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Get ready for the most mind blowing, easy, and versatile chicken recipe you’ll ever make in your crockpot! This Slow Cooker Crispy Chinese Shredded Chicken is your ticket to authentic, sticky, savory sweet Chinese takeout flavor; without any of the fuss. We’re slow cooking a whole chicken until it’s fall apart tender in an incredible Shaoxing wine and soy sauce braise, then pan frying it to create the most magical contrast: juicy, flavorful shreds with perfectly crispy, caramelized edges. Use it for rice bowls, noodles, salads, or fried rice. This is a true kitchen masterpiece that does all the hard work for you!

Why You’ll Love This Recipe

  • Effortless Slow Cooker Magic: Just dump the ingredients in and let the crockpot do its thing. The hardest part is waiting!
  • The Perfect Texture Duo: Unbelievably tender, juicy chicken with crispy, sticky, caramelized bits from a quick pan fry.
  • Meal Prep Hero: Makes a huge batch that’s perfect for freezing and using in multiple meals throughout the week.
  • Restaurant Quality Flavor: The braising liquid is pure gold; deep, complex, and utterly addictive.

Ingredients for Slow Cooker Crispy Chinese Chicken

  • 1 whole chicken (3-4 lbs), skin on
  • 2 ½ cups Shaoxing cooking wine (or dry sherry)
  • ¾ cup packed brown sugar
  • ¼ cup Chinese black vinegar (or malt vinegar)
  • 1 ¼ cups light soy sauce (see note)
  • 3 tablespoons fresh ginger, roughly chopped (no need to peel)
  • 4 cloves garlic, crushed (see note)
  • 3 tablespoons vegetable oil, divided

Instructions for Making Slow Cooker Crispy Chinese Chicken

1The Slow Cooker Braise (The Flavor Infusion): Place the whole chicken in your slow cooker. It’s okay if it’s a snug fit.
Pour the Shaoxing wine, brown sugar, black vinegar, and soy sauce around the chicken.
Add the chopped ginger and crushed garlic cloves to the liquid.
Cover and cook on LOW for 8 hours. Do not add water. The chicken will cook in its own juices and the braising liquid.

2Shred the Chicken: After 8 hours, carefully remove the chicken from the slow cooker and place it in a large bowl. It will be incredibly tender.
Let it cool slightly, then use two forks (or your hands) to shred all the meat, including the deliciously soft skin. Discard the bones.

3The Crispy Transformation (The Secret Step!): DO NOT discard the braising liquid in the slow cooker! This is your flavor gold.
Heat 1 tablespoon of vegetable oil in a large non-stick skillet or wok over medium-high heat.
Add a single layer of shredded chicken to the hot skillet. Drizzle 2-3 tablespoons of the reserved braising liquid over the chicken.
Let it cook undisturbed for 1-2 minutes, until the bottom becomes dark, sticky, and caramelized. Do not stir! This creates the crispy bits.

4Finish and Serve: Once crisped, remove that batch to a plate. Repeat with the remaining chicken, adding more oil to the pan as needed.

Serve the crispy chicken immediately. It’s perfect over:

  • Steamed jasmine rice with extra braising liquid drizzled on top.
  • Tossed with rice noodles and vegetables.
  • On top of a crunchy Asian slaw salad.
  • As the ultimate filling for fried rice or lettuce wraps.

 

Slow Cooker Crispy Chinese Shredded Chicken

This Slow Cooker Crispy Chinese Chicken is fall apart tender, then pan fried until sticky and crispy! The ultimate versatile protein for rice bowls, noodles, and salads.
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Prep Time 10 minutes
Cook Time 8 hours
frying 10 minutes
Total Time 8 hours 20 minutes
Servings 8

Ingredients
  

  • 1 whole chicken 3-4 lbs, skin on
  • 2 ½ cups Shaoxing wine or dry sherry
  • ¾ cup packed brown sugar
  • ¼ cup Chinese black vinegar or malt vinegar
  • 1 ¼ cups light soy sauce
  • 3 tbsp fresh ginger chopped
  • 4 cloves garlic crushed
  • 3 tbsp vegetable oil divided

Instructions
 

  • Place chicken in slow cooker. Add wine, brown sugar, vinegar, soy sauce, ginger, and garlic around it.
  • Cover and cook on LOW for 8 hours.
  • Remove chicken, shred meat and skin. Reserve braising liquid.
  • Heat 1 tbsp oil in a large skillet over medium-high heat. Add a layer of chicken, drizzle with 2-3 tbsp braising liquid.
  • Cook undisturbed for 1-2 mins until bottom is crispy and caramelized. Do not stir. Remove and repeat with remaining chicken.
  • Serve over rice, noodles, or salad with extra braising liquid.

Notes

  • Crushing Garlic: Lightly smash the whole garlic cloves with the side of a knife; just enough to burst them open for maximum flavor without them disintegrating.
  • One Side Crisp: Only crisping one side keeps the chicken incredibly juicy while giving you amazing texture.
  • Braising Liquid: This liquid is intensely flavorful and salty. Use it as a sauce sparingly or dilute it with a bit of water.

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