Making dinner after a long day can feel hard, but using a Crock-Pot makes it much easier. Crock-Pot Asian chicken recipes are a simple way to enjoy meals full of flavor without spending hours in the kitchen. With a Crock-Pot, you can toss in your chicken, sauce, and seasonings, set the timer, and let it cook while you focus on other things.
The best part is the rich taste you get with very little effort. The slow cooking helps the chicken stay tender and juicy, while the sauces soak in all the delicious flavors like soy sauce, garlic, ginger, and spices.
These recipes are perfect for busy weeknights or for preparing meals ahead of time. You can try sweet, savory, spicy, or tangy dishes depending on what you like.
In this post, we’ll share 25+ delicious Crock-Pot Asian chicken recipes that are easy to make and bursting with flavor. Each recipe comes with step-by-step instructions, clear ingredients, and tips to make your cooking simple and enjoyable.
Why Crock-Pot Cooking Works for Asian Chicken Recipes
Slow cooking with a Crock-Pot is perfect for Asian chicken dishes. Here’s why:
1. Tender, Juicy Chicken – Slow cooking at low heat makes chicken soft and juicy. Even tough cuts become easy to pull apart.
2. Enhanced Asian Flavors – Ingredients like soy sauce, ginger, garlic, and chili slowly mix together, giving every bite a deep, rich taste.
3. Saves Time – You can set it and forget it. While the Crock-Pot cooks your meal, you can do other tasks or relax. It’s perfect for busy families and weeknight dinners.
Crock-Pot cooking turns simple ingredients into restaurant-style meals with little effort, making it a great choice for anyone who wants healthy, tasty dinners without stress.
1. Honey Garlic Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Honey Garlic Chicken is one of my favorite Crock-Pot Asian chicken recipes. The chicken turns tender and juicy while the sauce becomes sweet, sticky, and full of garlic flavor. It’s simple to make and perfect for dinner with rice or noodles.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- ½ cup honey
- ¼ cup soy sauce
- 4 garlic cloves, minced
- 2 tablespoons rice vinegar
- 1 tablespoon ketchup
- ½ teaspoon black pepper
- 1 teaspoon cornstarch
- 1 tablespoon water
- Sesame seeds and chopped green onions for garnish
Instructions:
- Prepare the chicken – Trim any excess fat from the chicken thighs and place them in the Crock-Pot.
- Mix the sauce – In a small bowl, combine honey, soy sauce, minced garlic, rice vinegar, ketchup, and black pepper. Stir well until smooth.
- Add sauce to the Crock-Pot– Pour the sauce over the chicken, making sure all pieces are coated evenly.
- Cook – Cover the Crock-Pot and cook on low for 4 hours. The chicken should be tender and easy to pull apart.
- Thicken the sauce – In a small bowl, mix cornstarch with water until smooth. Add this mixture to the Crock-Pot, stir gently, and cook for an additional 15–20 minutes until the sauce thickens.
- Serve – Scoop the chicken onto plates, spoon extra sauce on top, and sprinkle with sesame seeds and chopped green onions. Serve with steamed rice or noodles.
2. Teriyaki Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Teriyaki Chicken is a classic Crock-Pot Asian chicken recipe that’s sweet, savory, and perfect for a quick family dinner. The slow cooker makes the chicken tender while the sauce becomes rich and flavorful. This recipe is easy to follow and works well for weeknight meals or meal prep.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup pineapple juice (optional for sweetness)
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions:
- Prepare the chicken – Trim any excess fat and place the chicken in the Crock-Pot.
- Make the sauce – In a bowl, mix soy sauce, brown sugar, pineapple juice, rice vinegar, garlic, and ginger until well combined.
- Pour over chicken – Cover the chicken evenly with the sauce.
- Cook slowly – Cover the Crock-Pot and cook on low for 4 hours until the chicken is tender and cooked through.
- Thicken the sauce – Combine cornstarch and water in a small bowl. Add it to the Crock-Pot and stir gently. Cook for another 10–15 minutes until the sauce is thick and glossy.
- Serve – Plate the chicken with sauce, sprinkle with sesame seeds and green onions. Serve with steamed rice, noodles, or vegetables.
