Kick your dinner routine up a notch with these 18 spicy Crockpot Chinese chicken delights! If you’re craving bold, comforting flavors but short on time, these slow-cooked wonders deliver maximum taste with minimal effort. From fiery Kung Pao to aromatic Szechuan, get ready to transform your weeknights. Let’s dive into these mouthwatering recipes that will have your family asking for seconds!
Honey Garlic Crockpot Chinese Chicken
When my family’s schedule gets chaotic, this honey garlic crockpot Chinese chicken becomes my go-to lifesaver. I first discovered this recipe during a particularly hectic week when takeout menus were multiplying on my fridge, and now it’s become our favorite comfort food that practically cooks itself while I tackle other tasks.
Ingredients
- About 2 pounds of boneless, skinless chicken thighs (they stay juicier than breasts)
- A good 1/2 cup of honey – the real, sticky stuff
- Four fat garlic cloves, minced up nice and fine
- A generous 1/3 cup of soy sauce – I use reduced sodium
- A couple tablespoons of ketchup for that subtle tang
- Just 1 tablespoon of sesame oil for that nutty aroma
- A splash of rice vinegar, about 2 teaspoons
- A pinch of red pepper flakes if you like a little heat
- One tablespoon of cornstarch mixed with two tablespoons of cold water for thickening
- Some sliced green onions and sesame seeds for sprinkling at the end
Instructions
- Place your chicken thighs in the crockpot in a single layer – don’t overcrowd them.
- Whisk together the honey, minced garlic, soy sauce, ketchup, sesame oil, rice vinegar, and red pepper flakes in a medium bowl until completely combined.
- Pour the sauce mixture evenly over the chicken thighs, making sure each piece gets coated.
- Cover the crockpot and cook on LOW for 5-6 hours or HIGH for 3-4 hours – the chicken should be tender enough to shred easily with two forks.
- Carefully remove the chicken from the crockpot using tongs and transfer to a cutting board or plate.
- In a small bowl, whisk together the cornstarch and cold water until smooth with no lumps.
- Pour the cornstarch slurry into the sauce remaining in the crockpot and whisk to combine thoroughly.
- Replace the lid and cook on HIGH for 15-20 minutes until the sauce thickens noticeably and becomes glossy.
- While the sauce thickens, use two forks to shred the chicken into bite-sized pieces.
- Return the shredded chicken to the crockpot and stir to coat every piece with the thickened sauce.
- Cook for another 5-10 minutes on HIGH until the chicken is heated through and well-coated.
Nothing beats that sticky-sweet glaze clinging to every tender shred of chicken, with the garlic providing just enough savory punch to balance the honey’s sweetness. Now that you’ve got this amazing chicken, try serving it over fluffy jasmine rice with some steamed broccoli, or stuff it into warm tortillas for quick Asian-inspired wraps – my kids love it both ways!
Szechuan Peppercorn Crockpot Chicken
Whew, after that crazy week of back-to-school chaos, my crockpot has been my absolute kitchen hero—and this Szechuan Peppercorn Chicken is my new favorite dump-and-go miracle. It fills the whole house with this incredible aromatic warmth that just makes everyone wander into the kitchen asking, “When’s dinner?”
Ingredients
– About 2 pounds of boneless, skinless chicken thighs (they stay so much juicier than breasts!)
– A good glug of soy sauce (around ¼ cup)
– A couple tablespoons of honey for that sweet balance
– A big spoonful of minced garlic (I use the pre-minced jar because, let’s be real)
– A teaspoon of freshly grated ginger
– 1 tablespoon of Szechuan peppercorns (crush them slightly to wake up their citrusy magic)
– A splash of rice vinegar (about 1 tablespoon)
– A pinch of red pepper flakes if you like some heat
Instructions
1. Place all chicken thighs in your crockpot in a single layer.
2. In a small bowl, whisk together soy sauce, honey, minced garlic, grated ginger, crushed Szechuan peppercorns, rice vinegar, and red pepper flakes until well combined.
3. Pour the sauce mixture evenly over the chicken thighs, making sure each piece gets coated.
4. Cover the crockpot and cook on LOW for 6 hours or HIGH for 3 hours—the chicken should shred easily with a fork when done. (Tip: Don’t peek too often! Every time you lift the lid, you add 15-20 minutes to your cooking time.)
5. Using two forks, shred the chicken directly in the crockpot, mixing it with the accumulated juices. (Tip: If you prefer thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.)
6. Let it sit for 10 minutes before serving to allow the flavors to meld perfectly. (Tip: The Szechuan peppercorns will create that delightful tingling sensation—that’s completely normal and means you’ve unlocked their signature ma la magic!)
Gosh, the texture is just incredible—succulent shreds of chicken that practically melt in your mouth, with that signature Szechuan tingle dancing across your tongue. We love serving this over jasmine rice to soak up every drop of that fragrant sauce, or stuffing it into warm tortillas for an unexpected fusion twist that always disappears fast.
