Slow cooker crispy Chinese shredded chicken from RecipeTin Eats by Nagi Maehashi

  • whole chicken
  • garlic cloves
  • Show all ingredients...
  • Serves : 10 -12

  • EYB Comments

    Can substitute sherry for Chinese cooking wine, and malt vinegar or white vinegar for Chinese black vinegar.

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Accompaniments: Restaurant style Chinese broccoli with oyster sauce

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sherry for Chinese cooking wine, and malt vinegar or white vinegar for Chinese black vinegar.

  • sarahj22 on January 27, 2025

    Easy, tasty and a hit with guests. The effort to reward ratio is great as you can just chuck everything in the slow cooker in the morning then do the final stages (shredding then frying the chicken) just before dinner. My chicken was crisping up beautifully in the frying pan then I foolishly added more liquid, so I'll be careful of that in future. I served with basmati rice and steamed broccoli (a nice match) but think Pak choi would also be a good side. A medium chicken served four (plus a three year old) with plenty left over for the freezer. There are crispy Chinese chicken dishes that I prefer, but none quite so low effort. I can see myself popping this on the meal plan for weeks when I can't really be bothered cooking.

  • MeganMason on November 18, 2024

    Comment under recipe: You might make some Chinese noodle soup with it, add Chinese noodles, fresh vegetables like bell pepper, spring onions, some hot sauce, soy sauce, some more vinegar and sugar.

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