Chinese Red-Cooked Chicken

Chinese Red-Cooked Chicken

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Rated: 1
  • Makes: 6 servings
  • Prep 25 mins
  • Slow Cook 6 hrs to 7 hrs (low) or 3 to 3-1/2 hours (high)
  • Serving Size: 4 1/2ounces meat and 1/2 cup noodles
  • Carb Grams Per Serving: 24


  • 2 1/2-3 pounds chicken drumsticks and/or thighs, skinned
  • 3 whole star anise
  • 2 3-inch long strips orange peel*
  • 1 2-inch piece fresh ginger, thinly sliced
  • 3 inches stick cinnamon
  • 2 cloves garlic, smashed
  • 1 teaspoon whole Szechwan peppercorns or black peppercorns
  • 2 green onions, cut into 2-inch pieces
  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons packed brown sugar
  • 1 teaspoon dry sherry (optional)
  • 1 8 - ounce package Chinese egg noodles
  • 2 tablespoons fresh cilantro leaves


  1. Place chicken in a 3-1/2- to 4-quart slow cooker. For the spice bag, place star anise, orange peel, ginger, cinnamon, garlic, and peppercorns in center of a double-thick, 8-inch square of 100%-cotton cheesecloth. Tie closed with clean 100%-cotton kitchen string. Add bag to slow cooker. In a bowl, combine green onion, broth, soy sauce, brown sugar, and, if desired, sherry. Pour over chicken.
  2. Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
  3. Meanwhile, prepare noodles according to package directions. Remove chicken from cooking liquid. Strain liquid, discarding spice bag and solids; skim off any extra fat. Serve chicken over noodles in shallow bowls. Drizzle chicken and noodles with cooking liquid and garnish with cilantro leaves.


  • * Use a vegetable peeler to remove 3-inch-long strips of peel from an orange, avoiding the bitter white pith underneath.


  • For Easy Cleanup: Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, remove food from your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts Per Serving:

Servings Per Recipe: 6
PER SERVING: 244 cal., 4 g total fat (1 g sat. fat), 90 mg chol., 576 mg sodium, 24 g carb. (1 g fiber, 2 g sugars), 26 g pro.

Diabetic Exchanges

Starch (d.e): 1.5; Lean Meat (d.e): 3