{Slow Cooker} Sriracha Chili Chicken

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Hi friends! It’s Kelly from Life Made Sweeter again, and I’m back today to share an easy crockpot meal that is full of tasty spices!

 

No need to order take-out when that craving hits. Simply toss everything into your slow cooker and let it do all the work for you!

 

We use our crockpot quite often around our house. It’s a lifesaver when you don’t have a lot of time and can help make meal time so much easier.

 

{Slow-Cooker}-Srirarcha-Chili-Chicken---@LifeMadeSweeter

This Sriracha Chili Chicken starts off with some chicken breasts placed in the bottom of your crockpot. You simply whisk together the ingredients for the sauce and pour it over the chicken to simmer together for about 2 hours.

 

After it’s cooked, just shred or cut the chicken into cubes. Feel free to cut them up into bite-sized pieces beforehand. I like leaving them whole and shredding or cutting them afterwards since it helps seal in the juices and flavors.

 

{Slow-Cooker} Sriracha Chili Chicken

We are obsessed with spicy foods in our house so the amount of chili I used was just right for us. Feel free to adjust the level of Sriracha and chili pepper according to your heat preference.

 

Serve chicken over some rice, quinoa, noodles or your favorite sides.

 

This easy Asian inspired dish is sure to warm you up on a chilly day. Plus how easy was that without having to call for delivery?? 🙂

 

{Slow Cooker} Sriracha Chili Chicken

 

{Slow Cooker} Sriracha Chili Chicken

Yield 4 servings

Ingredients

  • 2 pounds Boneless Skinless Chicken Breasts, left whole, thawed
  • 3 cloves garlic, minced
  • 1 tsp of fresh ginger, minced
  • * 1/4 to 1/3 cup Sriracha (you can adjust more or less depending on your heat tolerance)
  • 1/2 cup reduced sodium soy sauce
  • 1/3 cup honey
  • 3 Tbsp rice vinegar or apple cider vinegar
  • 2 Tbsp sesame oil
  • * 1/4 teaspoon of crushed red pepper flakes or use 1 whole red Thai chili pepper, seeded, finely chopped (you can adjust more or less depending on your heat tolerance)

Cornstarch Slurry

  • * 1 Tbsp cornstarch
  • 2 Tbsp lukewarm water

Toppings for garnish (optional)

  • Sesame Seeds
  • Fresh Cilantro

Instructions

  1. Lightly spray the bottom of the crockpot with cooking spray. Place the chicken in the bottom of the crockpot.
  2. Whisk together the garlic, ginger, Sriracha, soy sauce, honey, vinegar and sesame oil and pour mixture over chicken.
  3. Cook on high for 2 to 3 hours (depending on your crockpot - mine was done at 2 hours), until chicken is cooked through. Toss in the crushed red pepper flakes or red Thai chili if desired. (You may choose to leave out the red peppers depending on your heat tolerance).
  4. After the chicken is cooked through, whisk together the corn starch slurry and pour into the crockpot, mixing well with the sauce. Cook for another 20 minutes on high until the sauce thickens up.
  5. Shred or cut chicken into bite-sized cubes.
  6. Serve chicken with rice or noodles as desired and a generous heaping of sauce.
  7. Sprinkle with Sesame Seeds and Fresh Cilantro.

Recipe Notes

*Use more or less cornstarch depending on how thick you want the sauce

*Adjust amount of Sriracha depending on your heat tolerance

*Omit or adjust the amount of crushed red pepper flakes or red Thai chili depending on your heat tolerance

Recipe from Kelly at Life Made Sweeter

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You may also enjoy a few of these crockpot recipes from Life Made Sweeter:

 

Slow Cooker / Crockpot Chicken Lo Mein Noodles

Slow Cooker Chicken Lo Mein {Crockpot} - by @LifeMadeSweeter

 

Slow Cooker Sweet and Sour Chicken

Slow Cooker Sweet and Sour Chicken by Life Made Sweeter