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My picky 5 year old hasn’t eaten dinner with us for two weeks now. Just smelling the food makes him gag! I have never met a pickier person ever. So I found this recipe for Slow Cooker Asian Chicken. She said it was her favorite recipe and it only takes 5 minutes to prepare. I thought ok! I think my picky eater might like this and it looks delicious and easy. Sure enough it took less than 5 minutes to throw into my slow cooker and it was the BEST thing I have eaten. My 5 year old devoured it and left nothing on his plate. You all know that I love Asian food and I could have it at least once a week! The sauce on this chicken was so wonderful and savory! You know it is good when you already want to make the recipe again in the same week!!

Bite sized pieces of slow cooker asian chicken on top of rice with broccoli beside it.

Rating: 5 stars  Difficulty of Recipe: 1 star
Review:  This gives an option of using a liner in your crockpot for easier clean-up. I didn’t use one and the clean-up wasn’t bad, but the Oyster Sauce tends to make it stick a little more. Also don’t let the oyster sauce scare you. It didn’t give it a fishy taste at all. The flavor of this chicken is amazing! I would make this meal every week!


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Slow Cooker Asian Chicken

By: Alyssa Rivers
The sauce on this chicken was so wonderful and savory! You know it is good when you already want to make the recipe again in the same week!!
Prep Time: 15 minutes
Slow Cooker Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 6 Servings



  • Spray slow cooker with cooking spray or put a liner in it.
  • Place Chicken breasts in slow cooker.
  • In a small bowl whisk together soy sauce, Worcestershire sauce, quick-cooking tapioca, minced garlic and oyster sauce.
  • Pour over chicken and if using a liner tie up the liner.
  • Cook on low for 4-6 hours. Serve over rice and enjoy!


Calories: 199kcalCarbohydrates: 6gProtein: 33gFat: 4gSaturated Fat: 1gCholesterol: 96mgSodium: 907mgPotassium: 601mgFiber: 1gSugar: 2gVitamin A: 45IUVitamin C: 2mgCalcium: 14mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course
Cuisine: American, Asian American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer and experienced recipe-developer. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.

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  1. Followed all directions and mine was still soupy so had to add cornstarch to thicken in the end. And my chicken did come out dry so might not cook it as long in my crockpot next time. Overall interesting flavor. Will have to make again with little tweaks.

  2. Do you know the reason for the quick cooking tapioca, in the recipe? My family doesn’t like the texture of the small jelly beads and I’m wondering if it makes a difference if it’s left out.

    1. It is just used to thicken up the sauce. Because slow cookers can cause the sauce to be thin because of the moisture you usually have to use something like cooking tapioca or cornstarch. 🙂

  3. I am going to make this today. I was wondering how many pounds of chicken you put it. Since all chicken weighs different amounts I wanted to be sure. Thanks.

  4. Hi, was just wondering how many this is meant to serve? I want to make it for 6 adults, so I don’t know that there will be enough.

    1. It was enough for my family of four. You can just add a little more sauce and pork and it will still be great!

  5. I have some picky eaters as well, so I am going to give this a try. It looks great and if your little boy will eat it, it must be good!