A flavorful and easy slow cooker recipe featuring tender chicken thighs cooked in a spicy chili crisp sauce, served over fluffy white rice. Perfect for a comforting weeknight dinner with a kick of heat.
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
1/4 cup chili crisp sauce
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1/2 teaspoon ground black pepper
1 cup long grain white rice, rinsed
1 1/2 cups low sodium chicken broth
1 medium carrot, peeled and diced
1/2 cup frozen peas
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Heat vegetable oil in a skillet over medium-high heat.
Sear the chicken thighs for 2-3 minutes on each side until lightly browned. Remove from heat.
In a bowl, whisk together chili crisp sauce, minced garlic, minced ginger, soy sauce, rice vinegar, honey, and black pepper.
Place the rinsed rice in the bottom of the slow cooker.
Add the diced carrot on top of the rice.
Pour the chicken broth over the rice and carrots.
Place the seared chicken thighs on top of the rice mixture.
Pour the chili crisp sauce mixture evenly over the chicken and rice.
Cover and cook on low for 4 to 4 1/2 hours, or until the chicken is cooked through and rice is tender.
About 15 minutes before serving, stir in the frozen peas and recover the slow cooker to let peas warm through.
Remove the chicken thighs and shred them with two forks, then return shredded chicken to the slow cooker and stir to combine with rice.
Serve the chili crisp chicken and rice garnished with sliced green onions and toasted sesame seeds.