Chinese Dinner Crock Pot
Transform your weeknight dinners with this flavorful and fuss-free Chinese Dinner Crock Pot recipe! Tender, juicy chicken thighs are slow-cooked to perfection in a savory-sweet blend of soy sauce, hoisin sauce, honey, and aromatic garlic and ginger. Bright vegetables like red bell pepper, carrots, baby corn, and snow peas infuse the dish with vibrant color and crunch, while a cornstarch slurry ensures a silky, restaurant-style sauce. Served over fluffy white rice and garnished with green onions and toasted sesame seeds, this comforting meal is easy to prepare yet delivers authentic Chinese-inspired flavors. With just 15 minutes of prep time and a leisurely 4-5 hours in the crock pot, it’s perfect for busy families craving a wholesome dinner with minimal effort. Optimize your weeknight routine without sacrificing taste—this slow cooker recipe is sure to become a household favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken thighs
- 0.25 cup soy sauce
- 0.25 cup hoisin sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 1 medium red bell pepper, sliced
- 2 medium carrot, sliced into thin rounds
- 1 15-ounce can baby corn, drained
- 1 cup snow peas, trimmed
- 0.5 cup chicken broth
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 4 cups cooked white rice
- 2 stalks green onions, sliced
- 1 tablespoon sesame seeds, toasted
Instructions
Place the chicken thighs at the bottom of a crock pot.
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, rice vinegar, garlic, and ginger. Pour this mixture over the chicken.
Add the red bell pepper, carrot, baby corn, and snow peas on top of the chicken.
Pour the chicken broth over all the ingredients in the crock pot.
Cover and cook on low for 4-5 hours, or until the chicken is tender and fully cooked.
In a small bowl, mix the cornstarch and cold water until smooth. Stir this mixture into the crock pot during the last 30 minutes of cooking to thicken the sauce.
Once done, serve the chicken and vegetables over cooked white rice.
Garnish with sliced green onions and toasted sesame seeds before serving.
Nutrition Facts
Calories |
2376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 7168 mg | 312% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 78.7 g | ||
| Protein | 145.8 g | 292% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 428 mg | 33% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2995 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
