Description
Tender and flavorful chicken cooked low and slow in a spicy, savory chili crisp sauce. Perfect for an easy weeknight dinner with a kick of heat and crunch.
Ingredients
2 pounds boneless, skinless chicken thighs
1/4 cup chili crisp sauce
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
3 cloves garlic, minced
1 teaspoon grated fresh ginger
1/2 teaspoon ground black pepper
1/4 teaspoon salt
2 green onions, thinly sliced
1 tablespoon toasted sesame seeds
Instructions
Place the boneless, skinless chicken thighs in the slow cooker in a single layer.
In a medium bowl, whisk together the chili crisp sauce, soy sauce, rice vinegar, honey, sesame oil, minced garlic, grated ginger, ground black pepper, and salt until well combined.
Pour the sauce mixture evenly over the chicken thighs in the slow cooker.
Cover and cook on low for 4 to 4 1/2 hours, or until the chicken is tender and cooked through.
Once cooked, carefully remove the chicken thighs and shred them using two forks, then return the shredded chicken to the slow cooker and stir to coat with the sauce.
Serve the chili crisp chicken hot, garnished with sliced green onions and toasted sesame seeds.
- Prep Time: 10 minutes
- Cook Time: 4 hours 30 minutes