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This Asian citrus slow cooker shredded chicken transforms simple chicken breasts into a flavorful, versatile protein that's perfect for meal prep. The bright citrus notes balance perfectly with the umami-rich Asian seasonings, creating a dish that works in everything from rice bowls to tacos.
I first created this recipe when I needed something easy but impressive for unexpected guests. The aroma that filled my kitchen had everyone asking for the recipe before they even tasted it. Now it's my go-to when I need to feed a crowd without spending all day in the kitchen.
Ingredients
- Boneless skinless chicken breasts: These stay moist in the slow cooker and shred beautifully. Look for ones without added solutions for best flavor.
- Kosher salt: The larger crystals distribute more evenly than table salt for consistent seasoning.
- Chicken broth: Creates a flavorful poaching liquid. Choose low sodium to control saltiness.
- Fresh Sunkist navel orange: The juice provides brightness and natural sweetness. Select heavy oranges with firm skin for maximum juice.
- Soy sauce: Adds depth and umami. Low sodium lets you control the salt level.
- Rice wine vinegar: Provides tang and balance to cut through the richness. Look for unseasoned variety.
- Hoisin sauce: This sweet and savory condiment adds complexity and thickness to the sauce.
- Sesame oil: A small amount adds distinctive nutty flavor. Store in refrigerator to prevent rancidity.
- Chinese five spice powder: This blend of star anise, cloves, cinnamon, Sichuan peppercorns and fennel adds warmth and complexity.
Step-by-Step Instructions
- Season the chicken:
- Sprinkle the chicken breasts evenly with kosher salt and freshly ground black pepper on all sides. This creates a flavor foundation that penetrates the meat during cooking. Place seasoned chicken in a single layer at the bottom of your slow cooker insert for even cooking.
- Prepare the citrus sauce:
- In a medium bowl, whisk together chicken broth, fresh orange juice, soy sauce, rice wine vinegar, hoisin sauce, sesame oil, and Chinese five spice powder until completely blended. The orange juice should be freshly squeezed for brightest flavor. Pour this flavorful liquid over the chicken, making sure all pieces are submerged or at least partially covered.
- Slow cook to perfection:
- Cover the slow cooker and set to Low for 6 to 8 hours or High for 3 to 4 hours. The chicken is done when it easily shreds with minimal resistance when pulled with a fork. Avoid lifting the lid during cooking as this releases heat and extends cooking time.
- Shred and serve:
- Once the chicken is fork tender, use two forks to pull the meat apart into bite sized shreds. I like to do this directly in the slow cooker so the meat can absorb the flavorful cooking liquid. The texture should be moist and tender, not stringy or dry.
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The Chinese five spice powder is truly what elevates this dish from good to exceptional. I discovered this blend years ago at an Asian market and now keep it stocked in my pantry at all times. The complex mix of sweet, savory and slightly numbing spices creates a depth that would otherwise require dozens of individual ingredients.
Meal Prep Magic
This shredded chicken is the ultimate meal prep protein. Make a double batch on Sunday, and youll have the foundation for numerous quick meals throughout the week. Stuff into lettuce cups with sliced cucumber and carrots for a light lunch. Pile onto rice with steamed broccoli for a satisfying dinner. Or wrap in tortillas with avocado and slaw for Asian fusion tacos that will break you out of your dinner rut.
Serving Suggestions
The beauty of this chicken lies in its versatility. For a traditional Asian meal, serve over steamed rice with a side of stir fried vegetables like bok choy or snow peas. The chicken also makes incredible lettuce wraps when paired with crisp water chestnuts, thinly sliced scallions, and an extra drizzle of hoisin sauce. For a refreshing summer meal, toss the cooled shredded chicken with thinly sliced cabbage, mandarin orange segments, and toasted sliced almonds for an Asian inspired salad.
Storage Tips
Once cooled, transfer any leftover chicken to airtight containers and refrigerate for up to 4 days. The flavor actually improves overnight as the chicken continues to absorb the sauce. For longer storage, portion the shredded chicken into freezer safe bags or containers, including some of the cooking liquid to prevent drying out. Freeze flat for easier defrosting and storage for up to 3 months. Thaw overnight in the refrigerator and gently reheat in the microwave or in a skillet with a splash of water.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and add extra juiciness to the dish. Adjust cooking time as needed.
- → What can I serve with this chicken?
This chicken pairs wonderfully with rice, noodles, or steamed veggies. It also works well in wraps or salads.
- → Can I make this dish spicier?
Absolutely! Add chili flakes, sriracha, or diced fresh chili to the sauce for a spicy kick.
- → How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- → What is Chinese five spice powder?
It's a blend of spices including star anise, cloves, cinnamon, Sichuan pepper, and fennel seeds, adding depth to the dish.