Slow Cooker Sriracha Chili Chicken

• servings: 4 servings
• active time: 20 minutes
• total time: 3 hours 20 minutes

Ingredients

2 pounds boneless skinless chicken thighs or breasts (left whole)

3 cloves garlic (minced)

1 teaspoon fresh ginger (minced)

1/4-1/3 cup Sriracha (you can adjust more or less depending on your heat tolerance)

1/2 cup reduced sodium soy sauce (can substitute with gluten free tamari or coconut aminos for paleo-friendly version)

1/3 cup honey (can substitute with agave)

3 tablespoon rice vinegar (or apple cider vinegar)

2 tablespoon sesame oil

1/4 teaspoon crushed red pepper flakes* (or use 1 whole red Thai chili pepper, seeded, finely chopped, to taste (see notes)

1 tablespoon cornstarch** (see notes)

2 tablespoon lukewarm water

sesame seeds

fresh cilantro

Directions

Lightly spray the bottom of the crockpot with cooking spray. Place the chicken in the bottom of the crockpot.

Whisk together the garlic, ginger, Sriracha, soy sauce, honey, vinegar and sesame oil and pour mixture over chicken.

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).

After the chicken is cooked through, whisk together the cornstarch slurry and pour into the crockpot, mixing well with the sauce. Cook for another 20 minutes on high until the sauce thickens up.

Shred or cut chicken into bite-sized cubes.

Serve chicken with rice or noodles as desired and a generous heaping of sauce.

Sprinkle with sesame seeds and fresh cilantro.

Nutrition

• Serving Size: 1 serving (1/4 recipe)
• Calories: 438 kcal
• Total Fat: 12 g
• Saturated Fat: 2 g
• Cholesterol: 145 mg
• Sodium: 1723 mg
• Total Carbohydrate: 28 g
• Total Sugars: 23 g
• Protein: 50 g