Slow Cooker Chili Crisp Chicken & Rice

• total tid: 8 hours 26 minutes

Ingredienser

Slow Cooked Chili Crisp Chicken:

1360g (48oz) chicken breast

100g (7 Tbsp) chili crisp

80g (4 Tbsp) honey

60g (4 Tbsp) soy sauce

30g (2 Tbsp) sriracha

Salt, pepper, and garlic powder, to taste

High: 3-4 hours

OR

Low: 4-5 hours

Add After Cooking

30g (2 Tbsp) seasoned rice vinegar

2 green onions, chopped

Sesame seeds, to taste

Rice

480g (2 ½ cups) short grain or sushi rice

720g (3 cups) chicken bone broth

Low Calorie Spicy Mayo

50g (3 Tbsp) low-fat mayonnaise

150g (⅔ cup) 0% Greek yogurt

70g (4 Tbsp) sriracha

30g (2 Tbsp) no-sugar ketchup

Salt, pepper, garlic powder, to taste

Milk, as needed for desired consistency

Fremgangsmåte

1.) Place chicken breasts in a slow cooker. Add chili crisp, soy sauce, sriracha, honey, and a pinch of salt, pepper, and garlic powder. Stir gently to coat the chicken.

2.) Cover and cook on high for 3–4 hours or low for 4–5 hours.

3.) While the chicken finishes, combine rice with bone broth. Bring to a boil, then cover and reduce to a low simmer. Cook for 15–18 minutes, then let rest for 5 minutes before fluffing with a fork.

4.) Shred the cooked chicken directly in the slow cooker using two forks. Stir in rice vinegar, chopped green onions, and sesame seeds.

5.) Add the cooked rice to the slow cooker and stir everything together until evenly mixed.

6.) In a bowl, combine low-fat mayo, Greek yogurt, sriracha, and no-sugar ketchup. Season with salt, pepper, and garlic powder. Stir in a splash of milk to loosen to desired consistency.

7.) Divide the chicken and rice mixture into 8 meal prep containers. Top each with a drizzle of spicy mayo. Let cool before refrigerating or freezing for meal prep.

Store frozen. To reheat, simply cover and microwave for ~3-4 minutes, add a splash of water or broth if needed, and microwave another 1-2 minutes to finish.

Enjoy!