Slow cooker Asian-glazed chicken fillets

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For a real crowd-pleaser try this Asian glazed, slow-cooked chicken served with steamed greens and rice.


4 chicken breast fillets deboned large skinless
1/2 cup reduced-salt soy sauce
1/3 cup oyster sauce
6 tbs brown sugar
6 garlic cloves crushed
1 1/2 tbs cornflour
4 tbs water
1/4 cup spring onions sliced *to garnish
1 tbs sesame seeds *to garnish


  1. Whisk together the soy sauce, oyster sauce, brown sugar and garlic cloves in slow cooker bowl. Place chicken into the sauce, rotating to coat. Cover and cook for 3-4 hours on high, or 6-8 hours on low setting.
  2. When the sauce is simmering (in the last hour of cooking time), whisk the cornflour and water together in a small bowl until dissolved. Stir the cornflour mixture into the sauce; mix it through and cover again to allow to thicken and continue cooking until the chicken is just beginning to fall apart.
  3. Serve with steamed greens and rice. Garnish with sliced shallots and sesame seeds.

recipe notes

  • Crush the garlic with the back of your knife – do not mince.
  • You can also use chicken thighs instead of breasts if preferred.

Credits: Best Recipes