Slow Cooker Chili Crisp Chicken & Rice

1: Place chicken breasts in a slow cooker.

2: Add chili crisp, soy sauce, sriracha, honey, and a pinch of salt, pepper, and garlic powder. Stir gently to coat the chicken.

3: Cover and cook on high for 3–4 hours or low for 4–5 hours.

4: While the chicken finishes, combine rice with bone broth. Bring to a boil, then cover and reduce to a low simmer. Cook for 15–18 minutes, then let rest for 5 minutes before fluffing with a fork.

5: Shred the cooked chicken directly in the slow cooker using two forks. Stir in rice vinegar, chopped green onions, and sesame seeds.

6: Add the cooked rice to the slow cooker and stir everything together until evenly mixed.

7: In a bowl, combine low-fat mayo, Greek yogurt, sriracha, and no-sugar ketchup. Season with salt, pepper, and garlic powder. Stir in a splash of milk to loosen to desired consistency.

8: Divide the chicken and rice mixture into 8 meal prep containers. Top each with a drizzle of spicy mayo. Let cool before refrigerating or freezing for meal prep. Store frozen.