Slow Cooker Chili Crisp Chicken
Tender and flavorful chicken cooked low and slow in a spicy, savory chili crisp sauce. Perfect for an easy weeknight dinner with a kick.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4
Ingredients
1.5 pounds boneless, skinless chicken thighs
1/4 cup chili crisp sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon crushed red pepper flakes
1/4 cup chicken broth
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Instructions
Place the boneless, skinless chicken thighs in the slow cooker in a single layer.
In a medium bowl, whisk together the chili crisp sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, crushed red pepper flakes, and chicken broth until well combined.
Pour the sauce mixture evenly over the chicken thighs in the slow cooker.
Cover and cook on low for 4 hours, or until the chicken is tender and cooked through.
Once cooked, remove the chicken thighs and shred them with two forks or leave whole as preferred.
Return the shredded or whole chicken to the slow cooker and stir to coat with the sauce.
Serve the chili crisp chicken garnished with thinly sliced green onions and toasted sesame seeds.
Enjoy over steamed rice or with your favorite side dishes.