Sometimes a simple, spicy chicken dish is all you need to lift your spirits. With just four ingredients in the slow cooker, this recipe requires minimal effort and delivers maximum flavor. Sauté a few favorite vegetables, serve everything over steamed rice, drizzle with a sauce, and you have a wholesome, satisfying meal.
This chicken works perfectly in bowl-style meals, but you have plenty of flexibility. A double batch is smart — leftovers are excellent in quesadillas, egg rolls, sandwiches, or mixed into quick weeknight dishes.
One reason meals like this succeed with families is the variety of components: the spicy chicken appeals to heat-lovers, the sautéed vegetables satisfy those who prefer lighter bites, and plain rice keeps picky eaters happy. Customize each bowl so everyone gets what they enjoy.
You control the spice level. Prefer serious heat? Add more Sriracha. Want it mild? Use less or omit and let the orange and soy flavors shine.
Slow Cooker Spicy Asian Chicken Bowls
Jennifer Draper
Pin Recipe
10
4 20
4 30
6
461 kcal
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1/4 cup orange juice
- 1/4 cup Sriracha (more or less depending on desired spice level)
- 1 tablespoon soy sauce
- 2 cups uncooked brown basmati rice (or your favorite rice)
- 2 tablespoons canola oil
- 2 small zucchini squashes sliced
- 8 oz baby bella mushrooms cleaned and sliced
- Sweet Chili Drizzle Sauce for drizzling optional
- Additional Sriracha for drizzling optional
Instructions
-
Place chicken in the slow cooker.
-
Whisk together orange juice, Sriracha and soy sauce.
-
Pour the mixture over the chicken, cover, and cook on high for 3–4 hours or on low for 6–8 hours.
-
Remove the chicken, shred with two forks, and add back as much of the cooking liquid as needed to keep the meat juicy without making it soggy.
-
Discard any excess liquid.
-
Cook the rice according to package directions or use a rice cooker.
-
Heat 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.
-
Assemble bowls with rice, shredded chicken, and sautéed vegetables. Drizzle with sweet chili sauce and extra Sriracha if you like.
Nutrition
Carbohydrates: 53g
Protein: 38g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 96mg
Sodium: 615mg
Potassium: 943mg
Fiber: 1g
Sugar: 2g
Vitamin A: 160IU
Vitamin C: 21.5mg
Calcium: 38mg
Iron: 1.5mg
Tried this recipe?
Mention @slowcookergourmet or tag #slowcookergourmet!
Important nutritional disclaimer
