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    You are in: Home / Recipes / Spicy Chinese Chicken (Slow Cooker) Recipe
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    Spicy Chinese Chicken (Slow Cooker)

    Average Rating:

    2 Total Reviews

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    • on July 14, 2010

      I quartered a whole chicken and allowed the 6 hours on low but I think it was really cooked in about 4 as it was a little dry, unfortunaly I wasn't home to check on. I only used halve the amount of cornstarch stated and still ended up with a very thick gravy consistency sauce. think I would just reduce to intensify the taste of the sauce. Served with a vegie packed fried rice. Thank you Pink Diamond, made for Everyday A Holiday.

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    • on December 16, 2010

      Excellent flavor. I used a half chicken but kept it intact. The most difficult part of making this dish was removing the skin. I cooked mine on low for 4 hours and it was falling off the bone good. I loved the sauce. In fact I have some of it left over that will be served over rice in another meal. Thanks for posting. Made for tag game at Kittencalskitchen.com Yum!

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    Nutritional Facts for Spicy Chinese Chicken (Slow Cooker)

    Serving Size: 1 (307 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 345.7
     
    Calories from Fat 191
    55%
    Total Fat 21.2 g
    32%
    Saturated Fat 6.0 g
    30%
    Cholesterol 104.4 mg
    34%
    Sodium 813.5 mg
    33%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 2.8 g
    11%
    Protein 28.1 g
    56%

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