Slow Cooker General Tso’s Chicken
Craving takeout but want something healthier and more budget-friendly? I recently discovered that my slow cooker makes the most incredible General Tso’s Chicken, and it’s become my go-to weeknight dinner. The aroma fills my kitchen all afternoon, making the wait absolutely torturous but so worth it.
Ingredients
– About 2 pounds of chicken thighs, cut into bite-sized pieces
– A good splash of soy sauce (around ¼ cup)
– A couple tablespoons of hoisin sauce
– A generous squeeze of honey (about 2 tablespoons)
– A tablespoon of rice vinegar
– A teaspoon of sesame oil
– A couple cloves of garlic, minced
– A thumb-sized piece of ginger, grated
– A pinch of red pepper flakes
– A tablespoon of cornstarch
– A handful of green onions, chopped
Instructions
1. Place the chicken pieces in your slow cooker.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, and sesame oil until well combined.
3. Stir in the minced garlic, grated ginger, and red pepper flakes.
4. Pour the sauce mixture over the chicken in the slow cooker.
5. Gently toss everything together until the chicken is evenly coated.
6. Cover and cook on LOW for 5 hours or HIGH for 3 hours.
7. Tip: Don’t peek during cooking—keeping the lid on maintains the temperature and moisture!
8. In a small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry.
9. Stir the cornstarch slurry into the slow cooker.
10. Tip: Make sure to stir thoroughly to prevent any cornstarch lumps from forming.
11. Cover and cook for an additional 30 minutes on HIGH until the sauce thickens.
12. Tip: For extra crispy texture, you can broil the cooked chicken on a baking sheet for 2-3 minutes before adding back to the sauce.
13. Stir in the chopped green onions just before serving.
Doesn’t this just make your mouth water? The chicken becomes incredibly tender while soaking up all that sweet and spicy sauce. I love serving it over fluffy jasmine rice with some steamed broccoli on the side—it creates the perfect balance of textures and makes me feel like I’m enjoying restaurant-quality food right at home.
Crockpot Chinese BBQ Chicken Wings
Perfect for those busy weeknights when you want something delicious without the fuss, these Crockpot Chinese BBQ Chicken Wings have become my go-to solution. I discovered this recipe during a particularly hectic soccer season when my kids had back-to-back practices, and now it’s our family’s favorite comfort food that practically cooks itself while I tackle other tasks.
Ingredients
- About 2 pounds of chicken wings (I usually grab a couple of packages)
- A good ½ cup of hoisin sauce – that’s the magic ingredient!
- A generous ¼ cup of soy sauce
- A couple of tablespoons of honey for that sweet balance
- A tablespoon of minced garlic (I always keep the jarred kind handy)
- A teaspoon of grated fresh ginger
- A splash of rice vinegar, maybe 2 teaspoons
- A teaspoon of sesame oil for that nutty flavor
- A pinch of red pepper flakes if you like some heat
Instructions
- Pat your chicken wings completely dry with paper towels – this helps the sauce stick better and gives you crispier results.
- Whisk together the hoisin sauce, soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes in a small bowl until everything is well combined.
- Place the dried chicken wings in your slow cooker in a single layer if possible – overcrowding can lead to steaming instead of proper cooking.
- Pour the sauce mixture evenly over the wings, making sure each one gets coated.
- Cover and cook on HIGH for 3 hours or LOW for 5 hours – the wings should be tender but not falling apart when done.
- Carefully transfer the wings to a baking sheet lined with foil using tongs, reserving the sauce in the slow cooker.
- Turn your oven broiler to HIGH and position the rack about 6 inches from the heat element.
- Brush the wings with some of the reserved sauce and broil for 3-4 minutes until they develop those beautiful caramelized edges and dark spots.
- Flip the wings, brush with more sauce, and broil for another 2-3 minutes until nicely charred in spots.
- Transfer the remaining sauce to a small saucepan and simmer for 5 minutes until slightly thickened to use as extra dipping sauce.
Deliciously sticky with that perfect balance of sweet and savory, these wings emerge with meat so tender it practically falls off the bone. The broiling step creates those irresistible caramelized edges that give you that authentic BBQ texture. I love serving these over a bed of jasmine rice to soak up all that amazing sauce, and they’re always the first to disappear at game day gatherings.
Sweet and Sour Crockpot Chicken
You know those days when you want something delicious but don’t want to spend hours in the kitchen? That’s exactly why this sweet and sour crockpot chicken has become my go-to recipe for busy weeknights. Yesterday, after a particularly hectic workday, I came home to the most incredible aroma filling my entire house—proof that good things really do come to those who wait (and let their slow cooker do all the work).
Ingredients
– About 1.5 pounds of boneless, skinless chicken thighs (they stay juicier than breasts!)
– A generous ½ cup of ketchup
– A good splash of rice vinegar (about ¼ cup)
– A couple of tablespoons of soy sauce
– A heaping ¼ cup of brown sugar
– One big bell pepper, any color you like, chopped into chunks
– One small onion, cut into wedges
– A 20-ounce can of pineapple chunks, juice included
– A tablespoon of cornstarch
– A couple of tablespoons of cold water
Instructions
1. Place your chicken thighs in the bottom of your crockpot.
2. In a medium bowl, whisk together the ketchup, rice vinegar, soy sauce, and brown sugar until the sugar dissolves completely.
