Sometimes a simple spicy chicken dish is all you need to lift the mood. With only four ingredients in the slow cooker, this recipe cooks itself while you go about your day. Sauté a few favorite vegetables, serve everything over steamed rice and finish with a flavorful drizzle for a wholesome, satisfying meal.
This recipe is ideal for bowl-style dinners, but it’s versatile: a double batch stores well and makes quick leftovers for quesadillas, egg rolls, sandwiches or a fast stir-fry the next day.
Family-friendly meals like this work because each person can pick the components they like. Some will pile on the spicy chicken, others will favor the vegetables, and picky eaters can stick with rice and mushrooms — everyone finds something they enjoy.
The heat level is up to you — add more Sriracha for a fiery batch or use less for a milder result. The slow cooker mellows flavors and keeps the chicken tender and juicy.
Slow Cooker Spicy Asian Chicken Bowls
Jennifer Draper
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1/4 cup orange juice
- 1/4 cup Sriracha (adjust to desired spice)
- 1 tablespoon soy sauce
- 2 cups uncooked brown basmati rice (or preferred rice)
- 2 tablespoons canola oil
- 2 small zucchini squashes sliced
- 8 oz baby bella mushrooms cleaned and sliced
- Sweet Chili Drizzle Sauce optional, for drizzling
- Additional Sriracha optional, for serving
Instructions
-
Place the chicken in the slow cooker in a single layer.
-
Whisk together the orange juice, Sriracha and soy sauce until smooth.
-
Pour the sauce over the chicken, cover and cook on high for 3–4 hours or low for 6–8 hours, until the chicken is tender.
-
Remove the chicken and shred it with two forks. Add back as much of the cooking liquid as needed to keep the meat juicy, but avoid making it soupy.
-
Discard any excess liquid left in the slow cooker.
-
Cook the rice according to package directions or in a rice cooker.
-
Heat the canola oil in a skillet over medium-high heat.
-
Add the sliced zucchini and mushrooms and sauté for 5–8 minutes, or until tender. Season with salt and pepper if desired.
-
To serve, divide the rice among bowls, top with shredded chicken and sautéed vegetables, and finish with a drizzle of sweet chili sauce and extra Sriracha if you like.
Nutrition
Carbohydrates: 53 g
Protein: 38 g
Fat: 9 g
Saturated Fat: 1 g
Cholesterol: 96 mg
Sodium: 615 mg
Potassium: 943 mg
Fiber: 1 g
Sugar: 2 g
Vitamin A: 160 IU
Vitamin C: 21.5 mg
Calcium: 38 mg
Iron: 1.5 mg