3. Orange Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Orange Chicken is a bright and tangy Crock-Pot Asian chicken recipe that’s both sweet and slightly zesty. The slow cooking makes the chicken soft and flavorful, while the orange sauce becomes thick and sticky. It’s a simple way to enjoy a restaurant-style dish at home without extra work.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup orange juice
- ¼ cup soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- Zest of 1 orange
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sliced green onions and sesame seeds for garnish
Instructions:
- Prepare the chicken – Cut the chicken into bite-sized pieces and place in the Crock-Pot.
- Make the sauce – In a bowl, mix orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and orange zest. Stir well until smooth.
- Add sauce to Crock-Pot– Pour the sauce over the chicken, making sure each piece is coated.
- Cook – Cover the Crock-Pot and cook on low for 4 hours. The chicken will be tender and infused with the orange flavor.
- Thicken the sauce – Mix cornstarch with water until smooth. Add to the Crock-Pot and stir gently. Cook for 10–15 minutes until the sauce thickens to a sticky glaze.
- Serve – Spoon the chicken onto plates, drizzle extra sauce, and sprinkle with sesame seeds and green onions. Serve with steamed rice or noodles.
4. Sweet and Sour Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Sweet and Sour Chicken is a popular Crock-Pot Asian chicken recipe that balances tangy and sweet flavors perfectly. The chicken becomes tender while the sauce thickens into a glossy, flavorful coating. It’s easy to make and works well for dinners or meal prep.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup ketchup
- ¼ cup rice vinegar
- ¼ cup soy sauce
- ½ cup brown sugar or honey
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 small onion, chopped
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
Instructions:
- Prepare the chicken – Place the chicken pieces in the Crock-Pot.
- Make the sauce – In a bowl, mix ketchup, rice vinegar, soy sauce, and brown sugar until smooth.
- Add vegetables and sauce – Pour the sauce over the chicken. Add the chopped bell peppers and onion. Stir gently to combine.
- Cook slowly – Cover the Crock-Pot and cook on low for 4 hours, until the chicken is tender and the vegetables are soft but not mushy.
- Thicken the sauce – Mix cornstarch with water and add to the Crock-Pot . Stir gently and cook for 10–15 minutes until the sauce becomes glossy and thick.
- Serve – Plate the chicken and vegetables with rice or noodles. Sprinkle sesame seeds on top for extra flavor and crunch.
5. Szechuan Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Szechuan Chicken is a spicy and flavorful Crock-Pot Asian chicken recipe that is perfect for those who enjoy a bit of heat. The slow cooking softens the chicken and allows the bold Szechuan flavors—like chili, garlic, and soy sauce—to fully develop. This dish pairs well with steamed rice or stir-fried vegetables.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon chili garlic sauce (adjust to taste)
- 1 tablespoon brown sugar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 red bell pepper, sliced
- 2 green onions, chopped for garnish
Instructions:
- Prepare the chicken – Place the chicken pieces in the Crock-Pot. Make sure they are spread out evenly.
- Combine the sauce – In a bowl, mix soy sauce, rice vinegar, hoisin sauce, chili garlic sauce, brown sugar, garlic, and ginger until well blended.
- Add sauce to the chicken – Pour the mixture over the chicken, ensuring every piece is coated.
- Add broth – Pour in the chicken broth for extra moisture. This will help keep the chicken tender.
- Cook on low – Cover and cook on low for 4 hours. The chicken will become soft and soak up the spicy flavors.
- Add bell pepper – About 30 minutes before the end, stir in the sliced red bell pepper. This keeps it crisp-tender.
- Thicken the sauce – Mix cornstarch with water and pour into the Crock-Pot. Stir gently and cook for 10–15 minutes until the sauce thickens.
- Garnish and serve – Sprinkle chopped green onions over the top and serve hot with rice or noodles.
6. Spicy Korean Gochujang Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Spicy Korean Gochujang Chicken is a bold Crock-Pot Asian chicken recipe full of savory, sweet, and spicy flavors. Gochujang, a Korean chili paste, gives the dish a rich heat while the slow cooking keeps the chicken tender and juicy. This dish is perfect for pairing with steamed rice or a simple vegetable side.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- 3 tablespoons gochujang (Korean chili paste)
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon red pepper flakes (optional, for extra heat)
- Sesame seeds and sliced green onions for garnish
Instructions:
- Prepare chicken – Trim any excess fat and place the chicken thighs in the Crock-Pot.
