Slow Cooked Asian Chicken Recipes

SLOW-COOKED ASIAN CHICKEN

Steps:

• In a large skillet over medium heat, brown the chicken in oil on all sides. Transfer to a 5-qt. slow cooker. Combine the soy sauce, brown sugar, water, garlic and ginger; pour over chicken. , Cover and cook on low for 5-6 hours or until chicken juices run clear. Remove chicken to a serving platter sprinkle with almonds.

SLOW COOKED ASIAN CHICKEN

Steps:

• Place chicken breast in the bottom of your slow cooker
• Add the diced onion over the top
• Mix soy sauce, honey, water, ginger, garlic and lime juice all together and pour over the chicken
• Set your slow cooker to low and cook for 6-7hrs
• Once cooked, take the chicken out, and shred the meat with a fork
• Cook rice according to packet instructions
• Tip the sauce from the slow cooker into a small saucepan, slowly being to a boil and add the cornflour and water mix. This will thicken the sauce.
• Once the sauce is thickened, pour over the chicken and mix so all the chicken is covered in the sauce
• Top cooked rice with Asian chicken mixture and sprinkle sesame seeds and green onion on top

FRANK'S FAVORITE SLOW-COOKER THAI CHICKEN

Steps:

• Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
• Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.

SLOW COOKER ASIAN GLAZED CHICKEN RECIPE

Steps:

• Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
• Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Cook on low for 6-8 hours OR high for 3-4 hours.
• Once done cooking, pull chicken out and place on large plate. Mix together cornstarch and 1 tablespoon water in a small bowl and pour into remaining liquid in the slow cooker. Turn heat to high (if it wasn't already) and cook for another 15 minutes (or until sauce thickens a little bit).
• Shred chicken and add back into liquid in slow cooker.
• Serve over rice, topped with green onions and sesame seeds.

SLOW-COOKER ASIAN PULLED CHICKEN SANDWICHES

Steps:

• Spray 4- to 5-quart slow cooker with cooking spray. In slow cooker, mix broth, 1/3 cup of the hoisin sauce, the ketchup, honey, soy sauce, garlic, 1 tablespoon plus 1 teaspoon Sriracha, the gingerroot and 2 teaspoons sesame oil with whisk. Add chicken; toss to coat. Cover; cook on High heat setting 3 to 4 hours.
• During last 30 minutes of cook time, make coleslaw. In large bowl, beat rice vinegar, sugar, 2 teaspoons Sriracha and 1 teaspoon sesame oil with whisk. Add coleslaw mix; toss to coat. Cover and refrigerate 30 minutes, tossing occasionally.
• Remove chicken from slow cooker using slotted spoon. Remove sauce to another bowl. Place chicken on cutting board. Shred chicken using 2 forks, removing any bits of fat.
• Return chicken and 1 1/2 cups of the sauce to slow cooker. Stir in remaining 2 tablespoons hoisin; decrease to Low heat setting. Cook about 20 minutes or until thoroughly heated.
• Serve on buns; top with coleslaw. Serve with remaining sauce, if desired.