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A slow cooked Crockpot Chinese dish with chicken and vegetables.

Proven way to grow 10 Crockpot Chinese

This recipe provides a simple and effective method for growing 10 Crockpot Chinese dishes, perfect for a flavorful meal with minimal effort.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 10 dishes
Calories 450 kcal

Equipment

  • Crockpot
  • Mixing bowls
  • Whisk
  • Forks

Ingredients
  

Main Ingredients

  • 2 lbs boneless, skinless chicken thighs
  • 1/2 cup soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tbsp honey
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp cornstarch
  • 2 tbsp water

For Serving (Optional)

  • cooked rice
  • steamed broccoli
  • sesame seeds
  • green onions, sliced

For 10 Crockpot Chinese

  • 20 lbs boneless, skinless chicken thighs
  • 5 cups soy sauce
  • 2.5 cups hoisin sauce
  • 20 tbsp ricewine vinegar
  • 10 tbsp sesame oil
  • 20 tbsp honey
  • 30 cloves garlic, minced
  • 10 tbsp fresh ginger, grated
  • 10 tbsp cornstarch
  • 20 tbsp water
  • cooked rice for 10 servings
  • steamed broccoli for 10 servings
  • sesame seeds for 10 servings
  • green onions, sliced for 10 servings

Instructions
 

Preparation

  • Firstly, combine soy sauce, hoisin sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger in a bowl to make the sauce.
  • Secondly, place chicken thighs in the crockpot and pour the prepared sauce over them, ensuring they are evenly coated.
  • Thirdly, cook on low for 3-4 hours, or until chicken is tender and cooked through.

Thickening the Sauce

  • Firstly, in a small bowl, whisk together cornstarch and water to create a slurry.
  • Secondly, stir the cornstarch slurry into the crockpot with the chicken.
  • Thirdly, continue to cook on low for another 15-30 minutes, or until the sauce has thickened to your desired consistency.

Serving

  • Firstly, shred chicken in the crockpot using two forks.
  • Secondly, serve the shredded chicken and sauce over cooked rice and steamed broccoli.
  • Thirdly, garnish with sesame seeds and sliced green onions, if desired.

Notes

For spicier chicken, add a pinch of red pepper flakes to the sauce. This recipe is easily adaptable to your favorite Chinese-inspired vegetables, such as bell peppers or snap peas. Store leftovers in an airtight container for up to 3-4 days.