Kitchen notes · a little help before you start
Slow Cooker Crispy Chinese Shredded Chicken
Slow Cooker Crispy Chinese Shredded Chicken brings together whole chicken, chinese cooking wine, and chinese black vinegar. The method calls for working in batches. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 480 min
- Total
- 485 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Asian
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
A few quick notes
1. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
2. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
3. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
Get to know the ingredients
Whole chicken
Look at how this ingredient comes into the method: 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…
Chinese cooking wine
Look at how this ingredient comes into the method: Place all ingredients except the oil in slow cooker.
Chinese black vinegar
Look at how this ingredient comes into the method: Place all ingredients except the oil in slow cooker.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Slow Cooker Crispy Chinese Shredded Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: If you froze it before browning the chicken, then brown it after thawing. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Keep the first boil and the next step together
Read what happens once the mixture comes to a boil. Have the next ingredient or heat adjustment ready, and continue with the sequence the recipe gives.
Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker and pot. Read the first preparation step before you get going: Place all ingredients except the oil in slow cooker.
Which little step is worth remembering?
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
What check should I look for as it cooks?
Keep this part of the method in view: Cook until the underside is browned and crispy (about 1 1/2 minutes), then remove from the pan.
Is there another preparation step to plan for?
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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