- Mix the sauce – In a medium bowl, combine gochujang, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Stir until smooth.
- Add sauce to chicken – Pour the sauce evenly over the chicken and stir gently to coat.
- Add broth – Pour in chicken broth to help the chicken stay moist during cooking.
- Cook slowly – Cover the Crock-Pot and cook on low for 4 hours until the chicken is tender and infused with flavor.
- Optional spice boost – Sprinkle red pepper flakes over the chicken 30 minutes before serving if you like extra heat.
- Thicken the sauce – Mix cornstarch and water together, then stir into the Crock-Pot. Cook for another 10–15 minutes until the sauce thickens.
- Garnish and serve – Sprinkle sesame seeds and sliced green onions over the chicken. Serve with rice or noodles for a complete meal.
7. Thai Red Curry Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Thai Red Curry Chicken is a creamy, fragrant Crock-Pot Asian chicken recipe full of coconut milk, red curry paste, and tender chicken. The slow cooking allows the flavors to blend beautifully, creating a rich, comforting dish that’s perfect for weeknight dinners or meal prep.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 3 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- Juice of 1 lime
- Fresh basil or cilantro for garnish
- Cooked rice for serving
Instructions:
- Prepare the chicken – Trim chicken and place it in the Crock-Pot.
- Mix the curry sauce – In a bowl, combine coconut milk, red curry paste, fish sauce, brown sugar, garlic, and ginger. Stir well.
- Add sauce to chicken – Pour the curry mixture over the chicken, making sure it is evenly coated.
- Add vegetables – Layer the sliced bell peppers and onion on top of the chicken.
- Cook on low – Cover and cook on low for 4 hours, allowing the chicken to become tender and the sauce to develop flavor.
- Finish with lime juice – Stir in the lime juice for a fresh, bright flavor just before serving.
- Garnish and serve – Sprinkle fresh basil or cilantro over the curry and serve hot with steamed rice.
8. General Tso’s Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
General Tso’s Chicken is a sweet, tangy, and slightly spicy Crock-Pot Asian chicken recipe. The chicken becomes tender and flavorful as it simmers in a rich sauce. This recipe is perfect for dinner with steamed rice or noodles and is simple enough to make any weeknight feel special.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon chili sauce or Sriracha
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, chopped for garnish
- Sesame seeds for garnish
Instructions:
- Prepare the chicken – Trim any excess fat and cut the chicken into bite-sized pieces. Place them in the Crock-Pot.
- Make the sauce – In a medium bowl, mix soy sauce, hoisin sauce, rice vinegar, brown sugar, chili sauce, garlic, and ginger until smooth.
- Add sauce to the Crock-Pot– Pour the sauce over the chicken and stir to coat all pieces.
- Add broth – Pour in the chicken broth for extra moisture and to prevent the sauce from burning.
- Cook slowly – Cover and cook on low for 4 hours. The chicken will become tender, and the sauce will infuse every piece.
- Prepare to thicken – About 15 minutes before serving, mix cornstarch and water until smooth.
- Thicken the sauce – Stir the cornstarch mixture into the Crock-Pot. Let it cook for 10–15 minutes until the sauce thickens and becomes glossy.
- Add final touches – Sprinkle chopped green onions and sesame seeds over the chicken. Stir gently to mix flavors.
- Serve – Plate the chicken with steamed rice or noodles and pour extra sauce over the top.
9. Garlic Ginger Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Garlic Ginger Chicken is a simple and flavorful Crock-Pot Asian chicken recipe. The combination of garlic and fresh ginger creates a warm, aromatic flavor that infuses every bite. This dish is tender, juicy, and pairs perfectly with rice or noodles for a cozy dinner.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- ¼ cup soy sauce
- 3 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- ½ teaspoon black pepper
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped green onions for garnish
Instructions:
- Prepare the chicken – Trim any fat and place the chicken thighs in the Crock-Pot in a single layer.
- Mix the sauce – In a small bowl, combine soy sauce, honey, garlic, ginger, rice vinegar, and black pepper. Stir until smooth.
- Pour sauce over chicken – Coat all the chicken pieces evenly with the sauce.
