Slow Cooker Asian-BBQ Fusion Chicken

Published on March 1, 2016 by Lauren

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  • asian bbq chicken

    The ingredients list in this chicken dish seem a little crazy – Lemon, BBQ sauce, ginger? What?!

    But WOW do they work well together! The flavor of this dish is BOLD… I almost guarantee you’ve tasted nothing like this before. You will LOVE it!!

    You will also love it because it’s a slow cooker meal and freezes great if you want to prepare it ahead of time!

    asian bbq chicken

    So yeah… kind of a lot of ingredients. But nothing crazy here. You should have the majority in your pantry already. You can sub ground ginger for the ginger and lemon juice from a bottle instead of a fresh lemon.

    Just throw it all in and walk away. Well, I mean, put the lid on and turn it on too.

    Which reminds me… have you ever forgotten to turn your slow cooker on after you placed all of your ingredients in? I have more than once. There’s actually a name for it, it’s called “Pizza Delivery Night.”

    But this dish is way better than pizza. Enjoy!

    And if you like this one, you might be interested in 40 other slow cooker dump recipes that are AMAZING!

    asian bbq chicken

    asian bbq chicken

    Slow Cooker Asian-BBQ Fusion Chicken

    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 15 minutes
    Servings: 4 -6
    Author: Lauren Cobello


    • 6 chicken thighs skin removed.
    • 1/4 tsp paprika
    • 1/4 tsp onion powder
    • 1/4 tsp chili powder
    • 3 cloves garlic minced or pressed (or 1 Tbsp minced jarred garlic)
    • 1 Tbsp minced fresh ginger or 1 tsp dried ground ginger
    • 1 jalapeno seeded and minced
    • 1/3 cup soy sauce
    • 1/4 cup honey
    • Juice from 1 lemon or 3 Tbsp lemon juice
    • Lemon zest if using a fresh lemon
    • 1 Tbsp sesame oil
    • 1/2 cup BBQ sauce
    • 1/2 cup tomato sauce
    • Toasted sesame seeds
    • 1 Tbsp cornstarch
    • 1/4 cup cold water


    • Place chicken in the bottom of the slow cooker.
    • Season chicken with the spices.
    • Add all of the ingredients on top except for the water and corn starch (the order doesn't really matter)
    • Cook on high for 4 hours (or medium for 6, low for 8)
    • In a small sauce pan, whisk the cold water with the cornstarch until well blended.
    • Add about 1/2 cup of the liquid from the slow cooker to the sauce pan and whisk.
    • Heat over medium heat until it bubbles and thickens.
    • Mix the thickened liquid back into the slow cooker and stir. Let it cook for another 10 minutes.
    • Serve chicken over rice. Top with some of the sauce and then some sesame seeds.

    asian bbq chicken






    Have you grabbed my freezer meal plans, yet? I might be biased but I think they are pretty amazing! They have saved our dinner hour for years now. Check them out!

    asian bbq chicken



  • I see liquid aminos in the picture, but don’t see it in the recipe. Is it something that makes the recipe better?

    • Liquid Aminos is not fermented, it’s Gluten-Free and made from non-GMO soybeans and purified water. It is an excellent alternative for Tamari and Soy Sauce… I actually like the flavor much better than soy sauce!

  • Have you ever tried this with lime instead of lemon? I can’t get lemon much here in Nicaragua but limes are in abundance all the time!

    • Grace, it would have a totally different flavor and I am not sure if it would work. Why don’t you order some lemon juice online? Do you think that could work?

  • Love your comment that this dish “is way better than pizza”!!! We actually had leftovers when I made a double batch and used those leftovers to make homemade pizza….you should try it….AMAZING. Yum!!!

  • I cannot wait to try this! I featured this recipe on my blog’s meal plan this week…can’t wait!

  • So I tried this and I’m not sure if it was my slow cooker or me but my burnt bad!!! It was black after low for 8 hours, I’d watch it carefully.

  • I made this tonight. It was pretty good. I used frozen chicken thighs. The chicken fell apart and my sauce didn’t thicken right, but it still worked served over rice with side of stir fried veg. I need to remember to add more chicken thighs than I think is the right number because there was *just* enough.

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