Crockpot Spicy Chinese Chicken Recipes
SPICY CHINESE CHICKEN (SLOW COOKER)
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
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
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
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
Provided by Rachel Maser - CleanFoodCrush
Categories Dinner
Yield 4
Number Of Ingredients 21
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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