This Crock Pot shredded chicken is sweet and savory, thanks to a sauce that includes maple syrup, soy sauce, orange juice, ginger, garlic, and sesame oil. The maple soy chicken is a delicious family dinner with just 10 minutes of prep!
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We love slow cooker chicken recipes like chipotle chicken bowls, creamy salsa chicken, this cheesesteak chicken recipe, and Crock Pot chicken and dumplings — especially on busy weeknights. When we’re craving an easy dinner with Asian-inspired flavors, this maple soy chicken is at the top of the list! Serve it over rice or lo mein noodles, in lettuce wraps, or in tortillas for tacos, and don’t forget the steamed broccoli and egg rolls on the side.
The recipe comes together with simple ingredients that I almost always have in the kitchen, and it only requires about 10 minutes of hands-on prep time. Once all of the ingredients are in the Crock Pot, I can basically just “set it and forget it!” A little bit of cornstarch slurry thickens the mixture at the end, so you’re not left with a watered-down sauce. Instead, it’s an affordable, restaurant-quality meal in the comfort of your own home.
Ingredients for Crock Pot Chinese Chicken
This is just a quick overview of the ingredients that you’ll need for our favorite maple syrup chicken marinade. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Maple syrup: sweetens and adds rich, deep flavor to the quick marinade.
- Soy sauce: I like less-sodium soy sauce, but any variety will work. This gives the sauce salty, umami flavor. Sub with coconut aminos if you prefer.
- Orange juice: a sweet, acidic component that brightens up the dish.
- Hoisin sauce: similar to an Asian-style barbecue sauce, this thick, rich sauce adds great flavor and sweetness to the chicken.
- Ginger and garlic: fresh is best, but you can substitute with ground ginger and garlic powder, if necessary. Those substitutions are included below.
- Toasted sesame oil: this is a key ingredient that gives the chicken that classic Asian sesame flavor. Please don’t try to substitute a different oil (such as olive oil) for the sesame oil. The dinner just will not taste the same. Plus, you can find tiny little bottles of sesame oil in just about any grocery store these days, and you’ll plow through it quickly with even more easy recipes like my Peanut Sesame Noodles, Short Cut Sesame Chicken, Dump-and-Bake General Tso Chicken, Sweet and Sour Meatballs, and One Skillet Egg Roll in a Bowl!
- Kosher salt: to enhance the other flavors in the dish.
- Chicken: I recommend boneless skinless chicken thighs, which stay tender and juicy in the slow cooker. You can substitute with boneless skinless chicken breasts if you like, but be careful not to overcook the white meat chicken or it can become tough and dry.
- Cornstarch: combines with cold water to make a cornstarch slurry that thickens the sauce.
How to Make Maple Soy Sauce Chicken
This maple chicken recipe could not be easier — you don’t even have to turn on the stove or oven, and you don’t have to spend extra time to sear the meat! With about 10 minutes of prep, you can “set it and forget it.” I’ve included the detailed directions in the recipe card below, but here’s the quick version:
- Whisk together the maple soy marinade.
- Place chicken in the slow cooker.
- Pour the soy-maple mixture over top, and toss to coat.
- Cover and cook.
- Shred the meat with two forks.
- Add the cornstarch slurry and continue cooking, uncovered, until the sauce thickens.
Serving Suggestions
Serve the shredded chicken and maple soy sauce over sticky white rice from a rice cooker (my family’s preference), or pair it with cauliflower rice for a lighter, grain-free option. You can also add the chicken to salads, serve it over pasta, stuff it into baked potatoes, or pair it with stir-fry veggies. The sauce makes everything taste good!
Additional good options to pair with the meat include rice noodles, ramen noodles, lo mein noodles, sesame peanut noodles, ramen noodle salad, sesame ginger snap pea salad, a crunchy slaw, steamed broccoli, or baked store-bought egg rolls. Don’t forget fortune cookies for dessert, too!
Storage Tips
The shredded Crock Pot chicken thighs will keep in an airtight container in the fridge for 3-4 days. You can also store leftovers in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating. Extra chicken is great in sandwiches or tacos the next day!
How to Reheat Maple Soy Chicken
Place the cooked chicken and sauce in a saucepan on the stovetop. Cover with a lid and warm over low heat, just until the meat reaches the desired temperature (stirring regularly). You can also reheat individual servings in the microwave for about 1-2 minutes.
