Crockpot Spicy Chinese Chicken Recipes

SPICY CHINESE CHICKEN (SLOW COOKER)

Spicy Chinese Chicken (Slow Cooker) image

This should be made in a large slow cooker. Where the recipe calls for soy sauce, use dark soy sauce which is aged longer and is more flavourful and works better for braising. If you can't find the dark soy sauce, use the same quantity of regular soy sauce mixed with 1 tbsp molasses. You can use chicken thighs or chicken breast for this recipe I prefer using thighs, but, if you are using the breasts, cook them for the shortest time as they tend to dry out when cooked in the slow cooker.

Provided by queenbeatrice

Categories Chicken Thigh & Leg

Time 6h10m

Yield 6 , 6 serving(s)

Number Of Ingredients 12

Ingredients

3/4 cup chicken stock
1/4 cup soy sauce, dark
3 tablespoons rice vinegar
2 teaspoons brown sugar, packed
4 green onions, white and green parts, cut into 2 pieces
4 garlic cloves, minced
1 tablespoon gingerroot, minced
1 teaspoon cracked black peppercorns
3 lbs chicken pieces, bone in, skinless
1 chili pepper, finely chopped
3 tablespoons cornstarch, dissolved in 2 tbsp water
rice, hot, cooked

Steps:

In a bowl, combine chicken stock, soy sauce, rice vinegar and brown sugar, stirring well to insure suagr is dissolved. Add green onions, garlic, gingerroot and peppercorns.
Arrange chicken over bottom of stoneware and cover with sauce. Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until juices run clear when chicken is pierced with fork.
With a slotted spoon, transfer chicken to a platter and cover with foil to keep warm. Strain liquid into a saucepan and add chile peppers. Whisk in cornstarch mixture. Bring to a boil. Reduce heat to simmer and stir for about 3 minutes or until thickened and glossy. Pour over chicken and serve with hot fluffy rice.

SLOW COOKER SPICY CHICKEN

Slow Cooker Spicy Chicken image

I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.

Provided by shmeya

Categories World Cuisine Recipes Latin American Mexican

Time 4h15m

Yield 3

Number Of Ingredients 8

Ingredients

3 skinless, boneless chicken breast halves
½ (8 ounce) jar medium salsa
¼ cup tomato sauce
2 cloves garlic, minced
1 small red onion, chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1 pinch salt and fresh ground pepper to taste

Steps:

Arrange the chicken breasts in the bottom of a slow cooker, and pour in the salsa and tomato sauce. Add the garlic and onion, and sprinkle in the cumin, chili powder, salt, and pepper. Set the cooker on Low, and cook until the chicken is very tender, 4 to 5 hours. Shred the chicken with two forks for serving.

Nutrition Facts : Calories 152 calories, Carbohydrate 7.1 g, Cholesterol 60.8 mg, Fat 2.8 g, Fiber 1.7 g, Protein 24.4 g, SaturatedFat 0.7 g, Sodium 392.1 mg, Sugar 3 g

CROCKPOT SPICY CHINESE CHICKEN

Crockpot Spicy Chinese Chicken image

Crockpot Spicy Chinese Chicken

Provided by Rachel Maser - CleanFoodCrush

Categories Dinner

Yield 4

Number Of Ingredients 21

Ingredients

1/4 cup gluten free flour, arrowroot powder, or cornstarch
1/2 tsp Chinese 5 spices
¼ tsp sea salt
¼ tsp black pepper
1-1/2 lbs boneless, skinless chicken breasts or tenders, cut into bite-sized pieces
1 Tbsp avocado oil or olive oil
3-4 dried red chili peppers
1 red bell pepper, chopped into bite-sized pieces
1 medium zucchini, chopped
10 oz baby corn, halved on diagonally
1/2 cup raw peanuts
Sauce:
1/2 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
1/3 cup chicken stock or broth
3 Tbsps raw honey
3 fresh garlic cloves, minced
2 tsps grated fresh ginger
¼ - ½ teaspoon dried red pepper chili flakes
2 Tbsps arrowroot powder, gluten free flour, or cornstarch
2-3 Tbsps water
garnish: sesame seeds and sliced green onions

Steps:

First let's make the sauce:
In a large bowl add your coconut aminos, stock, honey, garlic, ginger, and chili flakes.
In a separate small bowl whisk 2 Tbsps arrowroot powder with 2-3 Tbsps water, until well dissolved. Pour this in with your aminos mixture from above and whisk everything together until really well combined.
Place your chicken pieces, 1/4 cup gf flour (or arrowroot powder), Chinese 5 spice mix, sea salt and pepper in a large bowl. Toss until evenly coated.
Heat oil in a heavy skillet over medium-high heat.
Add your coated chicken pieces to the hot oil, shaking off the excess starch.
Cook stirring occasionally until evenly golden brown.
Add your browned chicken into the crockpot.
Pour the prepared sauce on top.
Cover and cook on LOW for 2 - 4 hours or on HIGH for 1 - 2 hours.
Once time is up, add dried red chili peppers, red bell pepper, zucchini and baby corn into your crockpot.
Stir well to coat with the thickened sauce, cover and continue cooking on 'high' for 30 minutes until veggies are tender and pierce easily with a fork.
Once the chicken is cooked through and veggies are tender, sprinkle with peanuts.
Serve with cooked brown rice, and garnish with sesame seeds and sliced green onion.
Enjoy!

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In a mixing bowl add the chicken and cornstarch. Toss until the chicken is completely coated in the cornstarch. In a medium sized skillet over medium high heat add oil and cook the chicken until the chicken is lightly brown but not cooked throughout. Put in the bottom of a slow cooker.
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Crockpot Spicy Chinese Chicken Recipes

SPICY CHINESE CHICKEN (SLOW COOKER)

SLOW COOKER SPICY CHICKEN

I sometimes chop up a chipotle pepper and throw it in with some adobo sauce for a twist. I don't measure spices, so my measurements are conservative.

CROCKPOT SPICY CHINESE CHICKEN

Crockpot Spicy Chinese Chicken

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