a fork!), it's time to thicken that sauce. In a small bowl, whisk together the cornstarch with a few tablespoons of water until it's a smooth slurry. Remove the chicken from the crockpot and set it aside. Stir the cornstarch slurry into the sauce in the crockpot, then turn the heat to high (if it's not already) and cook for about 15-20 minutes, stirring occasionally, until the sauce has thickened to your liking. Don't rush it; a perfectly thick sauce is worth the wait for our Crockpot Chinese Chicken.
05 - Now, take those beautiful, tender chicken thighs and shred them using two forks. They should just fall apart, honestly, it's so satisfying! Once shredded, return the chicken to the thickened sauce in the crockpot and give it a good stir to coat everything. This is where it all comes together, and the chicken drinks up all that amazing flavor. I always taste a little here, just to make sure it's perfect. Sometimes I add a tiny splash more sriracha if I'm feeling spicy that day.
06 - Finally, it's time for the finishing touches! Ladle your beautiful Crockpot Chinese Chicken over some fluffy white rice or noodles. Sprinkle generously with fresh sliced green onions and a dusting of sesame seeds. The vibrant green and tiny seeds just make it pop! This dish looks so inviting, and the smell? Oh my goodness. It’s a feast for the eyes and the nose, and of course, your taste buds. Enjoy that homemade takeout feel!

# Notes:

01 - Don't overcrowd your slow cooker; it messes with the cooking time and can make the chicken less tender.
02 - Always make a cornstarch slurry with cold water before adding it to hot liquid to avoid lumps – I learned that the hard way!
03 - Taste the sauce before adding salt; soy sauce and hoisin already bring a lot of sodium to this Crockpot Chinese Chicken.
04 - Add a splash of sesame oil at the very end, just before serving, for an extra layer of nutty aroma and flavor.

# Equipment Needed:

01 - Slow cooker (Crockpot)
02 - whisk
03 - measuring cups and spoons
04 - small bowls

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 35g

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