Best Crock Pot Asian Chicken Recipes

ASIAN GARLIC BLACK BEAN CHICKEN (CROCK POT/SLOW COOKER)

Asian Garlic Black Bean Chicken (Crock Pot/Slow Cooker) image

This recipe can also be made on the stove top using boneless skinless chicken thighs. Very easy and delicious. I recommend using low-sodium broth and soy sauce. Adapted from Canadian Living Comfort Cooking.

Provided by Cookin-jo

Categories Chicken Thigh & Leg

Time 5h10m

Yield 8 chicken thighs, 4 serving(s)

Number Of Ingredients 10

Ingredients

8 chicken thighs
2 teaspoons vegetable oil
1 onion, sliced
2 garlic cloves, minced
3/4 cup reduced-sodium chicken broth
3 tablespoons black bean garlic sauce
1 tablespoon reduced sodium soy sauce
1/2 sweet red pepper, sliced
1 tablespoon cornstarch
2 tablespoons cilantro, chopped (optional)

Steps:

Heat oil in a large skillet.
Brown chicken thighs and remove to crock pot.
Add onion and garlic to crock.
Whisk together chicken broth, black bean sauce and soy sauce; pour over the chicken.
Cover and cook on low for 4-5 hours.
Whisk together cornstarch and a small amount of water and pour over chicken.
Add red pepper slices, stir, cover, and cook another 30 minutes.
Garnish with cilantro.

CROCK POT ASIAN GARLIC CHICKEN WINGS BY NOR

Crock Pot Asian Garlic Chicken Wings by Nor image

I make a lot of different style wings. I created this recipe because we love Chinese Garlic Chicken. The wings were a big hit in my home. I'm sure they will be a hit at your next party, or game day too. This recipe would also work well as a marinade for grilled chicken. Enjoy!

Provided by Nor Mac

Categories Poultry Appetizers

Time 2h15m

Number Of Ingredients 14

Ingredients

4 - 5 lb chicken wings
1 c lower sodium soy sauce
NOTE: YOU CAN USE REGULAR SOY SAUCE AND TERIYAKI. I PREFER LOW SODIUM FOR WINGS.
1/4 c hoisin sauce
1/4 c cider vinegar
1/4 c lower sodium teriyaki sauce
1/4 c honey
1/4 c tomato ketchup regular or gluten free
1/2 c brown sugar
7 clove grated or minced garlic
3 Tbsp minced onion or 4 chopped green onions including bulb.
1/2 tsp 5 spice powder
1/4- 1/2 tsp white or black pepper
NOTE: MARINATED GRILLED CHICKEN. PLACE INGREDIENTS IN A BOWL. MIX TO COMBINE. ADD BONELESS CHICKEN BREAST OR BONELESS THIGHS. MARINATE A FEW HOURS BEFORE GRILLING.

Steps:

1. Place all of the ingredients eccept chicken in a large bowl. Mix well and set aside in fridge.
2. Prepare chicken. You can cut the tips of the wings off. After you cut tips off. Cut the wings in half at the joint if you wish. I chose not to do it for this time. Cutting them makes them go further for a party.
3. Heat oven to broil on high heat. Foil line a large baking pan. Place wings on pan and place under broiler. Broil until browned. Flip and broil other side until brown. It will take about 20 minutes or so.
4. Remove wings from baking pan. Place the wings in the crock pot.
5. Pour the sauce over the wings and toss to combine well.
6. Cover and cook on high for 2 hours or cook on low for 4 hours. Uncover once in a while and toss Wings through sauce. I usually do this every half hour.
7. Transfer Wings to a foil lined baking pan. Pour some of the sauce over the wings. Place back under broiler until sauce is sticks and golden.
8. Discard remaining sauce. You can place the wings in the crockpot to keep warm uncovered on low. Serve and enjoy.

CROCK POT ASIAN CHICKEN THIGHS

Crock Pot Asian Chicken Thighs image

This is a sweet, rich dish that is delicious over rice. It is very popular in my online mother's group ... You can chop and change the veggies if you like.

