Awesome Asian Slow Cooker Chicken

Crock Pot Asian Chicken


4 Boneless Skinless Chicken Breasts

3 tablespoons Soy Sauce

1/2 cup brown sugar

3 tablespoons Lemon Juice

2 tablespoons Worcestershire Sauce

1 and 1/2 tablespoons freshly grated ginger divided (or use 1/2 tablespoon of grated ginger)

¼ teaspoon red pepper flakes

2-3 cloves garlic minced

⅛ teaspoon pepper

1/2 tablespoon garlic powder

1 – 2 scallions (optional)

1 teaspoon sesame seeds (optional)

1 tablespoon Cornstarch (optional)


  1. Spray slow cooker with cooking spray
  2. Season chicken with 1 tablespoon ginger and garlic powder (just lightly to flavor the chicken) and add the chicken breasts to your cooker.
  3. In a small mixing bowl combine soy sauce, sugar, lemon juice, Worcestershire sauce, remaining ginger, red pepper flakes, minced garlic and pepper. Pour sauce over the chicken.
  4. Cook in slow cooker on high for 3-4 hours or low for 4-6 hours.
  5. Once done cooking, remove chicken from slow cooker and shred.
  6. If you want to thicken the sauce, pour sauce into a large frying pan and bring to a boil on medium high until it starts to thicken up.
  7. Add tablespoon of cornstarch slurry if needed (1 tablespoon water to 1 tablespoon cornstarch)

** I didn’t thicken the sauce – instead I added the shredded chicken into the pan with the boiling sauce to help the chicken absorb it for better flavor.  I also added a dash of a sesame garlic jarred glaze!**

8. Serve over rice and garnish with scallions and/or sesame seeds

ImageThe Chef in the works




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