Crock Pot Kowloon Chicken

Total Time
8hrs 15mins
Prep 15 mins
Cook 8 hrs

Not terribly authentic, but a great Chinese-tasting meal.

Ingredients Nutrition


  1. Sprinkle chicken with salt and pepper.
  2. Place in slow cooker.
  3. Combine ginger, garlic, broth and syrup from pineapple; set aside.
  4. Cut pineapple slices into fourths.
  5. Arrange pineapple and water chestnuts over chicken.
  6. Pour ginger sauce over all.
  7. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours).
  8. Add green onions.
  9. Dissolve cornstarch in soy sauce and vinegar.
  10. Stir into pot.
  11. Cover and cook on high 10 to 15 minutes or until slightly thickened.
  12. Serve with crisp Chinese noodles.


Most Helpful

I thought this was wonderful. Very easy to do. I did add a little extra soy sauce and corn starch - somehow I ended up with more liquid than I guess you should have - probably a fattier chicken or whatever. Delicious, as usual, Mirjam.

Bogey'sMom May 20, 2002

My husband, my grandkids, and my children all thought this dish was delicious!I didn't have any water chestnuts and I used crushed pineapple instead of sliced. I couldn't find my cornstarch, so I ended up using flour to thicken it, and it was still wonderful! Oh, I only had about an hour and a half till dinner, so I cooked it in a saucepan over the stove.Thanks!

Sharon123 June 20, 2002

Wonderful! Because of a mix-up in some friends schedule I had 6 pounds if thighs which had to be used quickly so chose this. I doubled the recipe. I only had chunk pineapple. I only had one tin of Water Chestnuts so I added a tin of julienne Bamboo Shoots. Chinese wouldn't be Chinese without the counter-point of some chilies to liven things up. A teaspoon of crushed Red Chili Flakes worked well. As you say, not authentic but them peasant cooking no matter the country has always been making do with what's at hand. This freezes well which is good because I have about 9 or 10 meals in the freezer. Thanx, Pierre

Pierre Dance April 20, 2004

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