3. Pour this sweet and sour sauce mixture evenly over the chicken in the crockpot.
4. Scatter the chopped bell pepper and onion wedges around the chicken.
5. Pour the entire can of pineapple chunks with their juice over everything.
6. Cover and cook on LOW for 6 hours or HIGH for 3 hours—the chicken should shred easily with a fork when done.
7. Carefully remove the chicken to a cutting board and use two forks to shred it completely.
8. In a small bowl, mix the cornstarch with cold water until smooth to create a slurry.
9. Stir this cornstarch slurry into the sauce remaining in the crockpot.
10. Return the shredded chicken to the crockpot and stir to coat everything in the thickened sauce.
11. Cook uncovered for an additional 20-30 minutes until the sauce has thickened to your liking.
Every time I make this, I’m amazed by how the chicken becomes so tender it practically melts in your mouth while still holding onto that perfect sweet-tangy balance. The pineapple chunks soften just enough to burst with juice when you bite into them, and I love serving this over fluffy white rice to soak up all that incredible sauce—sometimes I’ll even sprinkle some sesame seeds on top for a little extra crunch.
Five-Spice Crockpot Chinese Chicken Legs
Very rarely do I find a recipe that makes my entire house smell like my favorite Chinese restaurant, but these Five-Spice Crockpot Chinese Chicken Legs do just that—and with minimal effort. I first tried this method on a busy weeknight when my kids had back-to-back activities, and now it’s my go-to when I want something flavorful without hovering over the stove. Honestly, it’s become such a staple that I sometimes double the sauce to use later in stir-fries!
Ingredients
– 6 bone-in, skin-on chicken legs
– 1/2 cup of soy sauce
– 1/4 cup of honey
– 2 tablespoons of rice vinegar
– 1 tablespoon of minced garlic
– 1 teaspoon of Chinese five-spice powder
– A splash of sesame oil
– A couple of sliced green onions for garnish
Instructions
1. Pat the chicken legs completely dry with paper towels to help the skin crisp up later.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, Chinese five-spice powder, and sesame oil until the honey is fully dissolved.
3. Place the chicken legs in the crockpot in a single layer, avoiding overcrowding.
4. Pour the sauce mixture evenly over the chicken legs, making sure each piece is coated.
5. Cover the crockpot and cook on low heat for 6 hours, or until the chicken reaches an internal temperature of 165°F.
6. Carefully transfer the chicken legs to a baking sheet lined with foil, using tongs to avoid breaking the meat.
7. Turn your oven’s broiler to high and position a rack 6 inches from the heat source.
8. Broil the chicken legs for 3–5 minutes, watching closely until the skin is golden and slightly crispy.
9. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
10. Garnish with sliced green onions just before serving.
Remarkably tender, the chicken falls right off the bone with a sticky, savory-sweet glaze that’s packed with warm spice notes. I love shredding any leftovers and tossing them into fried rice the next day, or piling them atop a bowl of steamed jasmine rice with extra green onions for a quick, satisfying meal.
Teriyaki Crockpot Chicken Thighs
Haven’t we all had those days where we want something delicious but don’t want to babysit the stove? That’s exactly why this teriyaki crockpot chicken thighs recipe has become my go-to for busy weeknights—it practically cooks itself while filling the house with the most amazing savory-sweet aroma. I first started making this when my neighbor brought over a similar dish after I had surgery, and now it’s in my regular rotation because it’s just that easy and satisfying.
Ingredients
– About 2 pounds of bone-in, skin-on chicken thighs (trust me, the bone adds so much flavor!)
– A generous ½ cup of soy sauce
– A good ¼ cup of brown sugar that’ll give it that caramelized sweetness
– A couple of minced garlic cloves, because can you ever really have too much garlic?
– About 1 tablespoon of freshly grated ginger
– A splash of rice vinegar, maybe 2 tablespoons
– 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water for that perfect glossy sauce
– A sprinkle of sesame seeds and some chopped green onions for serving
Instructions
1. Pat your chicken thighs completely dry with paper towels—this helps them brown better and prevents steaming.
2. Arrange the chicken thighs in a single layer in your 6-quart slow cooker, skin-side up if they have skin.
3. In a medium bowl, whisk together the soy sauce, brown sugar, minced garlic, grated ginger, and rice vinegar until the sugar dissolves completely.
4. Pour the sauce mixture evenly over the chicken thighs, making sure each piece gets coated.
5. Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours—the chicken should be fall-off-the-bone tender when done.
6. Carefully transfer the chicken thighs to a serving platter using tongs, being gentle so they don’t fall apart.
7. Pour the remaining sauce from the slow cooker into a small saucepan and bring it to a simmer over medium heat.
8. Whisk the cornstarch and cold water mixture into the simmering sauce and cook for 2-3 minutes until thickened and glossy.
