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 meal with a kick of heat.
1 1/2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
3 tablespoons chili crisp sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 cup low sodium chicken broth
1 cup long grain white rice
2 cups water
1/2 teaspoon salt
1/4 teaspoon black pepper
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Heat the vegetable oil in a skillet over medium-high heat.
Add the chicken thighs and sear for 2-3 minutes on each side until golden brown. Remove from heat.
In the slow cooker, combine the chopped onion, minced garlic, minced ginger, chili crisp sauce, soy sauce, rice vinegar, honey, and chicken broth. Stir well to combine.
Place the seared chicken thighs into the slow cooker, submerging them in the sauce mixture.
Cover and cook on low for 4 hours until the chicken is tender and cooked through.
About 30 minutes before serving, rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2 cups of water and 1/2 teaspoon salt to a boil.
Add the rinsed rice, reduce heat to low, cover, and simmer for 18-20 minutes until rice is cooked and water is absorbed.
Remove the chicken thighs from the slow cooker and shred them using two forks.
Return the shredded chicken to the slow cooker and stir to coat with the sauce.
Season with black pepper to taste.
To serve, spoon the cooked rice onto plates and top with the chili crisp chicken mixture.
Garnish with sliced green onions and toasted sesame seeds.