Slow Cooker Chili Crisp Chicken & Rice
Serves 815 mins prep300 mins cook
This slow cooker chili crisp chicken and rice is a high-protein meal prep dish that combines flavorful chicken with rice, chili crisp, and a touch of sweetness from honey. Perfect for meal prep, this recipe yields 8 servings and is both delicious and nutritious, with each serving containing 550 calories.
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What you need
Instructions
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.View original recipe