- Add broth – Pour chicken broth into the Crock-Pot to keep the chicken moist during cooking.
- Cook on low – Cover and cook on low for 4 hours until the chicken is tender and flavorful.
- Prepare the thickener – Mix cornstarch and water until smooth.
- Thicken the sauce – Stir the cornstarch mixture into the Crock-Pot and cook for an additional 10–15 minutes until the sauce is thickened.
- Garnish and serve – Sprinkle chopped green onions over the chicken before serving with rice or noodles.
10. Hoisin Chicken with Vegetables
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Hoisin Chicken with Vegetables is a colorful and tasty Crock-Pot Asian chicken recipe. The sweet and savory hoisin sauce blends perfectly with tender chicken and fresh vegetables. This dish is easy to make and works well for a healthy dinner or meal prep.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ¼ cup hoisin sauce
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, sliced
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped green onions for garnish
Instructions:
- Prepare the chicken – Place the chicken pieces in the Crock-Pot. Make sure they are spread out evenly.
- Mix the sauce – In a small bowl, combine hoisin sauce, soy sauce, rice vinegar, honey, garlic, and ginger. Stir well until smooth.
- Add sauce to chicken – Pour the sauce over the chicken and gently stir to coat all pieces.
- Add broth – Pour in the chicken broth to keep the chicken moist while cooking.
- Cook on low – Cover and cook on low for 3 hours. The chicken will become tender and absorb the flavors of the sauce.
- Add vegetables – Stir in broccoli, carrot, and red bell pepper. Cover and cook for an additional 45 minutes until the vegetables are tender but still crisp.
- Thicken the sauce – Mix cornstarch and water until smooth. Pour into the Crock-Pot and stir gently. Cook for 10 minutes until the sauce thickens.
- Garnish and serve – Sprinkle chopped green onions over the top and serve hot with rice or noodles.
11. Soy Sesame Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Soy Sesame Chicken is a simple yet flavorful Crock-Pot Asian chicken recipe. The combination of soy sauce, sesame oil, and garlic creates a savory sauce that clings to tender chicken pieces. It’s quick to prepare and perfect for weeknight dinners or meal prep.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- ½ teaspoon black pepper
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 teaspoons sesame seeds
- Chopped green onions for garnish
Instructions:
- Prepare the chicken – Trim any excess fat and place the chicken thighs in the Crock-Pot.
- Mix the sauce – In a small bowl, combine soy sauce, sesame oil, garlic, honey, rice vinegar, and black pepper. Stir until smooth.
- Add sauce to chicken – Pour the sauce evenly over the chicken and stir gently to coat.
- Add broth – Pour in the chicken broth to keep the chicken moist during cooking.
- Cook on low – Cover and cook on low for 4 hours until the chicken is tender and infused with flavor.
- Thicken the sauce – Mix cornstarch and water, then stir into the Crock-Pot. Cook for 10–15 minutes until the sauce is thick and glossy.
- Garnish and serve – Sprinkle sesame seeds and chopped green onions over the chicken. Serve hot with rice or noodles.
12. Slow Cooker Chicken Adobo
Prep Time: 10 minutes | Cook Time: 5 hours (Low) | Serves: 4
Slow Cooker Chicken Adobo is a classic Filipino-inspired Crock-Pot Asian chicken recipe that is tangy, savory, and deeply flavorful. The chicken simmers slowly in a mixture of soy sauce, vinegar, garlic, and bay leaves, creating a tender, juicy dish that pairs perfectly with steamed rice.
Ingredients:
- 2 lbs (900g) bone-in, skinless chicken thighs
- ½ cup soy sauce
- ½ cup apple cider vinegar
- 4 garlic cloves, minced
- 1 small onion, sliced
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon sugar
- ½ cup water
- Cooked rice for serving
- Chopped green onions for garnish (optional)
Instructions:
- Prepare the chicken – Rinse and pat dry the chicken thighs. Place them in the crockpot.
- Mix the adobo sauce – In a small bowl, combine soy sauce, vinegar, minced garlic, sliced onion, black pepper, and sugar. Stir until well mixed.
- Add sauce to chicken – Pour the sauce evenly over the chicken. Add the bay leaves on top.
- Add water – Pour in ½ cup water to prevent the sauce from becoming too thick during cooking.