9. Spoon the thickened teriyaki sauce over the chicken thighs.
10. Garnish with sesame seeds and chopped green onions before serving.
During those last few minutes of simmering the sauce, the texture transforms into this gorgeous, sticky glaze that clings perfectly to the tender chicken. The flavor balance between the salty soy sauce and sweet brown sugar creates this incredible umami richness that makes the house smell absolutely incredible. I love serving this over fluffy white rice with some steamed broccoli on the side—the sauce soaks into everything beautifully, making each bite better than the last.
Chinese Lemon Crockpot Chicken
Zesty and wonderfully simple, this Chinese Lemon Crockpot Chicken has become my go-to weeknight lifesaver—it’s the kind of meal that fills the house with the most incredible citrusy aroma while I tackle the day’s chaos. I first stumbled upon this recipe during a busy holiday season, and now it’s a staple that even my picky eaters devour without a fuss. Honestly, if my crockpot could talk, it would probably beg for a break from this dish!
Ingredients
– About 2 pounds of boneless, skinless chicken thighs
– A heaping 1/4 cup of soy sauce
– A generous 1/4 cup of honey
– The juice and zest from 2 large lemons
– A couple of minced garlic cloves
– A splash of rice vinegar (around 1 tablespoon)
– A pinch of red pepper flakes for a subtle kick
– 1 tablespoon of cornstarch mixed with 2 tablespoons of water (for that glossy finish)
Instructions
1. Place the 2 pounds of boneless, skinless chicken thighs into your crockpot in a single layer.
2. In a medium bowl, whisk together the 1/4 cup of soy sauce, 1/4 cup of honey, juice and zest from 2 large lemons, minced garlic cloves, 1 tablespoon of rice vinegar, and a pinch of red pepper flakes until well combined.
3. Pour the sauce mixture evenly over the chicken thighs in the crockpot, ensuring all pieces are coated.
4. Cover the crockpot and cook on low heat for 6 hours, or until the chicken is tender and easily shreds with a fork.
5. Carefully remove the chicken from the crockpot and transfer it to a cutting board, then use two forks to shred it completely.
6. In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water until smooth to create a slurry.
7. Stir the cornstarch slurry into the sauce remaining in the crockpot, then return the shredded chicken to the crockpot and mix everything together.
8. Cover and cook on high for an additional 20–30 minutes, until the sauce has thickened to a glaze-like consistency.
9. Tip: For extra flavor, let the chicken marinate in the sauce for 30 minutes before cooking—it makes all the difference!
10. Tip: If you prefer a thicker sauce, add another teaspoon of cornstarch to the slurry, but avoid over-thickening to keep it silky.
11. Tip: Serve immediately over rice to soak up every bit of the tangy glaze, or it can dry out if left sitting too long.
Yielding tender, pull-apart chicken, this dish boasts a perfect balance of sweet honey and zesty lemon that clings to every bite. I love piling it onto fluffy jasmine rice with a side of steamed broccoli for a complete meal, or stuffing it into warm tortillas for a fun, Asian-inspired twist the kids adore.
Slow Cooker Orange Chicken
Very few things beat coming home to a house that smells like takeout but knowing you made it yourself—this slow cooker orange chicken has saved my sanity on more than one busy weeknight when I just couldn’t face another complicated dinner.
Ingredients
– About 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
– A good splash of soy sauce (around ¼ cup)
– A couple of tablespoons of honey
– The juice and zest from one large orange
– A couple of minced garlic cloves
– A thumb-sized piece of fresh ginger, grated
– A tablespoon of rice vinegar
– A teaspoon of sesame oil
– A tablespoon of cornstarch mixed with 2 tablespoons of cold water
– A sprinkle of sliced green onions and sesame seeds for topping
Instructions
1. Place the chicken pieces evenly in the bottom of your slow cooker.
2. In a medium bowl, whisk together the soy sauce, honey, orange juice, orange zest, minced garlic, grated ginger, rice vinegar, and sesame oil until well combined.
3. Pour the sauce mixture over the chicken in the slow cooker, making sure all pieces are coated.
4. Cover and cook on LOW for 4 hours or on HIGH for 2 hours, until the chicken is tender and cooked through. (Tip: Avoid lifting the lid during cooking to maintain consistent temperature.)
5. In a small bowl, stir the cornstarch with cold water until smooth to create a slurry.
6. Stir the cornstarch slurry into the slow cooker sauce until fully incorporated. (Tip: Mixing cornstarch with cold water first prevents lumps in your sauce.)
7. Cover and cook for an additional 20-30 minutes on HIGH, until the sauce has thickened noticeably.
8. Taste the sauce and adjust seasoning if needed—it should be perfectly balanced between sweet and tangy. (Tip: If you prefer thicker sauce, let it cook uncovered for the last 10 minutes.)
9. Serve the orange chicken hot, garnished with sliced green onions and sesame seeds. So incredibly tender, the chicken practically falls apart while the glossy sauce clings beautifully to every piece. Seriously, spoon it over fluffy rice or crisp steamed broccoli—the sweet-tangy orange flavor makes even simple sides feel special.
