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 Chinese five spice chicken and the ease of this crockpot recipe.
Crockpot Recipe For Five Spice Chicken
Serves: 6
Crockpot Five Spice Chicken Ingredients
- 3 lbs chicken pieces
- ⅔ cup chicken stock
- ½ tsp sesame oil
- 2 tbsp soy sauce
- 1 tsp 5 spice powder
- 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
- thinly sliced bok choy leaves for garnish
Crockpot Five Spice Chicken Instructions
Pour some oil into a pan and turn to medium high. You can use bone in thighs, drumsticks, breasts, or a combination of chicken pieces for this recipe. Season chicken pieces with salt, pepper and a sprinkle of 5 spice powder on both sides. Brown chicken on both sides and remove to the crockpot.
Toss chopped celery and green onion into the crockpot on top of the chicken.
In a bowl whisk together chicken stock, sesame oil, soy sauce, 1 tsp 5 spice powder and oyster sauce. You can use store bought 5 spice or homemade.
Pour over other crockpot 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 (also known as baby 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 sliced bok choy on the top for garnish before serving.
Printable Five Spice Chicken Recipe
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Chinese five spice brings so much delicious exotic flavor to this chicken with hints of cinnamon and cloves. Delicious served in it's it's rich broth.
Ingredients
- 3 lbs chicken pieces
- 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
- bok choy leaves, thinly sliced
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 crockpot.
- Toss chopped celery and green onion into crockpot 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 crockpot 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 Chinese 5 spice chicken 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.
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Man this looks really good. I’m gonna try this in the next week or so. I love crock pot recipes!!
Looks delicious and straightforward to make. Nice type of tasty dish to have in the back pocket for weekday meals. Thanks for sharing it.
For this dish, I usually put the chicken in the oven and make it grilled five spice chicken since I like the skin crispy. Your way is more like chicken stewed in the clay pot. The chicken looks yummy and I like how you add young corn in the dish. I’ll try out this new recipe. Thanks for sharing, Scarlet!