Spicy Chinese Chicken For 2

Prep Time
Cook Time
6h 15m
Ready In

"You can use chicken thighs or chicken breast for this recipe I prefer using thighs, but, if you are using the breasts, cook them for the shortest time as they tend to dry out when cooked in the slow cooker. I serve this on top of white rice and drizzle the sauce over the rice. If gluten intolerant make sure you are using gluten free chicken stock and soy sauce."

Original recipe yields 2 servings


  • Serving Size: 1 (279.4 g)
  • Calories 544.4
  • Total Fat - 38 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 233.5 mg
  • Sodium - 884.1 mg
  • Total Carbohydrate - 9.9 g
  • Dietary Fiber - 0.4 g
  • Sugars - 4.1 g
  • Protein - 38.7 g
  • Calcium - 36.9 mg
  • Iron - 2.1 mg
  • Vitamin C - 2.1 mg
  • Thiamin - 0.2 mg

Step 1

In a bowl, combine chicken stock, chilli sauce, soy sauce, molasses, rice vinegar and brown sugar, stirring well to insure sugar is dissolved. Add garlic, gingerroot and peppercorns.

Step 2

Arrange chicken over bottom of crock-pot.

Step 3

Top chicken with green onion and cover with sauce.

Step 4

Cover and cook on low for 5 to 6 hours or on high for 2 ½ to 3 hours, until juices run clear when chicken is pierced with fork.

Step 5

If you prefer a thick sauce, add the cornstarch and water mixture; give this a bit of a stir and let cook another 1/2 hour.

Step 6

If you like a crispy skin, place the chicken pieces on a baking sheet under a preheated broiler for a couple of minutes.

Tips & Variations

No special items needed.



My husband loved this dish and has requested it again. The chicken was tender and flavorful. I didn't care for the sauce but my dh loved it. Spicy, and delicious he said. Thanks for sharing your recipe. Made for Alphabet tag 2020.

review by:
(7 May 2020)

Chef Potpie

We really enjoyed this tasty chicken! I had a bag of 8 skinned bone-in thighs in the freezer just waiting for a purpose, so I tripled the recipe, except for the hot sauce. I have a tendency to make things too hot for myself, trying to get it hot enough for hubby, so I used half the amount it would have been if tripled. It was "just right" spicy for me, and he added more at the table. The chicken was just sweet enough and fell off the bone. So moist and tender! I will make this one again!

review by:
(11 Feb 2020)


Absolutely delicious...the hubby said it was the best chicken he ever had...and he really doesn't care for chicken...this is a keeper and it's going on my best of 2019 list...made for "Alphabet" tag game at FFF

review by:
(27 Oct 2019)


Loved the idea of cooking in the crock pot! Found that after the cooking time, the chicken was a little rubbery,, so I did put it under the broiler. Also doubled the ingredients to thicken the sauce. I ended up with 6 thighs, and increased other ingredients accordingly....that may have been why I had to add more thickening ingredients. The taste was wonderful, and isn't that what we are looking for? Thanks for sharing! Made for FYC tag game.

review by:
(12 Dec 2015)


This was yummy with domestic rabbit. I cut back on the hot sauce for DH. Cooked in oven, covered. 300 degrees for 2 hours.

review by:
(23 Feb 2015)


Loved the chicken. cooked as per recipe and was beautifully moist a tender after 3 1/2 hours on high. My 4 thighs were very large and just fitted snuggly into the bottom of the crock pot so much so that the DM and I could only get through 1 each but I am sure the left overs will be great in sandwiches. For the sauce I decanted it into a pot and added a cornflour slurry and cooked it on the stove pot to thicken, otherwise made exactly as per recipe, thank you QueenBea, made for What's on the Menu game at Food Friends and Fun.

review by:
(2 Aug 2014)