Asian-Spiced Chicken & More in a Crock Pot

22 Oct

A great meal with nice flavors and plenty of vegetables.

Time: 30min prep, 5 hour cook               Serves: 6-8


  • Chicken

  • 2 boneless skinless chicken breasts, cubed
  • 2 tbsp olive oil/sesame oil
  • 1 tbsp soy sauce
  • 1 1/2 tsp Oriental/Chinese Five Spices powder
  • 1 tsp Gomasio (sesame seeds, seaweed & sea salt)
  • 1 cup onion, chopped (about half a med/large onion)
  • 5 cloves garlic, minced or grated
  • crushed red pepper flakes to taste
  • & More

  • 2 cups carrots, sliced
  • 3 cups bean sprouts
  • 4 cups packed Napa cabbage, white ribs removed – roughly chopped
  • 3 cups packed Bok Choy, white ribs removed, roughly chopped
  • 2 cups celery, chopped
  • 3 tsp ginger root, peeled & grated
  • 1 15oz. can kidney/red beans, drained
  • 1 15oz. can navy/northern beans, drained
  • 1 cup edamame (soy beans), shelled – frozen is okay
  • 2 cups chicken stock, reserve 1/2 cup
  • 3 tbsp soy sauce
  • crushed red pepper flakes to taste
  • sea salt to taste
  • 2 tbsp corn starch
  • 1 4oz. can/tub baby corn, drained
  • 1 5oz. can/tub bamboo shoots, drained
  • Garnish

  • scallions, green & white parts chopped
  • cilantro leaves

How to make it

  • Chicken

  • In a glass bowl (sealable & large enough to contain chicken) combine oil, soy sauce, five spices, Gomasio, and red pepper flakes. Mix well. Add chicken and toss to coat. Cover and refrigerate overnight if possible, but a couple of hours will do.
  • After marinate time is up, heat a large skillet over medium heat. Add chicken and cook for about 7 minutes, stirring occasionally. Add onion and cook for 2-3 minutes, stirring occasionally. Add garlic and cook for another minute or 2. Remove from heat.
  • & More

  • Spray crock with non-stick cooking spray. Place chicken, carrots, sprouts, cabbage, Bok choy, celery, ginger, beans, 1 1/2 cups chicken stock, soy sauce, red pepper and sea salt. Mix well. Cover and cook on low for 4 hours.
  • Mix corn starch with remaining chicken stock. Add mixture to pot along with baby corn and bamboo shoots. Stir well. Cover and cook on high for 30 min-1 hour. Garnish & serve over rice if desired.

3 Responses to “Asian-Spiced Chicken & More in a Crock Pot”


  1. Chinese New Year Celebration « detroittokyo - January 22, 2012

    […] some traditional ingredients. Some of these recipes include Beef, Broccoli, and Bella Stir-Fry and Asian-Spiced Chicken & More. Stay tuned for more and enjoy the […]

  2. Shiitake “Fried” Rice « detroittokyo - January 29, 2012

    […] I served this with my Asian-Spiced Chicken & More. Advertisement GA_googleAddAttr("AdOpt", "1"); GA_googleAddAttr("Origin", "other"); […]

  3. Seven Days of Slow Cooking Part 2 « detroittokyo - October 23, 2012

    […] machine can churn out. Here’s a look back at last years slow cooking line up: Tortilla Soup, Asian-Spiced Chicken & More, Minestrone Soup, Spiced Beef Stew, Beef & Bean Chili, Tangy Chicken Thighs, and Beefy Short […]

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