- Cook on low – Cover and cook on low for 5 hours. The chicken will become tender and fully absorb the sauce.
- Check for doneness – Ensure the chicken is cooked through and easily pulls apart with a fork.
- Serve – Plate the chicken with steamed rice and spoon the sauce over the top. Garnish with chopped green onions if desired.
13. Coconut Curry Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Coconut Curry Chicken is a creamy, fragrant Crockpot Asian chicken recipe that is both comforting and full of flavor. The coconut milk blends perfectly with spices and tender chicken, creating a rich sauce that’s perfect for rice or noodles.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 1 red bell pepper, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- Juice of 1 lime
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions:
- Prepare the chicken – Trim excess fat and place the chicken in the Crock-Pot.
- Mix the curry sauce – In a bowl, combine coconut milk, red curry paste, fish sauce, brown sugar, garlic, and ginger. Stir until smooth.
- Add sauce to chicken – Pour the mixture over the chicken, making sure all pieces are covered.
- Add vegetables – Layer sliced bell pepper and onion on top of the chicken.
- Cook on low – Cover and cook on low for 4 hours. The chicken will become tender, and the sauce will thicken slightly.
- Finish with lime juice – Stir in fresh lime juice just before serving to brighten the flavors.
- Garnish and serve – Sprinkle fresh cilantro over the curry and serve with steamed rice.
14. Lemongrass Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Lemongrass Chicken is a fragrant and flavorful Crock-Pot Asian chicken recipe. The lemongrass adds a bright, citrusy aroma that pairs perfectly with tender, slow-cooked chicken. This dish is easy to make and works well with steamed rice or noodles.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- 2 stalks lemongrass, trimmed and finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- ½ cup chicken broth
- 1 red chili, sliced (optional for heat)
- Fresh cilantro or green onions for garnish
Instructions:
- Prepare the chicken – Trim chicken and place it in the Crock-Pot.
- Mix the marinade – In a small bowl, combine chopped lemongrass, garlic, ginger, soy sauce, fish sauce, brown sugar, and lime juice. Stir until well mixed.
- Pour marinade over chicken – Coat each piece evenly with the mixture.
- Add chicken broth – Pour over the chicken to keep it moist during cooking.
- Cook on low – Cover and cook on low for 4 hours, until the chicken is tender and flavorful.
- Add chili (optional) – About 30 minutes before serving, add sliced chili for a gentle heat.
- Garnish and serve – Sprinkle fresh cilantro or green onions over the chicken. Serve with steamed rice or noodles.
15. Thai Peanut Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Thai Peanut Chicken is a creamy, nutty, and slightly sweet Crock-Pot Asian chicken recipe. The peanut sauce blends with tender chicken to create a comforting dish that pairs perfectly with rice, noodles, or steamed vegetables.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- ½ cup creamy peanut butter
- ¼ cup soy sauce
- 2 tablespoons honey or brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- ½ cup chicken broth
- Chopped peanuts and fresh cilantro for garnish
- Cooked rice or noodles for serving
Instructions:
- Prepare the chicken – Trim chicken and place in the Crock-Pot in a single layer.
- Mix the peanut sauce – In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, ginger, and red pepper flakes until smooth.
- Pour sauce over chicken – Coat the chicken evenly with the peanut sauce.
- Add chicken broth – Pour in the broth to keep the chicken tender and prevent the sauce from sticking.
- Cook slowly – Cover and cook on low for 4 hours until the chicken is soft and fully cooked.
- Stir halfway – About halfway through cooking, stir the chicken gently to ensure it is coated with the sauce.
- Garnish and serve – Sprinkle chopped peanuts and fresh cilantro over the chicken. Serve with steamed rice or noodles.
16. Green Curry Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Green Curry Chicken is a fragrant and slightly spicy Crock-Pot Asian chicken recipe. The combination of coconut milk, green curry paste, and tender chicken creates a rich and flavorful dish that is perfect for pairing with rice or noodles.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 can (13.5 oz) coconut milk
- 3 tablespoons green curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- Juice of 1 lime
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions:
- Prepare the chicken – Trim any excess fat and place the chicken in the Crock-Pot.
- Mix the curry sauce – In a bowl, combine coconut milk, green curry paste, fish sauce, brown sugar, garlic, and ginger. Stir until smooth.
