Crock Pot Maple Soy Chicken

4 from 1 vote

An easy, Asian-inspired sweet-and-savory Crock Pot shredded chicken recipe with just 10 minutes of prep!

Course Dinner

Cuisine American, Asian

Keyword crock pot chinese chicken, crock pot shredded chicken, maple soy chicken, maple soy sauce, maple syrup chicken marinade

Prep Time 10

Cook Time 2

Total Time 2 10

Servings people

Calories 419kcal

Author Blair Lonergan

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

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.

- 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, 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.