Kung Pao Crockpot Chicken
Bust out your slow cooker, friends, because I’m about to share my go-to weeknight lifesaver—Kung Pao Crockpot Chicken. Between juggling work deadlines and my kids’ soccer schedules, this dish has saved dinner more times than I can count, filling the house with the most incredible savory-sweet aroma that makes everyone gather in the kitchen way before it’s ready. It’s the kind of meal that feels like a cozy hug, with just the right kick to wake up your taste buds without sending anyone running for a glass of milk.
Ingredients
– A couple of boneless, skinless chicken breasts (about 1.5 pounds)
– A generous half cup of low-sodium soy sauce
– A big splash of rice vinegar (around ¼ cup)
– A good glug of honey (about 3 tablespoons)
– 2 tablespoons of sesame oil
– 3 cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– 1 teaspoon of red pepper flakes (or more if you’re feeling brave!)
– A handful of roasted peanuts (about ½ cup)
– 3 green onions, sliced
– 1 red bell pepper, chopped into bite-sized pieces
Instructions
1. Place the chicken breasts in the bottom of your crockpot.
2. In a medium bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, and red pepper flakes until well combined.
3. Pour the sauce mixture evenly over the chicken in the crockpot.
4. Add the chopped red bell pepper to the crockpot, scattering it around the chicken.
5. Cover the crockpot and cook on low for 5–6 hours or on high for 3–4 hours, until the chicken shreds easily with a fork.
6. Carefully remove the chicken from the crockpot and shred it using two forks.
7. Return the shredded chicken to the crockpot and stir to coat it in the sauce.
8. Stir in the roasted peanuts and sliced green onions.
9. Cover and cook for an additional 15–20 minutes on high to let the flavors meld.
10. Serve the Kung Pao chicken hot over steamed rice or noodles.
Tip: For extra flavor, toast the peanuts in a dry skillet for a few minutes before adding—it really makes them pop! Another trick: If your sauce seems too thin after cooking, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 15 minutes to thicken it up. And don’t skip the fresh ginger—it adds a bright, zesty note that balances the sweetness perfectly.
This dish comes out with tender, juicy chicken that soaks up all the savory, slightly spicy sauce, while the peanuts add a satisfying crunch in every bite. Try serving it over fluffy jasmine rice to soak up every last drop of that glossy sauce, or pile it into lettuce cups for a fun, hands-off meal that’s always a hit at our table.
Black Bean Crockpot Chicken Stir-Fry
Having a crazy-busy week but still craving something delicious and healthy? Honestly, this Black Bean Crockpot Chicken Stir-Fry has become my go-to lifesaver when I’m juggling work deadlines and family stuff—it practically cooks itself while I tackle my to-do list.
Ingredients
- About 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces
- A 15-ounce can of black beans, rinsed and drained
- One big red bell pepper, sliced thin
- A couple of cloves of garlic, minced
- A good splash of low-sodium soy sauce (around 3 tablespoons)
- A tablespoon of olive oil
- A teaspoon of ground cumin
- Half a teaspoon of smoked paprika
- A pinch of red pepper flakes if you like a little kick
Instructions
- Drizzle 1 tablespoon of olive oil into the bottom of your crockpot to prevent sticking.
- Add 1.5 pounds of bite-sized chicken pieces to the crockpot in a single layer.
- Sprinkle 1 teaspoon of ground cumin and 1/2 teaspoon of smoked paprika evenly over the chicken.
- Pour 3 tablespoons of low-sodium soy sauce over the seasoned chicken.
- Add the minced garlic from a couple of cloves and the sliced red bell pepper.
- Gently stir everything to coat the chicken and vegetables with the spices and sauce.
- Cover and cook on HIGH for 3 hours or LOW for 5 hours, until the chicken is fully cooked and reaches 165°F internally.
- Stir in the rinsed and drained 15-ounce can of black beans during the last 30 minutes of cooking to keep them firm.
- If using, add a pinch of red pepper flakes and stir once more before serving.
Just pulled this from the crockpot, and the chicken is so tender it practically falls apart, while the black beans add a creamy contrast to the crisp-tender peppers. I love serving it over quinoa for a complete meal, or stuffing it into warm tortillas for a quick wrap—it’s seriously versatile and always satisfies everyone at my table.
Crockpot Soy-Ginger Chicken Drumsticks
Busy weeknights call for recipes that practically cook themselves, and these soy-ginger chicken drumsticks have become my go-to solution. I first threw this together when my kids had back-to-back soccer practices, and now it’s in our regular rotation because it fills the house with the most incredible aroma while requiring almost zero effort from me.