- Add sauce to chicken – Pour the mixture over the chicken, making sure all pieces are coated.
- Add vegetables – Layer sliced bell pepper, zucchini, and onion over the chicken.
- Cook on low – Cover and cook on low for 4 hours, allowing the chicken to become tender and absorb the curry flavors.
- Finish with lime juice – Stir in lime juice just before serving to brighten the flavors.
- Garnish and serve – Sprinkle fresh cilantro over the chicken and serve with steamed rice.
17. Five-Spice Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Five-Spice Chicken is a fragrant Crock-Pot Asian chicken recipe inspired by Chinese flavors. The blend of star anise, cloves, cinnamon, fennel, and Szechuan peppercorns gives the chicken a warm and aromatic taste. Slow cooking makes the chicken tender and juicy.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon ground Chinese five-spice powder
- 1 teaspoon grated ginger
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped green onions for garnish
Instructions:
- Prepare the chicken – Place the chicken in the Crock-Pot and spread it evenly.
- Mix the sauce – In a bowl, combine soy sauce, hoisin sauce, honey, garlic, ginger, and five-spice powder. Stir until smooth.
- Pour sauce over chicken – Coat all chicken pieces with the mixture.
- Add broth – Pour in chicken broth to keep the chicken moist during slow cooking.
- Cook slowly – Cover and cook on low for 4 hours, allowing the flavors to fully infuse the chicken.
- Thicken the sauce – Mix cornstarch and water in a small bowl. Stir into the Crock-Pot and cook for an additional 10–15 minutes until thickened.
- Garnish and serve – Sprinkle chopped green onions over the chicken and serve hot with rice or noodles.
18. Pineapple Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Pineapple Chicken is a sweet and tangy Crock-Pot Asian chicken recipe that combines tender chicken with juicy pineapple chunks. The slow cooking helps the flavors blend beautifully, creating a bright, flavorful dish that works perfectly with rice or noodles.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- 1 cup pineapple chunks (fresh or canned)
- ¼ cup soy sauce
- ¼ cup pineapple juice
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- ½ teaspoon black pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped green onions for garnish
Instructions:
- Prepare the chicken – Place chicken thighs in the Crock-Pot and spread them evenly.
- Mix the sauce – In a small bowl, combine soy sauce, pineapple juice, honey, rice vinegar, garlic, ginger, and black pepper. Stir until smooth.
- Add sauce to chicken – Pour the mixture over the chicken, coating each piece well.
- Add pineapple – Scatter pineapple chunks evenly over the chicken.
- Cook on low – Cover and cook on low for 4 hours until the chicken is tender and infused with flavor.
- Thicken the sauce – Mix cornstarch and water, then stir into the Crock-Pot. Cook for 10 minutes until the sauce thickens.
- Garnish and serve – Sprinkle chopped green onions over the chicken and serve with steamed rice.
19. Mongolian Chicken
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Mongolian Chicken is a savory and slightly sweet Crock-Pot Asian chicken recipe. The slow-cooked sauce combines soy sauce, brown sugar, garlic, and ginger to create a rich, flavorful glaze that coats tender chicken perfectly. It’s great served with steamed rice or noodles.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs, cut into bite-sized pieces
- ½ cup soy sauce
- ¼ cup brown sugar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 green onions, chopped for garnish
- Sesame seeds for garnish
Instructions:
- Prepare the chicken – Place the chicken pieces in the Crock-Pot in an even layer.
- Mix the sauce – In a bowl, combine soy sauce, brown sugar, garlic, ginger, and chicken broth. Stir well until smooth.
- Pour sauce over chicken – Coat all pieces evenly with the sauce.
- Cook slowly – Cover and cook on low for 4 hours until the chicken is tender and the flavors are infused.
- Thicken the sauce – Mix cornstarch and water together, then stir into the Crock-Pot. Cook for 10–15 minutes until the sauce becomes thick and glossy.
- Garnish and serve – Sprinkle chopped green onions and sesame seeds over the chicken. Serve with steamed rice or noodles.
20. Slow Cooker Chicken Fried Rice
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Slow Cooker Chicken Fried Rice is a convenient and flavorful Crock-Pot Asian chicken recipe that turns simple ingredients into a hearty meal. Tender chicken, vegetables, and rice cook together in a savory sauce, making it perfect for a quick weeknight dinner or meal prep.
