This chicken takes slow cooked deliciousness to a whole new level. Packed full of proper Chinese flavours, super juicy with the added bonus of glorious brown crunchy bits, it takes just 5 minutes to prepare this Chinese Shredded Chicken.
Like Shredded Sweet Soy Sauce Chicken Breast, this Asian shredded chicken is ideal to toss through noodles, in a stir fry, pile into buns, use in salads or serve over rice! Instructions included for making this in a slow cooker or on the stove.
Slow Cooker Crispy Chinese Shredded Chicken
“Slow cooked juicy shreds of chicken soaked with Chinese flavours with brown crunchy bits? Yes please!”
I think this is a great example of a dish that uses just a few ingredients and can transform into something sensational and quite unique. This chicken is braised in classic Chinese flavours, the base of which is Chinese cooking wine. Chinese cooking wine is available in large supermarkets in Australia but I really recommend you go to an Asian grocery store because it is far cheaper. I bought a 750ml/25oz bottle for just $0.99!
If you don’t have Chinese cooking wine, you can substitute with sherry. Be sure to use a dry one, not a sweet one, otherwise it will be far too sweet!
In addition to the Chinese cooking wine, the braising liquid has other classic Chinese flavours, including garlic, ginger and sugar. It also has vinegar in it, to balance out the sweetness. I used black vinegar, which is a Chinese vinegar (you can also get it at supermarkets but is much cheaper at Asian grocery stores!) but you can substitute with any other vinegar other than balsamic vinegar. Preferably a brown vinegar but white will also work.
The braising liquid is fantastic as it is infused with the flavour of the slow cooked chicken so is essential an incredible stock. Serve it on the side with the chicken or use it as a stir fry sauce which is what I did for a Crispy Shredded Chicken Noodle Stir Fry. If you add a splash of vinegar, it is also brilliant used as a salad dressing.
“One chicken will serve 10 to 12 people. Shredded meat always goes so much further than I expect.”
This recipe makes ALOT. Any recipe where the meat is shredded seems to make more than you expect. Ordinarily, I would say a 4 lb / 2 kg roast chicken would serve 6 people. But when you shred it, it will easily serve 8 to 10 people, or up to 12 if you use it for things like stir fries and salads.
My favourite way of serving this is simply piled high on a plate, scattered with shallots / scallions, with plain rice and some steamed vegetables on the side.
This Slow Cooker Crispy Chinese Shredded Chicken freezes extremely well and is very versatile so it’s really handy to have on hand for quick meals. Here are some other ideas for things you can make and ways to serve it:
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Stir fried noodles – stir fry the chicken with noodles and vegetables using the braising liquid as the sauce. Like this Crispy Shredded Chicken Noodle Stir Fry;
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Serve with rice and a side of vegetables, like this Restaurant Style Chinese Broccoli with Oyster Sauce;
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Fried rice;
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Salad – toss with leafy greens and/or vermicelli noodles. Add a splash of rice vinegar (or any other vinegar) to the braising liquid and use it as the dressing;
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Pile onto steamed buns, drizzle with braising liquid; and
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Roll up spring roll wrappers, spray with oil and bake until golden.
Love to hear what you think! If you have any questions, just leave them in the comments section below and I’ll be sure to answer them.
Happy cooking! – Nagi
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Slow Cooker Crispy Chinese Shredded Chicken
Ingredients
- 3 - 4 lb / 1.5 - 2 kg whole chicken , skin on
- 2 1/2 cups Chinese cooking wine (or sherry) (see notes)
- 3/4 cup brown sugar (or substitute with white sugar)
- 1/4 cup black vinegar (or substitute with malt vinegar, or white vinegar. Don't 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 - see notes)
- 3 tbsp cooking oil (vegetable, peanut or canola)
Instructions
Slow Cooker
- Place all ingredients except the oil in slow cooker.
- Slow cook on low for 8 hours.
Stove Top
- Place all ingredients except the oil in a pot in which the chicken fits quite snugly but not tightly (you don't want the sides of the chicken pressed up tightly against the wall of the pot).
- Put lid on and bring to boil over high heat. Turn heat down to low and let it simmer for 1 1/2 to 2 hours, until the meat is very tender and falling off the bone.
Shredding and Crisping
- Remove chicken from braising liquid.
- Shred with your hands or two forks, including the skin. The meat should fall off very easily.
- Heat 1 tbsp of oil over high heat in a large heavy based fry pan.
- Add chicken (enough to cover the pan without crowding it) and drizzle over braising liquid.
- Cook until the underside is browned and crispy (about 1 1/2 minutes), then remove from the pan. Don't flip the chicken (see notes).
- Repeat with remaining chicken (it takes me 3 batches).
- Serve with rice, on rice stick noodles or on a salad with the remaining braising liquid on the side. It is also great in fried rice.
To Store
- This freezes really well, before or after browning the chicken. Just divide into freezer bags, label then freeze. If you froze it before browning the chicken, then brown it after thawing.
Recipe Notes:
Nutrition Information:
Hi Nagi, I am so loving your recipes and so is my family – my thermomix is feeling neglected! I want to clarify that it is 8 hours on low as I read a comment saying 8 hours on high?
Hi Carol, 8 hours on low 🙂
I have to make a dinner for a large group (65 People). We will be camping, so not a full kitchen. Do you think I could use boneless chicken instead of whole chicken to save time? If so, how many pounds do you think I would need?
