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.



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)


This was really good. at first I used 1 Tablespoon of sriracha but increased to 1 1/2. I wanted to use up chicken in freezer so used drumstick's but skinned them. at end I transferred sauce to a saucepan and thickened over stove

review by:
(8 Jul 2013)


My husband and I really liked this chicken. It was spicy but not real hot and the flavors really came through from the long time in the crock pot. It didn't look so pretty coming out of the crock post but the flavor made you forget all about that!

review by:
(31 May 2013)


What an awesome blend of flavors this chicken had. We loved it! My husband told me I can make this for him anytime I feel like it. I have to say it is a great chicken dish with layers of flavor that blend so well together. We had it with jasmine rice and pea pods for a great and different meal.

review by:
(30 Apr 2013)