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Slow Cooker Asian BBQ Chicken Bowls

Slow Cooker Asian BBQ Chicken Bowls

What should you make when you’re bored of the typical chicken dinners? How about these Slow Cooker Asian BBQ Chicken Bowls? Crispy chicken with a sweet Asian BBQ sauce served with noodles, beans and a cool and crispy pineapple slaw. It’s like a cross between your favorite take-out and your favorite grill recipe. The best part for me was that I made it start to finish in my multi-cooker, so no extra mess to clean up!

Slow Cooker Asian BBQ Chicken Bowls

The chicken gets a thin coating of cornstarch batter and then lightly browned in canola oil. Then a sweet and spicy sauce including pineapple juice, soy sauce and black raspberry preserves gets whisked up and poured over the chicken. Let the chicken simmer away all day to juicy perfection!!

Slow Cooker Asian BBQ Chicken Bowls

The slaw can be made after you start the chicken or even better yet it can be made up a day ahead of time! I used a bagged shredded cabbage to keep it easy but of course feel free to shred some up fresh. A little canned pineapple in 100% juice also makes easy work of tossing this slaw together and the sweetness is a perfect offset for the tangy apple cider vinegar and sour cream mixture.

Slow Cooker Asian BBQ Chicken Bowls

Finally, when the chicken’s done, we remove it from the pot and turn the multi cooker up to sauté, or transfer the sauce to a skillet over medium high heat. I like to use the Barilla Pasta Pronto noodles here as they are perfect for cooking up in the sauce like this. If you can’t find them, no worries, I would just parboil some regular noodles and then finish them off this way.

Slow Cooker Asian BBQ Chicken Bowls

Use a can of Asian Style BBQ Beans (Bush’s makes one) and you have a complete dinner ready that’s something a little different than the usual!!

Slow Cooker Asian BBQ Chicken Bowls

Slow Cooker Asian BBQ Chicken Bowls

Jennifer Draper
4 from 1 vote
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings 4
Calories 1019 kcal


For the chicken:

  • 1.5 pounds boneless skinless chicken breasts
  • 4 tablespoons cornstarch divided
  • 2 tablespoons canola oil
  • 1/2 cup pineapple juice
  • 1/2 cup soy sauce
  • 1 cup 12 oz jar seedless black raspberry preserves (no added sugar)
  • 1 tablespoon Sriracha
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon honey
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

For slaw:

  • 8 oz slaw mix
  • 1/4 cup mayo
  • 1/4 cup sour cream
  • 16 oz canned chunk pineapple in 100% juice drained
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon honey
  • salt and pepper


  • 8 oz pronto linguine noodles
  • 22 oz can asian bbq beans


For chicken:

  • Chop chicken into large bite sized chunks
  • Add to a large freezer bag along with 3 tablespoons of cornstarch
  • Shake until well coated (add a teaspoon or two of water if needed, but chicken will likely have enough moisture)
  • Heat oil over medium high heat in skillet or multi-cooker and add chicken (in batches if necessary) and cooked until lightly browned and crispy on each side
  • Add browned chicken to slow cooker and whisk together remaining 1 tablespoon of cornstarch with 1 tablespoon water. Then add this to remaining sauce ingredients and stir until smooth
  • Pour over chicken, cover and cook on high for 3-4 hours or low for 6-8 until chicken is fully cooked

For slaw:

  • Add shredded cabbage to large bowl
  • Whisk together remaining ingredients and toss with cabbage until well coated
  • Cover and refrigerate until ready to serve

For noodles:

  • Remove chicken and switch multi-cooker to saute or transfer sauce to skillet over medium high heat
  • Add pronto noodles or regular parboiled noodles and cook until al dente
  • Heat beans according to package directions and serve chicken, beans and slaw over noodles in bowl


I cooked chicken on high in my multi-cooker for 4 hours
If you can't find Barilla Pronto noodles, simply boil regular noodles for about 1/2 the stated cooking time, then drain and cook according to recipe instructions


Calories: 1019kcalCarbohydrates: 149gProtein: 56gFat: 28gSaturated Fat: 5gCholesterol: 133mgSodium: 2734mgPotassium: 1665mgFiber: 15gSugar: 55gVitamin A: 290IUVitamin C: 42.2mgCalcium: 174mgIron: 5.6mg
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Important nutritional disclaimer

My favorite kitchen tool that makes easy work of this and many other recipes:

Slow Cooker Asian BBQ Chicken Bowls

Want more Asian style chicken recipes? How about Slow Cooker Orange Sesame Chicken!

Slow Cooker Orange Chicken

Or, how about more BBQ recipes, like these Slow Cooker Honey BBQ Chicken Bowls

Slow Cooker Honey BBQ Chicken Bowls

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  1. 4 stars
    I couldn’t wait to try this. And thank you for introducing me to a multi-cooker. My kitchen has been taken over with my pressure cooker, my slow cooker, my rice cooker, my steamer… I’m heading over to Amazon and getting one.

    Oh, BTW, you state in step 6: “cook on high for 3-4 hours or high for 6-8”. Shouldn’t the second ‘high’ be ‘low’?

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