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Slow Cooker Chili Crisp Chicken Bowls

These Slow Cooker Chili Crisp Chicken Bowls are an easy, flavor-packed meal where the slow cooker does the work! Build your bowls how you like with the tender shredded chicken, and be sure to finish them off with my favorite spicy yum yum sauce.
Course Main Course
Cuisine Asian
Keyword chili crisp chicken bowls
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings
Calories 511kcal
Author Tawnie Graham of Kroll's Korner

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

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
    Side-by-side of whisking sauce ingredients directly in the bottom of the slow cooker.
  • 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
    2½ lbs. boneless skinless chicken thighs
    Side-by-side of placing the chicken thighs in the slow cooker with the sauce.
  • Shred the chicken: Transfer the chicken to a large bowl and shred with two forks. Set aside while you thicken the sauce.
    Side-by-side of shredding the cooked chicken 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. 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
    Side-by-side of heating the cooking liquid in a small saucepan on the stovetop then adding the cornstarch slurry to thicken.
    • 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.
  • 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.
    Side-by-side of pouring the thickened sauce over the shredded chicken and tossing to coat.
  • 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
    Side-by-side of adding green onions, sesame seeds and rice vinegar to chicken after shredding and tossing with the sauce.
    • 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.
  • 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
    Side-by-side photos of whisking ingredients together for spicy yum yum sauce.
  • 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
    Side-by-side photo of assembled chicken chili crisp bowls then drizzling with yum yum sauce and serving with a fork.

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

Serving: 1serving | Calories: 511kcal | Carbohydrates: 17g | Protein: 39g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 188mg | Sodium: 1227mg | Potassium: 547mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 71IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 2mg