Dust off your crockpot–this Asian Pulled Chicken is perfect for a chilly night and is a snap to put together!
I don’t do crockpot recipes that involve multiple steps. Isn’t the point of the crockpot to set it and forget it? So this recipe is super simple: place chicken in crockpot, top with a bunch of seasonings/sauces–without even mixing it!, cover, cook, enjoy. Perfect, huh?! Since I prefer to not even have to CHECK on crockpot meals while they’re cooking, I always like to use a bunch of sauce so the meat doesn’t dry out. For this recipe, I combined orange juice, rice vinegar, honey, and some spices with a myriad of Asian sauces I had hanging about in my pantry: soy sauce, hoisin, and oyster sauce…and some of Star Fine Foods’ Asian Cuisine Cooking Oil to give everything a little extra soy/ginger ooomph. If you don’t have all those sauces, don’t worry. One would be more than enough to make this almost barbecue-like sauce shine.
Once you open the lid, you’ll be greeted with the awesome aroma of chicken bathing in a sweet and tangy sauce. There’s citrus and a little heat and ginger and all sorts of good things in there, making that tender, melt-in-your-mouth chicken tastes even better than it smells. Since it was so effortless, I bet you’ll make this recipe again and again and again! Enjoy!
three years ago: Corn Cake Salad
four years ago: Sausage Pepper Penne
Crockpot Asian Pulled Chicken
Ingredients:
- 2 pounds chicken – a combination of chicken breast and thighs is good, or just one works too
- 1/2 cup orange juice
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 1/4 cup hoisin
- 1/4 cup honey
- 1/4 cup Asian Cuisine Cooking Oil by Star Fine Foods [or 1/4 cup olive oil with 1/4 teaspoon ground ginger + 1 teaspoon soy sauce]
- 2 tablespoons oyster sauce
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ginger
- 1/2 teaspoon red pepper flakes
- rice, for serving
- cilantro, for serving
Directions:
Place chicken in crockpot. Add all ingredients to crockpot [except rice and cilantro], then cover and cook on high for 4-5 hours or low for 6-8 hours. Gently shred chicken with a fork. Serve with rice and cilantro.
The Pajama Chef 