Hi Nagi, made this dish yesterday, in cold rainy Nottingham, England. Made the family warm and loving your masterpiece
Thanks so much Rich, I’m so glad you enjoyed it!
Wondering if you have tried this recipe with a pork shoulder?
Would love to see this converted to an IP recipe. Pretty please?
Hi Nagi, so loving your recipes, it’s so much fun to experiment!! I’ve currently got your slow-cooker Chinese shredded chicken cooking away for dinner and it smells fantastic. I just wanted to confirm that I strain the liquid into a bowl before using? Thanks again x
HI Kate! So glad you’re enjoying my recipes, thanks for trying them! I don’t string the liquid because I find it’s easy to avoid the garlic and I don’t mind the ginger bits because it’s super soft. But by all means you can go ahead and strain! N xx
I have mine in the slow cooker now! The smell is amazing… my 4 year old just walked in the house and said ‘aww Mum is stinks beautiful’
Highest. Praise. Ever. 🙌🏻
Thank you for the recipe Nagi!! Another super great and easy recipe. Will definitely be making this again!
That’s terrific to hear Syulie! Thanks for taking the time to let me know – N x
OK. I had Mandarin pancakes in my freezer so I made Mu Shu chicken with this recipe. Excellent.
Will try your noodle stir fry as soon as I get the Chinese broccoli. Thanks, Nagi.
Hope you love it! N x
Hi Nagi,
If I freeze the unbrowned chicken canI freeze the braising liquid too. Thanks
Yep you sure can! N x
Hi Nagi!
I was hoping to double the recipe in the oven with two whole chickens. What temp and cook time would you suggest?
Hi Sandra, in the same pan??
Yes, I have a 15.5 qt Dutch oven :-).
I just realized I could do it on the stove top with your directions 😉. Thanks! Hi
Your recipes are FABULOUS! Thank you so much for sharing them with all of us.
You’re most welcome Sophie! Enthusiasm like yours is what makes me love what I do so much! N xx
Hi Nagi,
7am in Queensland and getting ready to make this in my slow cooker.
You do say cook on HIGH for 8 hours. That seems extreme. . . .
Should it be LOW for 8 hours?
I’m going to put it on high for 4 hours and then see how it’s going.
Thank you so much for sharing your brilliant recipes.
This is my “Go To” site now!!!
Hi Anne – I’m sorry for the delay responding! I must admit I haven’t made this in a while. However, I just checked another recipe of mine and I do a “roast chicken” in the slow cooker for 8 hours on LOW. This cooks the chicken so it is tender but not falling apart. This recipe is intended to be fall apart. I think 6 hours on HIGH is probably enough, I would love to know how you go if you reduce the cook time. 🙂 Thank you for your lovely message, I am so pleased you are enjoying my recipes! N xx
Hi Nagi – I am using 2 small cornfed free range chickens (1 kilo each) instead of a large one in my slow cooker. Should I change the cooking time? (had planned on 8 hours on low). Thank you!
Hi Laura! 6 hours should be plenty!
We had this for dinner this evening. Absolutely fabulous! ⭐️5X!!
WHOOT! 🙌🏻
Can I put this on the stove top?
Hi Christina, you mean cook the whole thing on the stove? Yup! Around 1 hour on a low simmer should perfect!
Hi Nagi, if I make this using breast rather than a whole chicken, would you suggest around 1kg of chicken would be a good ratio? Or more?
Flavours look delish – can’t wait to try it!!!
Hi Lisa! Yes, about 1 kg is right. 🙂 Breast is much leaner though, I would add a splash of oil as well 🙂
Okay shall do. Adding this into the menu plan for this week!!!!!!! Thanks heaps xo
I’ve just popped this into the slow cooker. There is tons of liquid, just wondering if I make this with breast again, could I get away with halving the ingredients?
Hi Lisa! Yes there is a stacks of liquid with this recipe, the braising liquid. I think it will be ok with a half batch using the same liquid! I wouldn’t do a whole batch as you guessed the liquid will have less flavour in it 🙂
I have chicken thighs (skinless) that need using. I’m assuming that will work in the slow cooker with reduced cooking time. Do you think 4 hours on high would be about right? Thanks for sharing your recipes.
is it ok to use chicken breasts without skin. They seem to be multiplying in our freezer so need to use them.
thank you so much for all your “YUMMY RECIPES”
I’m having the same problem! I keep buying them thinking I need some then not using them ? Yes it will work with breast but just adda generous splash of oil when crisping it up to add some juiciness to it 🙂 N x
Love this recipe, first of many I’m going to try, came across your site by accident – so glad I did. Couldn’t find the Chinese Wine so used some Tequila, then found the wine and put that in too, didn’t measure very carefully & probably used a bit less sugar. Cooked in a pot for about 2 hours. Delicious – made the noodles with fresh veg with one lot, have quite a bit left to pop in the freezer for our next fried rice. Definitely will be making again and again. Thank you.
Oooh! Thank you, I’m so glad you enjoyed this Marg!! 🙂
This recipe sounds yummy. I will try this very soon. While you seem to have delicious recipes, I wonder if you might have one for Shrimp and Lobster Sauce, with a Dark Sauce, not a Tan Sauce. I have Dark Soy Sauce and Fermented Black Beans but I don’T seem capture the Right Flavor I get when I eat this in a Restaurant. Thank You for your Consideration. Kent
Hi Kent! I’m sorry I don’t have one with a dark sauce. How does the flavour differ from the light coloured sauce?