Provided by Gingernut

Categories Stew

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 orange, juice of
1/2 orange, zest of
6 boneless skinless chicken thighs
2 cups frozen whole kernel corn
1 red bell pepper, seeded, de-ribbed and cut into strips
2 carrots, sliced
1 cup hoisin sauce (or a combination of hoisin and barbecue sauce) or 1 cup spicy barbecue sauce (or a combination of hoisin and barbecue sauce)
1 teaspoon fresh gingerroot, grated (or more if you're a ginger fan)
6 green onions, chopped
1 cup cashew nuts

Steps:

Place all ingredients, except green onions and cashews, in a crock pot.
Cover and cook on low for 7 to 8 hours, or 4 hours on high.
Remove chicken to a serving platter and top with green onions and cashews.

(CROCK-POT) SKINNY ASIAN STYLE CHICKEN AND VEGETABLES

(Crock-Pot) Skinny Asian Style Chicken and Vegetables image

This dish is simple to make and delicious beyond words! The sauce is especially great. In addition, this one dish wonder is loaded with chicken chunks, veggies and tons of broccoli slaw. No noodles necessary! Each serving has just 200 calories, 1 gram of fat and 5 Weight Watchers POINTS PLUS.

Provided by ksglenda

Categories Poultry

Time 4h15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 lbs boneless skinless chicken breasts
3 tablespoons honey
3 tablespoons reduced sodium soy sauce
3 tablespoons ketchup
3 tablespoons hoisin sauce, see shopping tips
2 teaspoons ginger, see shopping tips (from a jar)
2 teaspoons fresh garlic, minced
1 cup onion, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
1/4 teaspoon crushed red pepper flakes
1 (12 ounce) bag broccoli slaw mix

Steps:

. In a medium bowl, stir together honey, soy sauce, ketchup, hoisin sauce, ginger, garlic, onions, celery, red bell peppers and red pepper flakes. Place chicken breasts in the bottom of the crock-pot and pour the sauce all over the top. Cover and cook on low setting for about 4-4 ½ hours and 2-2 ½ hours on high setting until the chicken is cooked through and tender. *Note: Cook times vary depending on your crock-pot. This recipe only took 2 hours on high heat in my crock pot to be fully cook. Make sure to check for doneness and be prepared to cook longer, if necessary!
2. Once done cooking, remove the chicken to a plate and cut into bite size pieces. Add chicken back to sauce in crock-pot.
3. Cook broccoli slaw in microwave. Start by piercing the bag of slaw with a knife and place it in the microwave for 3-4 minutes until broccoli slaw is soft and cooked. Add to crock-pot and mix well to combine with chicken and sauce.
4. For each serving: Spoon 1½ cups into each bowl and pour more of the sauce on top.

Nutrition Facts : Calories 215.8, Fat 3.4, SaturatedFat 0.7, Cholesterol 72.9, Sodium 628, Carbohydrate 20.1, Fiber 1.7, Sugar 15.2, Protein 25.8

CROCK POT ASIAN CHICKEN

Crock Pot Asian Chicken image

I threw it all together in a crock pot and waited to see what comes out. I had hoped for a nice glaze but what I got was sauce. The taste was great and the house was filled with a wonderful aroma that made everyone hungry, but was a bit unhappy that it because a sauce instead of a glaze on the chicken. It was hard waiting until...

Provided by Stormy Stewart

Categories Chicken

Time 8h5m

Number Of Ingredients 11

Ingredients

6 pieces of chicken - three thighs and three breasts.
1 Tbsp oil
1/2 medium onion, chopped
3 Tbsp brown sugar
1 tsp adobo powder
1/2 c soy sauce
3/4 c chicken broth
1/4 tsp red chili powder
1/2 tsp black pepper
3 tsp garlic minced from a jar
1/2 c jam, any flavor (i used my own honey pear apple jam)

Steps:

1. mix everything together and cook on low 8 hours or high for four.
2. save the resulting leftover sauce and any leftover chicken to make a noodle dish the next day
3. Noodle dish In a baking dish add the shredded leftover chicken, the sauce from the day before and enough noodles to mix with the leftover sauce to make a noodle dish. I used a cup and a little over of noodles. Put all together with the uncooked noodles and bake 45 minutes covered with foil until noodles are done in a preheated 350 degree oven.