Ingredients
– About 3 pounds of chicken drumsticks (around 8-10 pieces)
– 1/2 cup of soy sauce (I use low-sodium)
– 1/4 cup of honey
– 2 tablespoons of rice vinegar
– A big knob of fresh ginger (about 2 inches), peeled and grated
– 4 garlic cloves, minced
– 1 tablespoon of sesame oil
– 2 teaspoons of cornstarch
– 2 tablespoons of cold water
– 1 tablespoon of sesame seeds for sprinkling
– A couple of sliced green onions for garnish
Instructions
1. Place your chicken drumsticks in a 6-quart crockpot in a single layer.
2. In a medium bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined.
3. Pour the sauce mixture evenly over the chicken drumsticks in the crockpot.
4. Cover the crockpot with the lid and cook on LOW heat for 6 hours or on HIGH heat for 3 hours.
5. Tip: Don’t peek during cooking—keeping the lid on ensures the chicken stays tender and moist.
6. Carefully remove the cooked chicken drumsticks from the crockpot using tongs and transfer them to a serving platter.
7. In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry.
8. Pour the cooking liquid from the crockpot into a small saucepan and bring it to a simmer over medium heat.
9. Tip: Skim off any excess fat from the surface of the liquid for a cleaner sauce.
10. Slowly whisk the cornstarch slurry into the simmering sauce and cook for 2-3 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
11. Tip: If you prefer a thicker sauce, let it simmer for an additional minute or two.
12. Pour the thickened sauce over the chicken drumsticks on the serving platter.
13. Sprinkle the drumsticks with sesame seeds and sliced green onions.
Really, the magic happens in that slow simmer—the chicken becomes so tender it practically falls off the bone, while the soy-ginger sauce caramelizes into a sticky, savory-sweet glaze that’s downright addictive. I love serving these over a bed of fluffy jasmine rice to soak up every last drop of sauce, or shredding the meat for killer lettuce wraps the next day.
Slow Cooker Cashew Chicken
Finally, after a long day at work, I can come home to dinner that’s basically made itself—this Slow Cooker Cashew Chicken is my go-to lifesaver. It’s the kind of meal that fills the house with the most amazing savory-sweet aroma, and my family always knows what’s for dinner as soon as they walk in. I love how it turns a hectic evening into something cozy and effortless.
Ingredients
– About 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
– A good splash of soy sauce (around 1/4 cup)
– A couple of tablespoons of hoisin sauce
– A generous drizzle of honey (about 2 tablespoons)
– A minced garlic clove or two
– A teaspoon of grated fresh ginger
– A pinch of red pepper flakes for a little kick
– A cup of raw cashews
– A sliced green onion or two for garnish
Instructions
1. Place the chicken pieces into your slow cooker in a single layer.
2. In a small bowl, whisk together the soy sauce, hoisin sauce, honey, minced garlic, grated ginger, and red pepper flakes until smooth.
3. Pour the sauce evenly over the chicken in the slow cooker.
4. Cover the slow cooker with the lid and cook on Low for 5 hours or on High for 2.5 hours, until the chicken is tender and easily shreds with a fork.
5. Tip: If you’re short on time, the High setting works great, but Low gives the flavors more time to meld.
6. About 10 minutes before serving, stir in the raw cashews.
7. Tip: Adding the cashews late keeps them crunchy instead of soggy.
8. Let the dish sit for those 10 minutes with the lid off to thicken the sauce slightly.
9. Tip: For a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.
10. Garnish with sliced green onions just before serving.
Oh, the chicken turns out so tender it practically falls apart, and the cashews add this wonderful crunch against the sticky, savory-sweet sauce. I love serving it over a bed of fluffy jasmine rice to soak up all that goodness, or sometimes I’ll wrap it in lettuce cups for a lighter, hands-on meal that’s always a hit.
Crockpot Chinese Garlic Chicken
Kind of like that friend who always has your back, my trusty crockpot has saved me from countless chaotic weeknights. I first discovered this Chinese garlic chicken recipe during a particularly hectic holiday season when I needed something hands-off but packed with flavor, and it’s been in my regular rotation ever since.
Ingredients
– About 2 pounds of boneless, skinless chicken thighs
– A generous half cup of soy sauce
– A quarter cup of honey
– A big splash of rice vinegar (around 2 tablespoons)
– 6-8 garlic cloves, minced
– A tablespoon of freshly grated ginger
– A couple of tablespoons of cornstarch
– 2 tablespoons of water
– A handful of sliced green onions for garnish
– A tablespoon of sesame oil
Instructions
1. Place 2 pounds of boneless, skinless chicken thighs in your crockpot.
2. In a small bowl, whisk together a generous half cup of soy sauce, a quarter cup of honey, a big splash of rice vinegar, 6-8 minced garlic cloves, and a tablespoon of freshly grated ginger until well combined.
3. Pour the sauce mixture evenly over the chicken thighs in the crockpot.
4. Cover the crockpot and cook on low heat for 6 hours or on high heat for 3 hours until the chicken is tender and easily shreds with a fork.
5. Carefully remove the chicken from the crockpot using tongs and transfer it to a cutting board or bowl.
6. In a small separate bowl, create a slurry by whisking a couple of tablespoons of cornstarch with 2 tablespoons of water until smooth with no lumps.
