If you have ever wished for a dish that effortlessly brings together the rich, tangy, and deeply satisfying flavors of Chinese cuisine with a crispy texture that will have everyone reaching for seconds, then this Slow Cooker Crispy Chinese Shredded Chicken Recipe is your new best friend. It’s the kind of recipe that fills your home with an irresistible aroma while you relax and let the slow cooker do all the work. Tender, juicy chicken infused with a perfect balance of sweetness, acidity, and umami, finished with a delightfully crispy shredded texture — it’s comfort food elevated in the best possible way.
Ingredients You’ll Need
The magic of this Slow Cooker Crispy Chinese Shredded Chicken Recipe lies in its simplicity. Each ingredient is carefully chosen to build layers of flavor and contribute to the perfect texture and balance of the dish.
- Whole chicken (3 – 4 lb / 1.5 – 2 kg, skin on): Using a whole chicken ensures juicy meat optimized for shredding with skin that crisps up beautifully.
- Chinese cooking wine (2 1/2 cups): Adds authentic depth and aromatic complexity; sherry is a great substitute if you don’t have it.
- Brown sugar (3/4 cup): Provides subtle sweetness that balances the acidity and soy sauce.
- Black vinegar (1/4 cup): Offers that unique sharp tang—malt or white vinegar works too, but stay away from balsamic.
- Light soy sauce (1 1/4 cups): Brings savory saltiness and umami; you can mix ordinary soy sauce with water and a pinch of salt if needed.
- Ginger (3 tbsp, coarsely chopped): Fresh ginger adds a lively, peppery spice that awakens the senses.
- Garlic cloves (4, crushed): Crushing garlic instead of mincing ensures a mellow, aromatic infusion rather than sharp bursts.
- Cooking oil (3 tbsp): Vegetable, peanut, or canola oil works well to help crisp the shredded chicken at the end.
How to Make Slow Cooker Crispy Chinese Shredded Chicken Recipe
Step 1: Prepare the Chicken and Sauce
Start by cleaning the whole chicken and patting it dry with paper towels—this helps the skin crisp later on. In a large bowl, combine the Chinese cooking wine, brown sugar, black vinegar, light soy sauce, chopped ginger, and crushed garlic. Stir until the sugar dissolves and the flavors meld together into a beautifully aromatic marinade.
Step 2: Slow Cook the Chicken
Place the whole chicken into your slow cooker and pour the sauce mixture evenly over it. Cover and cook on low for about 8 hours. The slow cooking process will make the meat incredibly tender and juicy, absorbing all those fabulous flavors from the sauce while the ginger and garlic gently infuse the chicken.
Step 3: Shred the Chicken
Once cooked, carefully remove the chicken and transfer it to a large bowl. Let it cool slightly before shredding the meat with two forks, discarding bones and skin if desired (keeping the skin adds a wonderful crisp texture if you plan to crisp it later). Don’t rush this step—as you shred, mix the chicken with some reserved cooking liquid for maximum flavor and moisture.
Step 4: Crisp the Shredded Chicken
Heat the cooking oil in a large skillet over medium-high heat. Add the shredded chicken in batches and fry until the edges turn golden brown and crispy. This final burst of heat creates the signature crispy texture that contrasts beautifully with the tender interior, making this Slow Cooker Crispy Chinese Shredded Chicken Recipe truly unforgettable.
How to Serve Slow Cooker Crispy Chinese Shredded Chicken Recipe
Garnishes
Fresh garnishes can elevate this dish to restaurant-quality delight. Sprinkle thinly sliced green onions or scallions over the top for a bright, fresh crunch. A scatter of toasted sesame seeds adds nuttiness and extra texture. For a splash of color, finely chopped fresh cilantro or chili slices bring zing and vibrancy.
Side Dishes
This dish pairs wonderfully with steamed jasmine rice or delicate vegetable fried rice to soak up all the saucy goodness. Stir-fried bok choy, garlic green beans, or a crunchy cucumber salad are perfect choices to complement the richness and add refreshing balance.
Creative Ways to Present
Go beyond the plate and try serving the shredded chicken inside warm steamed bao buns or in crisp lettuce cups for a fun, interactive meal. Wrap it in tortillas with pickled vegetables for an Asian-inspired taco twist, or pile it on top of noodles with a drizzle of additional sauce for a comforting bowl that’s both crispy and saucy.
Make Ahead and Storage
Storing Leftovers
You can store leftover shredded chicken in an airtight container in the refrigerator for up to 3 days. Keep a bit of the cooking sauce on hand to stir in before reheating to retain moisture and flavor.
