Wednesday, July 10, 2013

Crockpot Siracha Chicken

Combining the simple ingredients of this chicken recipe gives you endless dinner and lunch possibilities. The flavors in this slow cooker recipe are the spiciness of the Siracha, the warmth of the stewed tomatoes, and the sweetness from the honey and brown sugar make this a completely successful recipe sure to satisfy the whole fam. You can use this recipe in several different ways. Place overtop quinoa, rice, pasta. Fill in taco shells or burritos. Use the juice from the crock to dipping your tortillas.... 
I better stop, I'm getting carried away. Here's the key to an easy recipe to keep you out of the kitchen...
Crockpot Siracha Chicken
  • about 2 pounds boneless skinless chicken breasts
  • 1 medium onion chopped
  • 3 cloves garlic, minced
  • 1 (14 oz) can of diced tomatoes
  • about 3 tablespoons Siracha hot sauce (or more if you like it spicier)
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon white vinegar
  • 1 tablespoon honey
  • 2 tablespoons brown sugar
  • 1 tablespoon avocado oil or EVOO


  1. In slow cooker, combine all ingredients except for the chicken. Combine the ingredients well.
  2. Add chicken and push it into the sauce until it's immersed.
  3. Slow cook the chicken for about 4 hours on HIGH or 6-8 hours on LOW, or until the chicken becomes the texture that you want, it should fall apart when you fork it. (For a more soft, shredded chicken, cook it longer.)
  4. Shred the chicken when it's done cooking. It should just easily fall apart. 
  5. Serve chicken with rice, quinoa, or pasta and make sure to pour the delicious sauce over everything! Or you can shred the chicken in tacos, and save for lunches through the week.

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