Ingredients:
- 2 cups uncooked jasmine rice
- 2½ cups chicken broth
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup frozen peas and carrots
- ½ cup chopped onion
- 3 garlic cloves, minced
- ¼ cup soy sauce
- 1 tablespoon sesame oil
- 2 eggs, lightly beaten
- 2 green onions, chopped for garnish
- Optional: Sriracha or chili flakes for spice
Instructions:
- Prepare the Crock-Pot– Lightly spray the inside of your crockpot with cooking oil to prevent sticking.
- Add rice and broth – Place uncooked rice and chicken broth in the Crock-Pot. Stir gently to combine.
- Add chicken and vegetables – Layer chicken, peas and carrots, and chopped onion over the rice. Sprinkle garlic on top.
- Add sauces – Drizzle soy sauce and sesame oil over the ingredients. Do not stir yet.
- Cook on low – Cover and cook on low for 3½–4 hours, checking that the rice absorbs the liquid and the chicken is tender.
- Add eggs – About 20 minutes before serving, make a small well in the rice and pour in the beaten eggs. Stir gently to mix and allow the eggs to cook through.
- Fluff and combine – Gently fluff the rice with a fork and mix everything together until evenly combined.
- Garnish and serve – Sprinkle chopped green onions on top. Serve hot with optional Sriracha for extra spice.
21. Chicken Lettuce Wraps
Prep Time: 15 minutes | Cook Time: 3½ hours (Low) | Serves: 4
Chicken Lettuce Wraps are a light and flavorful Crock-Pot Asian chicken recipe. Tender chicken is cooked in a savory-sweet sauce and served in crisp lettuce leaves. This dish is perfect as a low-carb meal, appetizer, or for family dinners.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken breasts or thighs
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ cup water or chicken broth
- 1 can (8 oz) water chestnuts, chopped
- 1 cup shredded carrots
- 1 head butter or romaine lettuce, leaves separated
- Chopped green onions and sesame seeds for garnish
Instructions:
- Prepare the chicken – Place chicken in the Crock-Pot in an even layer.
- Mix the sauce – In a small bowl, combine soy sauce, hoisin sauce, rice vinegar, honey, garlic, and ginger. Stir until smooth.
- Pour sauce over chicken – Coat all pieces evenly with the sauce.
- Add liquid – Pour water or chicken broth into the Crock-Pot to prevent the sauce from drying out.
- Cook on low – Cover and cook on low for 3½ hours until the chicken is tender.
- Add vegetables – Stir in chopped water chestnuts and shredded carrots. Cook for an additional 15–20 minutes to soften slightly.
- Shred chicken – Use two forks to shred the chicken directly in the Crock-Pot and mix with the sauce and vegetables.
- Serve – Spoon the chicken mixture into lettuce leaves. Garnish with chopped green onions and sesame seeds. Serve immediately.
22. Chicken Stir Fry (Crock-Pot Style)
Prep Time: 15 minutes | Cook Time: 4 hours (Low) | Serves: 4
Chicken Stir Fry (Crock-Pot Style) is an easy and healthy Crock-Pot Asian chicken recipe. Tender chicken and fresh vegetables cook slowly in a savory sauce, creating a flavorful dish without standing at the stove. This recipe is perfect for busy weeknights or meal prep.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 carrot, sliced
- 1 small onion, sliced
- 3 garlic cloves, minced
- ¼ cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds for garnish
Instructions:
- Prepare the chicken – Place chicken pieces in the Crock-Pot. Spread them evenly across the bottom.
- Mix the sauce – In a bowl, combine soy sauce, hoisin sauce, rice vinegar, sesame oil, and minced garlic. Stir until smooth.
- Add sauce to chicken – Pour the sauce over the chicken and gently stir to coat all pieces.
- Add broth – Pour in chicken broth to help the chicken stay moist while cooking.
- Cook slowly – Cover and cook on low for 3½ hours until the chicken is tender.
- Add vegetables – Stir in broccoli, bell pepper, carrot, and onion. Cover and cook for another 30–40 minutes until vegetables are tender but crisp.
