Slow Cooker Chili Crisp Chicken Bowls
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These Slow Cooker Chili Crisp Chicken Bowls are an easy, flavor-packed meal with tender shredded chicken, a sweet and savory chili crisp sauce, homemade spicy yum yum sauce, and your favorite fresh bowl toppings.
The best part of this recipe is that the slow cooker does most of the work, making this a simple option for busy weeknights, meal prep, or feeding the whole family.
Plus, you can customize each bowl with rice, veggies, avocado, and any other toppings you love for a satisfying meal with plenty of texture and flavor.
Looking for more slow cooker meals to make weeknights easier? Try my Slow Cooker Garlic Ranch Chicken & Potatoes, Slow Cooker Korean-Inspired Beef Bowls , Slow Cooker Salsa Verde Chicken, Slow Cooker Pork Tenderloin (Asian Style), Slow Cooker Spaghetti Sauce, Slow Cooker Pot Roast, or Crockpot BBQ Chicken Thighs.
And if you’re tired of always trying to figure out what’s for dinner, be sure to sign up for my free weekly meal plan, Dinner Decided, where I’ve already done the thinking for you. Every other week, you’ll get 5 easy dinners, a sweet treat, and a shopping list sent straight to your email! Plus, each meal plan prioritizes smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Table Talk with Tawnie
I knew once you all loved my Chili Crisp Salmon, I had to create a chili crisp chicken recipe. This is a slow cooker dinner winner and packed with flavor. I love making them into bowls packed with lots of vibrant toppings, and that yum yum sauce is a non-negotiable! If you want more ideas on how to serve the chicken, you can make it into tacos, serve with ramen noodles, chicken wraps, stuffed on a sweet potato has been GREAT or also with fried rice is a classic move!
- Chicken thighs: Boneless, skinless chicken thighs stay extra juicy and are my preferred choice for this recipe. I’ve made it with boneless, skinless chicken breasts as well, and they turn out tender and delicious (just be careful not to overcook them).
- Chili crisp: Chili crisp adds heat, garlic, and savory depth all in one ingredient. I especially love the Momofuku brand, but any good chili crisp will work. You can also use a mild chili crisp for less heat.
- Rice vinegar: That final splash of rice vinegar wakes up all the flavors after the long cook time, balancing the sweetness of the honey and the richness of the chili crisp without making the dish taste vinegary.
- Cornstarch: Cornstarch helps to thicken the cooking liquid to create a rich, silky glaze that clings beautifully to the chicken.
- Fresh garlic + ginger: Using fresh makes a big difference here. I personally like to grate them with a microplane or press the garlic through a garlic press so they blend smoothly into the sauce mixture.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Cook the chicken
Whisk together the sauce ingredients (I like to do this right in the slow cooker), then add the chicken and cook on low for ~5-6 hours or high for 3-4 hours.
Shred chicken
Remove the chicken and shred with two forks.
Thicken the sauce
Carefully pour the cooking liquid from the slow cooker into a medium saucepan. Bring to a gentle simmer over medium heat. Then slowly whisk in the cornstarch slurry and continue simmering until the sauce has thickened and is glossy enough to coat the back of a spoon. Pour the sauce over the chicken and toss. Then add sesame seeds, green onions, and rice vinegar.
Make the yum yum sauce
Whisk together the yum yum sauce ingredients.
Assemble & enjoy!
Assemble your bowls with cooked jasmine rice, shredded chili crisp chicken, and any desired toppings. Drizzle with the spicy yum yum sauce and top with an extra spoonful of chili crisp. ENJOY!!
Expert Tips
- Let the slow cooker do the work: This recipe is perfect for busy days because the chicken becomes tender and flavorful with minimal hands-on effort.
- Shred the chicken well: Once the chicken is tender, shred it into smaller pieces so it can soak up all of the flavorful chili crisp sauce.
- Stovetop method: I prefer thickening the sauce on the stovetop because it activates the cornstarch more quickly and allows the sauce to reduce slightly, creating a richer, silkier glaze that clings beautifully to the chicken. Some recipes say to add the cornstarch slurry directly into the slow cooker and heat on high until thickened, but I feel the cornstarch doesn’t activate well and prefer the stovetop method.