7. Pour the cornstarch slurry into the remaining sauce in the crockpot and whisk to combine thoroughly.
8. Return the shredded chicken to the crockpot and stir to coat it evenly with the thickened sauce.
9. Cook for an additional 15-20 minutes on high until the sauce has thickened to a glossy, coating consistency.
10. Drizzle a tablespoon of sesame oil over the chicken and stir to incorporate.
11. Garnish with a handful of sliced green onions before serving.
You’ll notice the chicken becomes incredibly tender and almost melts in your mouth while soaking up all that garlicky goodness. The sauce thickens into this beautiful glossy coating that clings perfectly to every shred of chicken – I love serving it over jasmine rice to catch every last drop, or stuffing it into warm tortillas for an unexpected fusion twist that my kids absolutely devour.
Mongolian Crockpot Chicken
Keeping my slow cooker busy is my secret to delicious weeknight dinners, and this Mongolian Crockpot Chicken has become our family’s newest obsession—it’s the perfect balance of sweet and savory that makes everyone ask for seconds. I first tried this recipe when my neighbor brought over a sample, and now it’s in our regular rotation because it’s so hands-off and flavorful.
Ingredients
– About 2 pounds of boneless, skinless chicken thighs
– A generous ½ cup of soy sauce
– A good ¼ cup of packed brown sugar
– 3 tablespoons of hoisin sauce
– A couple of tablespoons of minced fresh garlic
– About 1 tablespoon of freshly grated ginger
– A couple of teaspoons of sesame oil
– A tablespoon of cornstarch
– 2 tablespoons of cold water
– A handful of sliced green onions for garnish
Instructions
1. Place 2 pounds of boneless, skinless chicken thighs in your slow cooker.
2. In a medium bowl, whisk together ½ cup soy sauce, ¼ cup packed brown sugar, 3 tablespoons hoisin sauce, 2 tablespoons minced garlic, 1 tablespoon grated ginger, and 2 teaspoons sesame oil until the brown sugar dissolves completely.
3. Pour the sauce mixture evenly over the chicken thighs in the slow cooker.
4. Cover the slow cooker and cook on LOW heat for 6 hours or on HIGH heat for 3 hours—the chicken should be fork-tender and easily shred with a fork.
5. Carefully remove the chicken from the slow cooker using tongs and transfer it to a cutting board.
6. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth to create a slurry.
7. Whisk the cornstarch slurry into the sauce remaining in the slow cooker until fully incorporated.
8. Cover the slow cooker again and cook the sauce on HIGH heat for 15-20 minutes until it thickens to a glaze consistency that coats the back of a spoon.
9. While the sauce thickens, use two forks to shred the chicken into bite-sized pieces.
10. Return the shredded chicken to the slow cooker and stir to coat it evenly with the thickened sauce.
Our favorite way to serve this is over fluffy white rice where the sticky sauce soaks into every grain. The chicken becomes incredibly tender and almost melts in your mouth, while the sauce has this wonderful glossy texture that clings perfectly to each piece.
Slow Cooker Hoisin Chicken
There’s something magical about coming home to a house that smells like dinner has been cooking itself all day. This slow cooker hoisin chicken has become my go-to on busy weeknights when I want something flavorful without the fuss. Trust me, your future self will thank you for prepping this in the morning!
Ingredients
– About 2 pounds of chicken thighs (bone-in adds more flavor!)
– A generous ½ cup of hoisin sauce
– A couple of tablespoons of soy sauce
– A good splash of rice vinegar
– 2 cloves of garlic, minced
– A thumb-sized piece of fresh ginger, grated
– A tablespoon of sesame oil
– A pinch of red pepper flakes for some heat
Instructions
1. Pat your chicken thighs completely dry with paper towels—this helps them brown better and prevents steaming.
2. Place the chicken thighs in your slow cooker in a single layer, skin-side up if they have skin.
3. In a small bowl, whisk together the hoisin sauce, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes until smooth.
4. Pour the sauce mixture evenly over the chicken thighs, making sure each piece gets coated.
5. Cover the slow cooker and cook on LOW for 6 hours or HIGH for 3 hours—I prefer LOW for more tender meat.
6. After cooking, use tongs to carefully remove the chicken from the slow cooker and place it on a serving platter.
7. Skim any excess fat from the sauce in the slow cooker using a spoon or fat separator.
8. If you want a thicker sauce, transfer the sauce to a saucepan and simmer for 5-7 minutes until it coats the back of a spoon.
9. Pour the finished sauce over the chicken before serving.
Rich, sticky, and falling-off-the-bone tender, this chicken develops an incredible depth of flavor from the long, slow cooking. The hoisin creates this beautiful caramelized glaze that’s both sweet and savory—perfect over steamed rice or stuffed into warm tortillas for an Asian-inspired twist on taco night.
Crockpot Sesame Chicken with Broccoli
Busy weeknights call for meals that practically cook themselves, and this Crockpot sesame chicken with broccoli has become my go-to lifesaver. Between work deadlines and kid activities, I love coming home to this fragrant, ready-to-eat dinner that fills my kitchen with the most incredible savory-sweet aroma.
