Best Spicy Chinese Chicken Slow Cooker Recipes

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

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.