Photo of Pulled chicken bao buns by WW

Pulled chicken bao buns

Points® value
Total Time
3 hr 10 min
10 min
3 hr
Planning a night in front of the telly? Bao buns are perfect for chilling out. Toss everything into the slow cooker and it’ll be ready by episode three of your box-set marathon.


Chicken breast, skinless, raw

4 medium

Dark soy sauce

2 tablespoon(s)


1 tablespoon(s), level

Oyster sauce

2 tablespoon(s)

Rice Wine Vinegar

½ tablespoon(s)

Root Ginger

1 tablespoon(s), finely grated


3 clove(s), finely sliced

Chilli, green or red

1 individual, red, sliced


2 teaspoon(s), level

Bao buns

4 individual

Carrots, raw

1 medium, trimmed and shredded

Spring Onions

4 medium, trimmed and shredded


  1. Put the chicken into a slow cooker. Mix the soy sauce, honey, oyster sauce, vinegar, ginger, garlic and chilli together in a small bowl, then pour over the chicken. Cover and cook on low for 3 hours, then transfer the chicken to a plate, shred with forks and keep warm.
  2. Pour the liquid from the slow cooker into a small pan and whisk in the cornflour. Gently simmer over a low-medium heat until the sauce is thick enough to coat the back of a spoon, then stir in the shredded chicken and heat through.
  3. Heat the buns to pack instructions, then stuff with the chicken, carrot and spring onions. Scatter over the coriander leaves and serve.


The pulled chicken can be frozen in an airtight container for up to 1 month.