Freezing
For longer storage, the shredded chicken freezes well. Portion it into freezer-safe bags or containers with some sauce, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat with a little oil to crisp it back up, or warm in the oven. You can also microwave leftovers, but crispiness may be reduced; a quick pan-fry afterward restores texture beautifully.
FAQs
Can I use chicken thighs instead of a whole chicken?
Absolutely! Chicken thighs work great because they stay tender and flavorful. Just adjust the cooking time; thighs usually take less time to cook fully in a slow cooker.
Is it necessary to use Chinese cooking wine?
Chinese cooking wine adds authentic flavor and depth, but if you don’t have it, dry sherry is a suitable substitute that won’t compromise the dish.
How do I make the chicken extra crispy?
After shredding, pan-frying the chicken in hot oil is the key step to achieving that perfect crispy texture. Make sure the oil is hot enough before adding the chicken and don’t overcrowd the pan.
Can this recipe be made in an Instant Pot?
Yes, you can adapt this recipe for pressure cooking to reduce cook time drastically. Use the poultry setting for about 25-30 minutes, then shred and crisp as usual.
What should I serve with this chicken?
Rice, steamed veggies, or simple stir-fried greens make ideal sides that balance the rich and crispy shredded chicken perfectly.
Final Thoughts
This Slow Cooker Crispy Chinese Shredded Chicken Recipe is a total game-changer for anyone craving tender, flavorful chicken with an irresistible crispy finish, all with minimal effort. It’s the perfect dish to cozy up with on a busy day or to impress friends with an authentic Chinese-inspired meal. Give it a try—you’ll find yourself making it again and again!
Print
Slow Cooker Crispy Chinese Shredded Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 5 minutes
- Yield: 10 to 12 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Chinese
Description
This Slow Cooker Crispy Chinese Shredded Chicken is a flavorful and easy-to-make dish featuring a whole chicken slow-cooked to tenderness in a fragrant sauce of Chinese cooking wine, soy sauce, brown sugar, black vinegar, ginger, and garlic. The chicken is then shredded and briefly crisped up in oil for a deliciously crispy texture, combining traditional Chinese flavors in a convenient slow cooker recipe perfect for family meals or gatherings.
Ingredients
Chicken
- 3 – 4 lb / 1.5 – 2 kg whole chicken, skin on
Sauce
- 2 1/2 cups Chinese cooking wine (or sherry)
- 3/4 cup brown sugar (or substitute with white sugar)
- 1/4 cup black vinegar (or substitute with malt vinegar or white vinegar; do not use balsamic)
- 1 1/4 cups light soy sauce (or substitute with 3/4 cup ordinary soy sauce + 1/2 cup water + 1 tsp salt)
- 3 tbsp coarsely chopped ginger (no need to peel)
- 4 garlic cloves, crushed (not minced)
- 3 tbsp cooking oil (vegetable, peanut, or canola)
Instructions
- Prepare the chicken and sauce: Rinse the whole chicken and pat it dry with paper towels. In the slow cooker, combine the Chinese cooking wine, brown sugar, black vinegar, light soy sauce, chopped ginger, and crushed garlic. Stir well to blend all ingredients into a flavorful cooking liquid.
- Slow cook the chicken: Place the whole chicken into the slow cooker, breast side up, making sure it is mostly submerged in the sauce. Cover and cook on low heat for 8 hours (480 minutes) until the chicken is very tender and fully cooked through.
- Shred the chicken: Remove the cooked chicken from the slow cooker carefully and let it cool slightly. Using two forks or your hands, shred the chicken into bite-sized pieces, discarding the bones and skin if desired. Reserve some of the cooking liquid for moisture and flavor.
- Crisp the shredded chicken: Heat the cooking oil in a large skillet or wok over medium-high heat. Add the shredded chicken to the hot oil in batches, spreading it out evenly. Fry for a few minutes, stirring occasionally, until the chicken pieces develop crispy edges. Add a splash of the reserved cooking liquid if needed to keep the chicken moist while crisping. Serve hot.
Notes
- If substituting cooking wine with sherry, use the same quantity for authentic flavor.
- Black vinegar can be replaced with malt or white vinegar but avoid balsamic as it alters the dish’s flavor profile.
- Crush garlic cloves instead of mincing to infuse flavor without overpowering the sauce.
- The crispy finish step can be done in batches to avoid overcrowding the pan and to ensure crispiness.
- This dish pairs well with steamed rice and sautéed greens for a complete meal.
