Slow Cooker Crispy Chinese Shredded Chicken

This slow cooker Chinese shredded chicken is a flavor-packed dish that’s as versatile as it is delicious! The chicken simmers in a rich, tangy, and slightly sweet marinade until fall-apart tender, then gets a quick crisp-up in the pan for irresistible texture. Serve it over rice, toss it with noodles, or pile it onto a salad for an easy, crowd-pleasing meal!

Instructions

1. 1

   Place the whole chicken in a slow cooker. Add Chinese cooking wine, brown sugar, black vinegar, light soy sauce, ginger, and garlic. Cover and cook on low for 8 hours, until the chicken is tender and falling off the bone.

2. 2

   Carefully remove the chicken from the slow cooker, reserving the braising liquid. Let the chicken cool slightly for easier handling.

3. 3

   Shred the chicken (including the skin) using two forks or your hands. The meat should pull apart easily.

4. 4

   Heat 1 tbsp vegetable oil in a large skillet over high heat. Add a portion of the shredded chicken (enough to cover the pan without crowding) and drizzle with a little reserved braising liquid.

5. 5

   Cook for 1-2 minutes until the underside is golden and crispy. Don’t flip the chicken to keep it juicy. Remove to a plate and repeat with remaining chicken in batches, adding more oil as needed.

6. 6

   Serve the crispy chicken over rice, with noodles, in a stir-fry, or on a salad, with extra braising liquid on the side for drizzling.

Recipe Notes

• Chicken – A whole skin-on chicken ensures juicy results and flavorful skin for crisping. Thighs or drumsticks can work but may need less cooking time (check after 6 hours).

• Chinese cooking wine – Also called Shaoxing wine, it adds authentic depth. Find it at Asian grocery stores for as little as $1. Dry sherry is a good substitute.

• Black vinegar – This adds a tangy, slightly sweet note. Malt vinegar or white vinegar (not balsamic) can substitute, but black vinegar is worth seeking out for authenticity.

• Soy sauce – Light soy sauce keeps the dish balanced. If using regular soy sauce, reduce to 3/4 cup, add 1/2 cup water, and 1 tsp salt to avoid overpowering saltiness.

• Garlic – Crush whole cloves (skin-on) with a knife to release flavor without mincing. This keeps the garlic’s intensity subtle in the marinade.

• Crisping tip – Browning one side only keeps the chicken juicy with a crispy contrast. Work in batches to avoid steaming and ensure a golden crust.

• Storage – Shredded chicken freezes well before or after crisping. Store in freezer bags for up to 3 months. Thaw and crisp if not browned yet. Refrigerate leftovers for up to 4 days.

• Nutrition – Values are per serving, assuming 10 servings. Calories are slightly overestimated due to fat rendering into the braising liquid (reduces ~60-100 calories). Braising liquid is not fully consumed.