Slow Cooker Asian Style Chicken

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A versatile slow-cooker dish made from chicken breast, sweet chilli sauce, soy sauce, brown sugar, 5 spice, garlic, ginger and chicken stock. This dish makes at least 12 servings meaning you can freeze some for another day!

Shredded chicken in a slow cooker with brown sauce, garnished with fresh cilantro leaves.

This Slow Cooker Asian-Style Shredded Chicken is such an easy, versatile recipe to have on hand. The chicken cooks low and slow in a delicious sweet and savoury sauce, then gets shredded and tossed back through all those lovely flavours. I've included three easy ways to serve it - rice bowls, roti wraps and a spring roll noodle salad - so you can mix things up throughout the week. It's also great for meal prep and freezes really well. For another vesatile slow cooker chicken dinner, have a look at our Slow Cooker chicken Ragu.

Ingredient notes:

A tray of raw chicken breast fillets sits on a wooden surface beside jars and bottles of cornflour, sweet chili sauce, soy sauce, brown sugar, ginger, garlic, and a stock cube.

Chicken: I've used chicken breast in this recipe. They are affordable, always available and shred well in the slow cooker. You can of course use chicken thighs if you prefer.
Soy Sauce: I like to use salt reduced soy sauce in this recipe. You can also swap it out for gluten free soy sauce if you need.
Garlic and ginger: Fresh or jarred, either can be used in this recipe.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

To the base of a slow cooker, add the sweet chilli sauce, soy sauce, brown sugar, cornflour, five spice, garlic and ginger.

A mix of brown sauce, garlic paste, white flour, and spices in a slow cooker, ready to be combined for cooking.

A mixture of brown liquid, seasonings, and white powder in a slow cooker, ready to be combined for cooking.

Dissolve the stock cube in the boiling water, then pour into the slow cooker. Stir everything together until combined.

A close-up of a dark brown liquid mixture with small bubbles and specks, contained in a black rectangular pan or slow cooker.

Raw chicken breast strips marinating in a brown liquid with visible seasonings, placed inside a slow cooker or similar container.

Cut the chicken breasts into thirds lengthways, then add to the slow cooker. Turn the chicken to coat well in the sauce.

Shredded meat in brown sauce cooking in a slow cooker.

Shredded chicken in a brown sauce is cooking in a black slow cooker, with steam rising from the food.

Cook on high for 3 hours or low for 6-7 hours. Once cooked, shred the chicken using two forks and stir through the sauce before serving.

Shredded chicken in sauce garnished with fresh cilantro leaves in a slow cooker.

Recipe FAQs:

Can I cook this chicken on low instead of high?

Yes. Cook the chicken on high for around 3 hours or low for 6-7 hours, until the chicken is cooked through and easy to shred.

Why do I need to cut the chicken breasts into thirds?

Cutting the chicken into smaller pieces helps it cook more evenly and allows more of the sauce to coat the chicken as it cooks.

Can I use frozen chicken in the slow cooker?

For food safety, it's best to use thawed chicken in the slow cooker. Thaw the chicken completely in the fridge before adding it to the recipe.

Serving Suggestions:

Rice Bowls: Divide cooked rice between serving bowls. Top with the shredded chicken and sprinkle over some sesame seeds. Add cooked edamame beans, shredded carrot and diced cucumber. Drizzle over Kewpie mayonnaise and finish with some sliced spring onion.

A rice bowl topped with shredded chicken, edamame, cucumber, shredded carrot, sliced green onions, and mayonnaise drizzle, served in a white bowl on a wooden surface.

Four bowls of rice topped with shredded meat, edamame, cucumber, carrot, sesame seeds, and drizzled sauce, arranged on a wooden table.

Roti Wraps: Toast the roti wraps until hot and crispy. Fill with shredded cabbage, grated carrot, thinly sliced cucumber and the Asian shredded chicken. Drizzle over Kewpie mayonnaise or sriracha mayonnaise and add 1 teaspoon of hoisin sauce for a touch of sweetness. Finish with fresh coriander, if desired.

Three tacos filled with shredded meat, cucumber, green onions, shredded cabbage, carrots, cilantro, and sauce are arranged on a blue rectangular plate.

Four tacos filled with shredded meat, sliced cucumber, carrots, cabbage, cilantro, and sauces are arranged on a rectangular blue plate on a wooden table.

Spring Roll Noodle Salad: Make this one last so you can use the remaining chicken and sauce in the slow cooker. Add 100g vermicelli noodles that have been soaked in boiling water for 5-10 minutes and drained, 1 cup shredded cabbage, 1 shredded carrot, 1 spring onion thinly sliced, 100g bean sprouts, 3 Tbsp hoisin sauce and 1 tsp sesame oil to the slow cooker. Toss everything together until well coated in the sauce. Transfer to a serving platter and finish with extra spring onion and fresh coriander before serving.

Shredded carrots, cabbage, bean sprouts, green onions, and rice noodles are placed inside a slow cooker with shredded meat and sauce.

Plate of stir-fried noodles with shredded meat, bean sprouts, carrot strips, green onions, cilantro, and sesame seeds on a white rectangular dish.

Storage:

Store leftover shredded chicken in an airtight container in the fridge for up to 3 days. Portion the shredded chicken into freezer bags and lay them flat before freezing. This makes them easy to stack and helps them defrost more quickly. Freeze for up to 3 months. Thaw overnight in the fridge and reheat until piping hot before serving.

Top tips:

Chicken thighs can be used instead of chicken breast for a richer flavour.
The shredded chicken also works well in burgers, wraps or lettuce cups.

Related Recipes:

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Slow Cooker Asian Style Shredded Chicken

Yield: Makes 12 servings

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

A versatile slow-cooker dish made from chicken breast, sweet chilli sauce, soy sauce, brown sugar, 5 spice, garlic, ginger and chicken stock.

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Ingredients

¼ cup sweet chilli sauce
¼ cup soy sauce
1 Tbsp brown sugar
2 Tbsp cornflour
1 tsp Chinese five spice powder
2 tsp crushed garlic
2 tsp crushed ginger
1 chicken stock cube
1 cup boiling water
1.5 kg chicken breast

Instructions

To the base of a slow cooker, add the sweet chilli sauce, soy sauce, brown sugar, cornflour, five spice, garlic and ginger.
Dissolve the stock cube in the boiling water, then pour into the slow cooker. Stir everything together until combined.
Cut the chicken breasts into thirds lengthways, then add to the slow cooker. Turn the chicken to coat well in the sauce.
Cook on high for 3 hours or low for 6-7 hours.
Once cooked, shred the chicken using two forks and stir through the sauce before serving.

Notes

Store leftover shredded chicken in an airtight container in the fridge for up to 3 days.

Portion the shredded chicken into freezer bags and lay them flat before freezing. This makes them easy to stack and helps them defrost more quickly. Freeze for up to 3 months. Thaw overnight in the fridge and reheat until piping hot before serving.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 242Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 3gCholesterol: 108mgSodium: 403mgCarbohydrates: 7gFiber: 1gSugar: 4gProtein: 40g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya