Crockpot Vietnamese Roasted Chicken Recipe

A nice mixture of both sweet and salty, Vietnamese Roasted chicken cooks in it's own marinade in the crockpot and slowly roasts to perfection. 

You can place the chicken on a small rack or use foil balls if you'd like to keep the skin on, or you can simply skin or use skinless chicken and dump it all in.

Originally written in 2008, during my Year of Slow Cooking

Day 182.

We eat a LOT of chicken in our house. 

 I grew up on boneless, skinless chicken, and we had it quite often. When I started cooking and shopping for my own family, I followed suit and make sure that we have plenty of chicken parts in the freezer.

The dilema with eating a lot of chicken is that you get bored.

Really bored. And you start to hate chicken.

and maybe you begin to kind of want to gouge your eyeballs out with a fork at the idea of another boring dry chicken meal.

This is not a boring dry chicken meal. 

 This is the opposite. 

 This chicken is juicy, full-of-flavor, and downright adventurous.



The Ingredients.
serves 4 to 6

4 to 6 chicken thighs (bone-in is best, about 2 1/2 pounds)

1 1/2 tablespoons gluten free soy sauce

1 1/2 tablespoons fish sauce (found in condiment aisle, or in Asian cooking aisle)

1 1/2 teaspoon granulated white sugar

1/2 teaspoon black pepper

4 cloves chopped garlic

1 tablespoon canola or vegetable oil

--foil (optional)

The Directions.

Use a 4 or a 6 quart slow cooker.

I tried the foil trick of balling up pieces of aluminum foil to line the bottom of the crock in order to create a crispy skin.

 It didn't really work, but it was a fun experiment.

I put the chicken on top of the foil balls.

You can also use a tiny little rack, like this one.

Combine sauce ingredients in a small bowl, and pour over the top of the chicken.

Cover and cook on low for about 6 hours, or on high for 3 to 4 hours.

 The cooking time is dependent on how thick your chicken pieces are, and if they are fresh or frozen.

In a 6-quart I would set the timer for 5 hours on low, and in a 4-quart I'd set it for about 7 hours on low.

The Verdict.

Make this. Eat this.

The skin didn't get crispy the way that I was hoping it might by using the foil balls.

 But, the chicken was moist and fell apart---the sauce is an amazing flavor that I haven't had before. I will definitely make this again.

I'd like to try the sauce on drumettes as an appetizer.

We ate it over white rice---and practically licked the remaining sauce out of the crock.

super yummy.

Looking for more Take Out Fake Out Recipes? Here you go!

Share this post