Today, Wanda Baker of Bakersbeans is sharing with us a delicious crockpot recipe for five spice chicken. Wanda is a mom, a baker and a blogger, among other things. Bakersbeans is where she shares all of her tried and true favorite recipes that she wants to pass on to her own family. I think you will enjoy the exotic flavors in this five spice chicken and the ease of this crockpot recipe.
Crockpot Recipe For Five Spice Chicken
Crockpot Five Spice Chicken Ingredients
- 2-3 lbs chicken pieces (bone in thighs, drumsticks, breasts, or a combination)
- ⅔ cup chicken stock
- ½ tsp sesame oil
- 2 tbsp soy sauce
- 1 tsp 5 spice powder + more
- 1 tbsp oyster sauce
- 3 green onions, chopped
- 2 stalks celery, chopped with leaves
- 1 can (398 ml) whole young corn
- canola oil
- salt and pepper
- cleaned bok choy leaves for garnish
Crockpot Five Spice Chicken Instructions
Pour some oil into a pan and turn to medium high. Season chicken pieces with salt, pepper and a sprinkle of 5 spice powder on both sides. Brown chicken on both sides and remove to slowcooker.
Toss chopped celery and green onion into slowcooker on top of chicken.
In a bowl whisk together chicken stock, sesame oil, soy sauce, 1 tsp 5 spice powder and oyster sauce. Pour over slowcooker ingredients.
Turn on low and let cook 6-8 hours, or high for 3-5 hours.
The last hour of cooking add your whole young corn and nestle it in around the chicken pieces.
Remove chicken pieces from broth and serve with rice, egg noodles or cheesy mashed potatoes. Ladle on some of your delicious broth and add a little bok choy garnish on the top before serving.
If there are leftovers, you can remove the chicken meat from the bones and use the next day to make soup, quesadillas, chicken salad or a sandwich. If you enjoyed this recipe from Wanda of Bakersbeans you may want to check out her Facebook page as a way of keeping up to date with her latest recipes.