Ingredients
- About 1.5 pounds of chicken thighs, cut into bite-sized pieces
- A generous 1/2 cup of soy sauce
- A good glug (about 1/4 cup) of honey
- A couple tablespoons of ketchup for that tangy base
- A big spoonful (2 tablespoons) of minced garlic
- A teaspoon of grated fresh ginger
- A tablespoon of sesame oil for that nutty flavor
- A tablespoon of cornstarch mixed with 2 tablespoons of cold water
- A big head of broccoli, cut into florets
- A generous sprinkle of sesame seeds for topping
- Cooked rice for serving
Instructions
- Place your chopped chicken thighs in the bottom of your Crockpot.
- Whisk together the soy sauce, honey, ketchup, minced garlic, and grated ginger in a small bowl until well combined.
- Pour the sauce mixture over the chicken in the Crockpot, making sure all pieces are coated.
- Cover and cook on LOW for 5 hours or on HIGH for 2.5 hours—the chicken should be tender and easily shred with a fork.
- Tip: If you’re short on time, the high setting works perfectly, but low and slow gives the chicken incredible melt-in-your-mouth texture.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth to create your slurry.
- Stir the cornstarch slurry into the Crockpot sauce until fully incorporated.
- Add the broccoli florets directly into the Crockpot, nestling them into the sauce.
- Cover and cook for an additional 30-45 minutes on HIGH until the broccoli is tender but still bright green.
- Tip: Don’t overcook the broccoli—you want that slight crunch to contrast with the tender chicken.
- Drizzle in the sesame oil and give everything one final gentle stir.
- Tip: Adding the sesame oil at the end preserves its delicate nutty flavor that can cook out if added too early.
- Sprinkle generously with sesame seeds right before serving.
- Serve immediately over hot cooked rice.
Zesty ginger and garlic balance beautifully with the sweet honey glaze, while the broccoli stays perfectly crisp-tender against the fall-apart chicken. This dish shines when you let the saucy chicken mingle with fluffy rice, creating the most comforting bite that makes everyone at my table ask for seconds.
Chinese Takeout-Style Crockpot Chicken
Finally, after years of trying to recreate that perfect Chinese takeout flavor at home, I stumbled upon this crockpot method that’s become my weekly go-to. My family now requests this more than actual takeout, and the best part is how it fills the house with that incredible aroma all afternoon while I barely lift a finger.
Ingredients
– 2 pounds of boneless, skinless chicken thighs (trust me, thighs work better here)
– 1/2 cup of soy sauce (I use the regular kind, not low-sodium)
– 1/4 cup of honey for that perfect sweet glaze
– 3 cloves of garlic, minced (or about a tablespoon from the jar when I’m feeling lazy)
– 1 tablespoon of freshly grated ginger (the secret flavor booster)
– 1 tablespoon of sesame oil for that authentic finish
– 2 tablespoons of cornstarch to thicken everything up
– 1/4 cup of cold water for the slurry
– A big handful of chopped green onions for serving
Instructions
1. Place your chicken thighs in the crockpot in a single layer.
2. In a small bowl, whisk together the soy sauce, honey, minced garlic, and grated ginger until well combined.
3. Pour the sauce mixture evenly over the chicken thighs in the crockpot.
4. Cover and cook on LOW for 6 hours or HIGH for 3 hours – the chicken should shred easily with a fork when done.
5. Tip: Don’t peek during cooking! Every time you lift the lid, you lose valuable heat and extend cooking time.
6. Carefully remove the chicken from the crockpot using tongs and place it on a cutting board.
7. Use two forks to shred all the chicken completely.
8. In a small bowl, make a slurry by whisking the cornstarch with cold water until smooth and lump-free.
9. Tip: Always use cold water for cornstarch slurries – hot water makes it clump instantly.
10. Pour the cornstarch slurry into the sauce remaining in the crockpot and whisk to combine.
11. Return the shredded chicken to the crockpot and stir to coat with the thickened sauce.
12. Cook for another 15-20 minutes on HIGH until the sauce has thickened nicely around the chicken.
13. Tip: For extra flavor, stir in the sesame oil right at the end rather than cooking it the whole time.
14. Stir in the sesame oil until well incorporated.
15. Serve immediately, topped with chopped green onions.
Unbelievably tender chicken practically melts in your mouth, coated in that sticky-sweet sauce with just the right salty kick from the soy. The sesame oil adds that authentic takeout finish that makes this taste like it came straight from your favorite Chinese restaurant. I love serving this over fluffy white rice with some steamed broccoli on the side – it soaks up every last drop of that amazing sauce.
Summary
Outstanding! These 18 spicy crockpot Chinese chicken recipes bring authentic flavors to your kitchen with minimal effort. Whether you crave sweet heat or fiery intensity, there’s a dish to satisfy every craving. Try these recipes, share your favorites in the comments below, and don’t forget to pin this article on Pinterest to save these delicious ideas for your next meal!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