- Thicken the sauce – Mix cornstarch and water, then stir into the Crock-Pot. Cook for 10 minutes until the sauce thickens.
- Garnish and serve – Sprinkle sesame seeds on top and serve with steamed rice or noodles.
23. Honey Soy Chicken Thighs
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Honey Soy Chicken Thighs is a sweet and savory Crock-Pot Asian chicken recipe. The chicken becomes tender and juicy while soaking in a sticky honey-soy sauce. It’s simple to prepare and perfect for serving with rice, noodles, or steamed vegetables.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- ¼ cup soy sauce
- ¼ cup honey
- 2 tablespoons rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon black pepper
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Sesame seeds and chopped green onions for garnish
Instructions:
- Prepare the chicken – Trim any excess fat and place the chicken thighs in the Crock-Pot.
- Mix the sauce – In a bowl, combine soy sauce, honey, rice vinegar, garlic, ginger, and black pepper. Stir until smooth.
- Pour sauce over chicken – Coat the chicken evenly with the sauce.
- Add broth – Pour in chicken broth to keep the chicken moist while cooking.
- Cook slowly – Cover and cook on low for 4 hours until the chicken is tender.
- Thicken the sauce – Mix cornstarch and water, then stir into the Crock-Pot. Cook for 10–15 minutes until the sauce thickens and becomes glossy.
- Garnish and serve – Sprinkle sesame seeds and chopped green onions over the chicken. Serve hot with rice or noodles.
24. Asian BBQ Chicken
Prep Time: 10 minutes | Cook Time: 4 hours (Low) | Serves: 4
Asian BBQ Chicken is a smoky, savory, and slightly sweet Crock-Pot Asian chicken recipe. The chicken cooks slowly in a flavorful barbecue-style sauce, making it tender and juicy. This dish pairs beautifully with steamed rice, noodles, or roasted vegetables.
Ingredients:
- 2 lbs (900g) boneless, skinless chicken thighs
- ½ cup hoisin sauce
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- ½ teaspoon chili flakes (optional for spice)
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- Chopped green onions for garnish
Instructions:
- Prepare the chicken – Place chicken thighs evenly in the Crock-Pot.
- Mix the sauce – In a small bowl, combine hoisin sauce, soy sauce, honey, rice vinegar, garlic, ginger, and chili flakes if using. Stir until smooth.
- Pour sauce over chicken – Coat all pieces evenly with the mixture.
- Add broth – Pour in chicken broth to keep the chicken moist during cooking.
- Cook on low – Cover and cook on low for 4 hours until the chicken is tender and flavorful.
- Thicken the sauce – Mix cornstarch and water and stir into the Crock-Pot. Cook for 10 minutes until the sauce thickens to a sticky consistency.
- Garnish and serve – Sprinkle chopped green onions on top and serve with rice, noodles, or vegetables.
Serving Suggestions
When it comes to Crock-Pot Asian chicken recipes, how you serve them can make a big difference. Most of these dishes pair beautifully with steamed rice or noodles, which soak up the flavorful sauces. For a complete meal, try adding a side of sautéed or roasted vegetables like broccoli, bell peppers, or snap peas.
Garnishes also add a fresh touch and a little crunch. Sesame seeds, chopped green onions, cilantro, or crushed peanuts work wonderfully on most dishes. They make your meals look inviting and taste even better.
These recipes are also excellent for meal prep. Store leftovers in airtight containers in the refrigerator for up to 3–4 days. When reheating, warm gently in a pan or microwave, and add a splash of water or broth if the sauce has thickened too much.
Conclusion
Crock-Pot Asian chicken recipes are a wonderful way to enjoy flavorful, tender, and juicy meals without spending hours in the kitchen. From sweet and tangy dishes like Pineapple Chicken to savory favorites like Mongolian Chicken, there’s something for every taste.
These recipes are convenient, versatile, and perfect for busy weeknights or meal prep. The slow cooker does all the work, letting the flavors develop naturally while keeping the chicken moist and tender. You can mix and match sauces, spices, and vegetables to create your own favorite combinations.
Take a few of these recipes and try them at home—you’ll discover which ones you and your family love the most. Keep this list handy for weeknight dinners, meal prep, or special occasions, and enjoy delicious, stress-free meals that taste like they came from a restaurant!
