This simple set and forget recipe for pulled hoisin chicken is one of my year-round favourite fake-away dinners. It takes a matter of minutes in the morning to put on – no need to brown the chicken or cut any veggies. Just cook your chicken thighs with soy sauce in the slow cooker throughout the day with minimal prep for serving, too!
Inspired by Chinese take-away style pulled duck pancakes, this feels like a real treat dinner which is great as a mid-week treat, but equally a crowd pleaser if you have friends over and want to make something nice with minimal effort. I tend to serve it in a large sharing dish in the middle of the table (as below), if we have people round – it always goes down well with no leftovers in sight!
It’s delicious with salt and pepper chips popped in the flat bread too, gyros style!
The hoisin sauce you use will have a big impact on the outcome of this dish, as it’s essentially 1 of 3 main ingredients, I love the Lee Kum Kee one, I pick it up in my local Chinese supermarket, but you can get it at Ocado for a similar price.
How to make easy hoisin pulled chicken in the slow cooker
Scroll down for full recipe card and ingredient list
1. Trim the chicken thigh fillets of any excess fat, then add directly into your slow cooker dish, raw, along with 2 tbsp of soy sauce
2. Cook on low for 5 hours or low for 3 hours
3. Once cooked, use two forks to shred it into pieces, then add in your hoisin sauce – enough to generously coat it
4. Then serve! Stack it on a flatbread with sliced spring onion and cucumber
Easy Slow cooker Hoisin Pulled Chicken
A very simple set-and-forget recipe for pulled hoisin chicken inspired by take-away style hoisin pancakes. A lovely mid-week treat.
Ingredients
- 450g Boneless Chicken Thigh Fillets
- 2 tbsp hoisin sauce
- 1/4 Cucumber
- 4 Spring Onions
To serve (optional)
- Flatbreads
- Salt & pepper chips
Instructions
- Trim the chicken thighs of any excess fat
- Place the chicken thighs into the slow cooker along with the soy sauce, stir to coat then cook on high for 3 hours or low for 5 hours
- Once cooked, use two forks to shred the chicken, then pour in the hoisin sauce (enough to generously coat it) mix and then it's ready to plate up!
- Finely chop the spring onion and cucumber
- Serve on a flatbread with the spring onion and cucumber and option of chips or rice on the side
Notes
This makes for lovely lunches the next day too, it can easily be scaled up using as much chicken as you like if you're feeding a crowd or want leftovers.
You can store it in the fridge for 3 days in an airtight container or the freezer for up to 3 months.
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Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 529Total Fat 23gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 17gCholesterol 275mgSodium 964mgCarbohydrates 41gFiber 3gSugar 6gProtein 61g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
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