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Crockpot Asian-Style Whole Chicken Recipe

Add this Crockpot Asian-Style Whole Chicken Recipe to your meal plan for next week!  It’s a super easy, delicious, and family-friendly dish.

My mom was going through her recipe cards and found an oldie but goodie for Baked Asian-Style Whole Chicken.  She texted me a photo of the card and said, “You should make this in the crockpot.”

So I did.

It was UH-MAZING.  The meat was so tender that it fell off the bone and melted in your mouth. (I literally couldn’t take a photo of the entire chicken because it was falling apart.)

Crock Pot Asian-Style Whole Chicken Recipe

Three reasons you need to make this Crockpot Asian-Style Whole Chicken Recipe ASAP: 

  1. The combination of ginger and soy sauce is to die for.
  2. Whole chickens are more delicious and affordable than boneless chicken breasts.
  3. It tastes totally different than my typical Crock Pot Roasted Chicken Recipe.

I normally think water dilutes the flavor of crockpot recipes but it’s the perfect addition to this dish because it keeps the soy sauce from being too salty.  Enjoy!

Crockpot Asian-Style Whole Chicken Recipe

Yields: 6 servings (I recommend using a 6-quart Crock Pot)

Ingredients

  • 5-pound whole chicken
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 1 tablespoon sherry
  • 1-inch fresh ginger root, peeled and minced
  • 1 tablespoon ground ginger
  • 2 tablespoons sugar

Directions

  1. Wash the chicken and remove the neck and giblets from inside.  Pat dry.
  2. Place chicken in crockpot belly-side up.
  3. Cover with remaining ingredients and add lid.
  4. Cook on “low” setting for 6-8 hours or until cooked through.  (You can buy a chicken with a pop-up timer or use a meat thermometer to make sure the meat reaches 165 °F.)

To Freeze and Cook Later

  1. Wash the chicken and remove the neck and giblets from inside.  Pat dry.
  2. Add chicken and remaining ingredients to a gallon-sized plastic freezer bag and freeze for up to three months.
  3. When ready to eat, thaw overnight in refrigerator.
  4. Add contents of freezer bag to crockpot and position chicken belly-side up.  Cook on “low” setting for 6-8 hours or until cooked through.

Serve with green beans and potatoes or rice.

Thoughts or questions?  Please leave a comment below and I’ll respond as soon as I can.  I’d love to hear from you. 

9 Comments

  • Silver says:

    We raise our own organically fed, pastured chickens, so I am excited about this recipe! Do you have any suggestions for a substitute to sherry? I do not have it on hand and do not want to purchase for 1 T in a recipe. Thank you!

  • monica says:

    I just made this yesterday for dinner… Wow, was it good!!
    It falls off the bone so I just took all the bones out, used the amazing sauce/broth it created, added frozen peas and carrots, put everything together and served over white rice.. SUPER YUM!!
    Thanks for the great ideas!! Even with a little baby around!!
    You must also post photos of your little ones …

  • Adrienne says:

    What can i use if i dont have fresh ginger?

  • Janelle says:

    It is a small amount of liquid in the pot compared to size of chicken. Does this matter when cooking the chicken all the way through?

  • Ryan says:

    I love asian chicken. One of my tweeks for this recipe is to add a tablespoon of oyster sauce. It adds depth to the sauce, and I subbed honey for the sugar. Great recipe, thanks.

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