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close up of chopped up chicken with green onion garnishes on a platter

Slow Cooker Chinese White Cut Chicken "Bok Cheet Gai"

This is a modern adaptation of a traditional Chinese tender chicken gently boiled in a slow cooker instead of a stove top.

Course Main Entree
Cuisine Chinese
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 8
Calories 200 kcal
Author Sharon Wong @Nut Free Wok


  • 1 large whole chicken approximately 5 pounds
  • 2 inch piece of ginger peeled and sliced (for the slow cooker)
  • 4 cloves of garlic peeled
  • 2 teaspoons salt
  • 1 inch piece of ginger peeled, grated or smashed and finely minced (for the sauce)
  • 4 stalks scallions trimmed and chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • Additional fresh sliced scallion or cilantro for garnish. optional


  1. Fill slow cooker halfway with about 4 quarts of boiling hot water (do not use hot water from the tap, boil water in a pot, use an electric kettle, etc.) and turn the slow cooker on high for 20-30 minutes.
  2. Note the weight of the chicken, clean and rinse it, pay attention to removing all the innards from the cavity, trim off any excess fat, and use kitchen tweezers to pluck off any bits of feather.
  3. Drain the chicken in a colander in the sink while you wait for the water in the slow cooker to finish heating up and prepare the ginger and garlic.
  4. When the water is ready, add the chicken breast side up, add the ginger, garlic, and salt.
  5. The chicken should be mostly covered with water, add more boiling water as necessary.
  6. Cover, cook on high, and set a timer for 90 minutes but add more time if your chicken 5.5 pounds or larger or came right out of the refrigerator, reduce the time if your chicken is closer to 4.5 pounds or less.
  7. When the chicken is ready, take the chicken out with couple of large slotted spoons or strainers and let it rest in a large bowl.
  8. If you want to serve the chicken right away, allow it to rest at room temperature for 30 minutes (or until safe enough to touch) and then cut into serving size pieces.

  9. If you are making the chicken in advance, allow it to rest at room temperature for 30 minutes, then wrap and refrigerate for up to 1 day.
  10. Save the juices that run out of the chicken that are in the bowl and the slow cooker for stock or other purposes.
  11. To serve the chicken, you can either carve the chicken (especially a good idea when serving to young children or people at risk of choking on bone fragments) or use a cleaver to cut the chicken and serve with a traditional presentation.
  12. Remove the wings, cut each wing into two pieces, place them at the sides of the platter.
  13. Remove the drumsticks and thighs, you can serve them as whole pieces or cut each part into 2-3 pieces and arrange on the other end of the platter.
  14. Cut the torso down the middle through the breastbone and the back.
  15. Separate the breast from the back through the ribs and cut the back pieces into 3-4 pieces, lay them down the center of the plate in between the wings.
  16. Cut the breasts into 1.5 inch sections and arrange them down the center of the plate on top of the back pieces. Garnish with scallions or cilantro (optional).

  17. To make the sauce: heat up a small frying pan or sauce pan at medium high heat, add the minced ginger and saute until fragrant (30-60 seconds), add chopped scallions and saute until wilted, stir in 1/2 teaspoon salt and transfer to a small bowl.