We love spicy Asian food around here, so this Spicy Asian Chicken was a hit with both of us. I love that you can throw this in a crockpot to cook all day long and then finish it up 10 minutes before you eat. I used fresh veggies that we had in the fridge, but any of your favorite combinations could be used. You can also throw a bag of frozen vegetables in the slow cooker for the last 30 minutes of cooking, or cook the veggies in the microwave and add them to the chicken before pouring on the sauce. If you prefer crisper vegetables, you’ll want to cook them separately.
Slow Cooker Asian Chicken
Inspired by this recipe
- 1/2 cup low sodium soy sauce (and gluten free, if needed)
- 1/2 cup balsamic vinegar
- 3 teaspoons sugar
- 3 cloves garlic, crushed
- 1 teaspoon fresh grated ginger* (or 1/2 t. dried)
- 1 1/2 tablespoon Sriracha hot sauce
- 3/4 cup water
- 3-4 boneless skinless chicken breasts or thighs
- 1/2 onion, thinly sliced
- 1 head of broccoli
- 1 cup baby carrots
- 1 can water chestnuts
- 2 tablespoons cornstarch
- 2 tablespoon water
- 2 tablespoons green onions, finely chopped
- 1 teaspoon sesame seeds
- 2 cups brown rice, cooked
Spray slow cooker with non-stick cooking spray. Place chicken in crock pot.
Combine soy sauce, balsamic vinegar, sugar, garlic, ginger, hot sauce, and 1/2 cup water in a bowl and pour over chicken. Top with onion, broccoli, carrots and water chestnuts. Cook on low for 6-8 hours OR high for 3-4 hours.
Once done cooking, scoop out chicken and veggies with a slotted spoon and place in a large bowl. Pour remaining liquid into a small saucepan. Mix together cornstarch and 2 tablespoon water in a small bowl and pour into saucepan with sauces. Heat on med-high and simmer until slightly thickened, about 5 minutes. Shred chicken and pour liquid over chicken and veggies. Serve over rice, topped with green onions and sesame seeds.