Slow Cooker Chili Crisp Chicken & Rice

8 meals

From a reel by Stealth Health Life — watch the original

Ingredients

• 1360g (48oz) chicken breast
• 100g (7 Tbsp) chili crisp
• 80g (4 Tbsp) honey
• 60g (4 Tbsp) soy sauce
• 30g (2 Tbsp) sriracha
• Salt, pepper, and garlic powder, to taste
• 30g (2 Tbsp) seasoned rice vinegar
• 2 green onions, chopped
• Sesame seeds, to taste
• 480g (2 ½ cups) short grain or sushi rice
• 720g (3 cups) chicken bone broth
• 50g (3 Tbsp) low-fat mayonnaise
• 150g (⅔ cup) 0% Greek yogurt
• 70g (4 Tbsp) sriracha
• 30g (2 Tbsp) no-sugar ketchup
• Salt, pepper, garlic powder, to taste
• Milk, as needed for desired consistency

Instructions

1. Place chicken breasts in a slow cooker and coat with chili crisp, soy sauce, sriracha, honey, salt, pepper, and garlic powder.
2. Cook on high for 3-4 hours or on low for 4-5 hours.
3. Prepare rice by boiling chicken bone broth, adding rice, covering, and simmering on low for 15-18 minutes. Let rest for 5 minutes before fluffing.
4. Shred the cooked chicken in the slow cooker, then stir in the rice vinegar, chopped green onions, and sesame seeds.
5. Mix the cooked rice into the slow cooker with the chicken.
6. Make the spicy mayo by combining low-fat mayonnaise, Greek yogurt, sriracha, ketchup, salt, pepper, and garlic powder. Add milk as needed to reach the desired consistency.
7. Divide the chicken and rice mixture into 8 containers and top with the spicy mayo.