Crock Pot Asian Chicken

Stormy Stewart


I threw it all together in a crock pot and waited to see what comes out. I had hoped for a nice glaze but what I got was sauce. The taste was great and the house was filled with a wonderful aroma that made everyone hungry, but was a bit unhappy that it because a sauce instead of a glaze on the chicken. It was hard waiting until it was done.

Stay tuned for a tweaked glazed version of this.


☆☆☆☆☆ 0 votes

5 Min
8 Hr
Slow Cooker Crock Pot


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  • 6
    pieces of chicken - three thighs and three breasts.
  • 1 Tbsp
  • 1/2 medium
    onion, chopped
  • 3 Tbsp
    brown sugar
  • 1 tsp
    adobo powder
  • 1/2 c
    soy sauce
  • 3/4 c
    chicken broth
  • 1/4 tsp
    red chili powder
  • 1/2 tsp
    black pepper
  • 3 tsp
    garlic minced from a jar
  • 1/2 c
    jam, any flavor (i used my own honey pear apple jam)

How to Make Crock Pot Asian Chicken


  1. mix everything together and cook on low 8 hours or high for four.
  2. save the resulting leftover sauce and any leftover chicken to make a noodle dish the next day
  3. Noodle dish

    In a baking dish add the shredded leftover chicken, the sauce from the day before and enough noodles to mix with the leftover sauce to make a noodle dish. I used a cup and a little over of noodles. Put all together with the uncooked noodles and bake 45 minutes covered with foil until noodles are done in a preheated 350 degree oven.

Printable Recipe Card

About Crock Pot Asian Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Dietary Needs: Soy Free
Other Tag: Quick & Easy

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