Recipe Variations
- Make it a freezer meal! You can freeze the raw ingredients together (omit the cornstarch) in a large Ziploc freezer bag if you’re prepping a batch of freezer meals. Thaw the bag in the refrigerator overnight, and then dump everything from the bag into a slow cooker when you’re ready to cook the meat. Add the cornstarch slurry at the end, as instructed.
- Serving a larger group? Double all of the ingredients for a big pot of Crock Pot maple soy chicken.
- Make it spicy by adding some cayenne or crushed red pepper flakes as a garnish. Sriracha or other hot sauce is also a nice touch for extra spice.
- Use either boneless, skinless chicken breasts or boneless, skinless chicken thighs for this recipe. We find that the dark meat thighs stay a bit more moist during the slow cooking process, but they are both great.
Tips for the Best Maple Soy Chicken Recipe
- Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1-2 hours, or on LOW for 2-4 hours. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 ½ hours. Just get familiar with your pot and adjust accordingly.
- Remove the lid at the end after you stir in the cornstarch slurry. This allows some of the extra steam to evaporate, thickening the sauce.
- Garnish each serving of Crock Pot maple soy chicken with sliced green onion or scallions, herbs (such as fresh parsley, cilantro, or thyme), toasted sesame seeds, or crushed red pepper flakes for added flavor.
More Crock Pot Shredded Chicken Recipes
Crock Pot Brown Sugar Chicken
2 hours hrs 10 minutes mins
Crock Pot Mississippi Chicken
4 hours hrs 10 minutes mins
Crock Pot BBQ Pulled Chicken
3 hours hrs 5 minutes mins
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Crock Pot Maple Soy Chicken
Ingredients
- ½ cup maple syrup
- ¼ cup soy sauce
- ¼ cup orange juice
- 2 tablespoons hoisin sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon minced or grated fresh ginger (or about 1 teaspoon ground ginger)
- 1 tablespoon minced or grated fresh garlic (about 3 cloves) (or about 1 teaspoon garlic powder)
- 1 teaspoon kosher salt
- 3 lbs. boneless, skinless chicken thighs
- ¼ cup cold water
- 2 tablespoons cornstarch
- For serving: rice or lo mein noodles
- Optional garnish: toasted sesame seeds; sliced green onion; crushed red pepper flakes
Instructions
- In a medium bowl or large measuring cup, whisk together maple syrup, soy sauce, orange juice, hoisin sauce, ginger, garlic, sesame oil, and salt.
- Place chicken in a 6–7-quart slow cooker. Pour the maple syrup mixture over top; toss to coat. Cover and cook on HIGH for 1-2 hours, or on LOW for 2-4 hours, until the chicken reaches an internal temperature of 165°F.
- Remove the lid and use two forks to shred the chicken.
- In a small bowl, whisk together the cold water and cornstarch until smooth. Stir into the chicken mixture.
- Cook, uncovered, on HIGH for 30-60 more minutes to allow the sauce to thicken.
- Serve shredded chicken and sauce over rice or noodles. Garnish with optional toppings.
Notes
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- Be careful not to overcook your chicken. I find that the chicken breast or thighs have the best texture when cooked in my slow cooker on HIGH for about 1-2 hours, or on LOW for 2-4 hours. That keeps them moist and juicy, and prevents them from drying out. The meat is done when it reaches an internal temperature of 165°F.
-
- Also remember — every slow cooker runs at a slightly different temperature (which is why the recipe gives you general time ranges, rather than exact times). Since my slow cooker tends to cook at a relatively high temperature, I find that the meal is best when cooked on HIGH for about 1 ½ hours. Just get familiar with your pot and adjust accordingly.
- Remove the lid at the end after you stir in the cornstarch slurry. This allows some of the extra steam to evaporate, thickening the sauce.
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- Garnish each serving of Crock Pot maple soy chicken with sliced green onion, herbs (such as fresh parsley, cilantro, or thyme), toasted sesame seeds, or crushed red pepper flakes for added flavor.
- Recipe adapted from Cooking with Paula Deen magazine.
Are you trying to kill us all? Check your nutrition section, over a 1000mg of salt alone and 18gms of sugar, not to mention the other toxic ingredients. Shame on you! I would give this recipe a Negative 5 at best. We need good tasting healthy recipes, not garbage recipes!
We’re sorry you feel this way, Sam. We do understand your health concerns but do not proclaim to be a health blog. There are many great options online, though! We hope you find one that suits your needs.
Looks fantastic I am going to cook this week can’t wait to actually cook and try, Yeah
We hope you enjoy it, Cathy!