- Build your bowls your way: One of the best parts of this recipe is how customizable it is! Use rice, rice noodles, quinoa, cauliflower rice, or greens as your base and add any vegetables or toppings you love.
- Don’t skip the spicy yum yum sauce: It adds a creamy, tangy, slightly spicy finish that ties everything together. Drizzle it over the bowls right before serving.
- Great for meal prep: Cook the chicken ahead of time, then store the components separately and build fresh bowls throughout the week.
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A free weekly meal plan where I’ve already done the thinking for you. 5 easy dinners, a sweet treat, a shopping list, smart ingredient overlap to minimize food waste and strategic uses for leftovers.
Variations / Substitutions.
- Chicken: Boneless, skinless chicken breasts can be used in place of chicken thighs.
- Chili crisp: Use your favorite brand and adjust the amount based on how spicy you like your food. You can also use a mild version for less spice! If you only have regular, you can reduce the amount of chili crisp and add more after cooking, if preferred.
- Base: Swap the jasmine rice for rice noodles, cauliflower rice, quinoa, or a bed of greens.
- Veggies: Add steamed broccoli or snap peas for extra vegetables.
- Toppings: Top with avocado or quick-pickled cucumbers for extra freshness. You can also add edamame, carrots, bell peppers, or green onions for great additions.
- Texture: Add sesame seeds, chopped cilantro, crispy wonton strips, or extra chili crisp for even more flavor and texture.
- Yum yum sauce: Adjust the heat by adding more or less sriracha or your preferred hot sauce. For a milder version, leave it out entirely and enjoy a classic creamy yum yum sauce.
Storage / Freezing
- Refrigerator: Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Keep the rice, toppings, and spicy yum yum sauce stored separately for the best texture.
- Freezer: The cooked chili crisp chicken can be frozen in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat the chicken in the microwave until warmed through. Add a splash of water or broth if needed to loosen it up, then build your bowl with fresh toppings and finish with the spicy yum yum sauce.
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Slow Cooker Chili Crisp Chicken Bowls
Ingredients
For the Chicken
- 2½ lbs. boneless skinless chicken thighs (or chicken breasts)
- 1/3 cup soy sauce
- 1/2 cup chicken broth
- 3 Tbsp. chili crisp (plus more for serving (mild chili crisp is available if you don’t prefer super spicy))
- 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)
Ideas For Serving
- Cooked jasmine rice, shelled edamame, shredded carrots, thinly sliced cucumbers, green onions, sesame seeds, lime wedges, extra chili crisp, optional (I love cooking my rice in chicken bone broth for extra flavor and protein)
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- 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.1/3 cup soy sauce, 1/2 cup chicken broth, 3-4 Tbsp. honey, 1 Tbsp. brown sugar, 1 Tbsp. toasted sesame oil, 8 cloves garlic, 1 Tbsp. fresh ginger, 1 tsp. fish sauce, Salt and pepper, 3 Tbsp. chili crisp
- 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 Timer2½ lbs. boneless skinless chicken thighs
- 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.2 Tbsp. cornstarch, 2 Tbsp. cold water
- 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.1 Tbsp. rice vinegar, 3-4 green onions, 1 tsp. sesame seeds
- 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.1/2 cup mayonnaise, 1 Tbsp. sriracha, 2 tsp. ketchup, 1 tsp. rice vinegar, 1/2 tsp. garlic powder, Pinch of kosher salt, Water
- 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.Cooked jasmine rice, shelled edamame, shredded carrots, thinly sliced cucumbers, green onions, sesame seeds, lime wedges, extra chili crisp, optional
Notes
- Chicken: Swap chicken thighs for boneless, skinless chicken breasts.
- Extra veggies: Add steamed broccoli or snap peas for extra vegetables.
- Noodles: Serve over rice noodles instead of jasmine rice.
- Toppings: Top with avocado or quick-pickled cucumbers for extra freshness.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Amanda Chasten Photography
