Crockpot Spicy Chinese Chicken
This recipe is for a flavorful and easy Crockpot Spicy Chinese Chicken.
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts or thighs (can be cubed or left whole)
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup rice vinegar
- 2 tablespoons sriracha (adjust for desired spice level)
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 teaspoon cornstarch
- 1/2 teaspoon sesame oil
- 1 red bell pepper, sliced (optional)
- 1 green bell pepper, sliced (optional)
- 1 cup broccoli florets (optional)
Cooking Guide:
- In a small bowl, whisk together soy sauce, honey, rice vinegar, sriracha, garlic, ginger, cornstarch, and sesame oil.
- Place the chicken in the crockpot. Pour the sauce mixture over the chicken.
- (Optional) Add bell peppers and broccoli florets to the crockpot.
- Cover and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, or until the chicken is cooked through and shreds easily with a fork.
Tips:
- For thicker sauce, remove the chicken and vegetables from the crockpot in the last 30 minutes of cooking. Bring the sauce to a boil on the stovetop to reduce and thicken.
- Want it crispier? Once the chicken is cooked through, transfer it to a baking sheet or oven-safe pan and broil for a few minutes to crisp up the edges.
- Serve over rice or noodles. Garnish with chopped green onions, sesame seeds, or crushed red pepper flakes for extra spice.
- To make this recipe ahead of time, cook the chicken on LOW for up to 8 hours. Shred the chicken and store it in the sauce in the crockpot for up to 3 days. Reheat before serving.
Additional Notes:
- You can substitute chicken thighs for breasts. Dark meat tends to hold up better in the slow cooker and can be more flavorful.
- Feel free to adjust the vegetables to your liking. Other options include carrots, snow peas, or baby corn.
- If you don’t have sriracha, you can substitute red pepper flakes or another chili sauce to taste.
Enjoy this delicious and easy Crockpot Spicy Chinese Chicken!
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