Slow Cooker Chili Crisp Chicken Bowls

• doses: 6 servings
• tempo ativo: 15 minutes
• tempo total: 5 hours 15 minutes

Ingredientes

2½ lbs. boneless skinless chicken thighs (or chicken breasts)

1/3 cup soy sauce

1/2 cup chicken broth

3 Tbsp. chili crisp

3-4 Tbsp. honey

1 Tbsp. brown sugar

1 Tbsp. toasted sesame oil

8 cloves garlic (minced)

1 Tbsp. fresh ginger (grated)

1 tsp. fish sauce

Salt and pepper (optional to taste)

1 Tbsp. rice vinegar (to add at the end after chicken cooks)

1 tsp. sesame seeds

3-4 green onions (sliced)

To thicken:

2 Tbsp. cornstarch

2 Tbsp. cold water

Spicy Yum Yum Sauce:

1/2 cup mayonnaise

1 Tbsp. sriracha

2 tsp. ketchup

1 tsp. rice vinegar

1/2 tsp. garlic powder

Pinch of kosher salt

Water (as needed to thin)

Cooked jasmine rice, shelled edamame, shredded carrots, thinly sliced cucumbers, green onions, sesame seeds, lime wedges, extra chili crisp, optional

Instruções

Make the sauce: I like to do this just directly in the slow cooker (less dishes!) In a 6-8 quart slow cooker, whisk together the soy sauce, chicken broth, chili crisp, honey, brown sugar, sesame oil, garlic, ginger, fish sauce, salt, and pepper. Taste it and adjust anything as desired.

Slow cook: Place the chicken in the sauce, spoon some of it over so it's coated. Cover and cook on low for ~5-6 hours or high for 3-4 hours. The chicken should shred easily with two forks when it’s done and have an internal temperature of 165°F. Start Timer

Shred the chicken: Transfer the chicken to a large bowl and shred with two forks. Set aside while you thicken the sauce.

Thicken the sauce: Carefully pour the cooking liquid from the slow cooker into a medium saucepan. Bring to a gentle simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly whisk the slurry into the simmering sauce. Continue simmering for 3-5 minutes Start Timer, stirring occasionally, until the sauce has thickened and is glossy enough to coat the back of a spoon.

Add sauce to chicken: Return the shredded chicken to the slow cooker (or a large serving bowl) and pour the thickened sauce over the top. Toss until the chicken is evenly coated.

Finish: Add the sesame seeds and green onions, and mix to combine. Then, for the brightest flavor, stir in 1 teaspoon of rice vinegar just before serving.

Make the yum yum sauce (optional): Whisk together the mayonnaise, sriracha, ketchup, rice vinegar, garlic powder, kosher salt, and enough water to create a smooth, drizzleable consistency.

Build the bowls: Divide the cooked jasmine rice among serving bowls. Top with the shredded chili crisp chicken and any desired toppings. Drizzle generously with the spicy yum yum sauce and finish with an extra spoonful of chili crisp if you like a little more heat.

Informação Nutricional

• Calorias: 511 kcal
• Gordura Total: 32 g
• Gordura Saturada: 6 g
• Gordura Insaturada: 24 g
• Gordura Trans: 0.1 g
• Colesterol: 188 mg
• Sódio: 1227 mg
• Carboidratos Totais: 17 g
• Fibra Alimentar: 0.3 g
• Açúcares Totais: 9 g
• Proteína: 39 g