Recipe

Chinese Roasted Crockpot Chicken Recipe

Add Step-by-Step Photos	Miriam / All my dishes 1 year, 10 months ago This simple recipe uses just five ingredients and results in a juicy and well spiced chicken. Serve it with hot cooked rice and a few stir-fried vegetables. Prep:15m Cook:390m Servings:4	Miriam
	chicken simple slowcooker

finished, in bowl st

flopped onto platter

Add Photos

Does this look good? Yeah! / Nope

Fans

bakermel

chillidude

reviews

robertg

dynie

hollymayb

Ingredients

1 stalk celery, cut into 1" pieces

4" piece ginger root, minced

3 green onions

4-5 lb. roasting chicken

1 Tbsp. soy sauce

2 tsp. Chinese five spice powder

Directions

Place trivet or steamer basket in 4-5 quart crockpot.

Rinse chicken and drain well, then pat dry with paper towels.

Place celery, gingeroot, and green onions inside chicken.

In small bowl, combine soy sauce and five spice powder to make a paste. Rub this mixture over the chicken. Place chicken on trivet inside crockpot.

Cover crockpot and cook on LOW for 6-7 hours, until chicken is tender and juices run clear when pricked with fork and internal temperature of the white meat registers 180 degrees F.

Discard vegetables inside chicken; carve to serve.

Recent Gawkers

Not quite what you're looking for? See more Main Dish / Chicken

Or see more just like this

Comments

kukla 1 year, 10 months ago said:
Wow! I bet this smells absolutely devine while it's cooking!! Very nice, simple post!! TY, Miriam :)

amyliz 1 year, 10 months ago said:
Can't wait to try this...thanks for the post!

robertg 1 year, 9 months ago said:
You just made my day with this post,thanks....Bob

dynie 1 year, 1 month ago said:
This will be great for Crock Pot season! I learned about the Chinese five spice powder from another GR recipe. I have a bottle of it now, but it's posted in the recipe version, too.

pointsevenout 1 year ago said:
I don't have a trivet or steamer basket. Would it be okay to use a bowl strainer or several tinfoil balls in the bottom of the crock pot to keep the bird in the air. I'm assuming that the idea is to elevate the bird so the fat will run off.

miriam 11 months, 3 weeks ago said:
Probably either of your suggestions would work I imagine. Yes it keeps the meat out of the fat and juices. --Sorry it took me so long to respond. We moved recently are are adjusting to "dial-up" after being accustomed to high-speed internet. :-(

pointsevenout 10 months, 1 week ago said:
Nothing to blow my skirt up over my calves. Taste is good. Tastes like chicken. :-)
Used a bowl strainer. Liked the way it kept the bird out of the renderings.

Made some pics for you.

Add a Comment