This Sweet and Spicy Asian Chicken in Crock Pot features tender chicken in a tangy, spicy-sweet sauce. Perfect for a hassle-free meal, it’s an easy recipe that blends bold Asian flavors into a healthy, slow-cooked delight.
Why You’ll Love This Recipe
This sweet and spicy Asian chicken in a crock pot is a flavorful, healthy dish that transforms tender chicken into a juicy, tangy treat with a perfect balance of spicy and sweet Asian-inspired sauce, ideal for busy days. Easy to prep and hands-off with slow cooking, it’s versatile—serve with rice or noodles—and packed with protein. The crock pot’s gentle simmering creates a guilt-free indulgence that’s both delicious and convenient.
Recipe Tips and Tricks
- Brown Chicken First: Adds depth of flavor before slow cooking.
- Use Low-Sodium Soy: Controls saltiness for a balanced taste.
- Stir Sauce Occasionally: Ensures even coating during cooking.
- Check Doneness: Chicken should reach 165°F internally.
- Thicken Sauce: Simmer on high if sauce is too thin.
- Use Fresh Ginger: Boosts flavor over powdered.
- Avoid Overfilling: Leave space for even cooking.
- Rest Before Serving: Allows juices to redistribute.
- Serve Warm: Maximizes the sweet-spicy contrast.
- Store Sauce Separately: Keeps chicken moist if needed.
Sweet and Spicy Asian Chicken in Crock Pot
Tender sweet spicy Asian chicken, healthy crock pot meal.
Ingredients
- ¼ cup honey
- ½ cup low-sodium soy sauce
- 1 tbsp grated ginger
- 1 tbsp rice vinegar
- 1 tsp cornstarch
- 1 tsp sesame oil
- 2 green onions, chopped
- 2 lbs chicken thighs
- 2 tbsp sriracha
- 3 cloves garlic, minced
Instructions
- Prep the Chicken: Pat chicken thighs dry with paper towels and season lightly with black pepper.
- Brown the Chicken: Heat a skillet over medium heat, add a drizzle of sesame oil, and brown the chicken thighs for 2-3 minutes per side. Transfer to the crock pot.
- Make the Sauce: In a bowl, whisk together soy sauce, honey, sriracha, grated ginger, minced garlic, rice vinegar, and half the sesame oil until smooth.
- Pour Over Chicken: Pour the sauce over the chicken thighs in the crock pot, ensuring they are evenly coated.
- Set the Crock Pot: Cover and cook on low for 4-6 hours or on high for 2-3 hours until the chicken is tender and reaches 165°F.
- Thicken the Sauce: Remove the chicken to a plate. Stir cornstarch with 1 tbsp water, add to the sauce in the crock pot, and cook on high for 10 minutes until thickened.
- Coat the Chicken: Return the chicken to the crock pot and toss to coat with the thickened sauce.
- Rest the Dish: Let the chicken rest for 10 minutes with the lid off to absorb flavors.
- Garnish: Sprinkle chopped green onions over the top for a fresh finish.
- Serve and Enjoy: Serve warm with your favorite sides and savor this sweet-spicy treat!
Notes
- Brown chicken for extra flavor; use low-sodium soy to control salt.
- Stir sauce occasionally for even coating; adjust spice to taste.
- Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
- This recipe can be adapted for gluten-free or low-carb diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 398Total Fat 22gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 15gCholesterol 194mgSodium 1168mgCarbohydrates 16gFiber 1gSugar 13gProtein 38g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Thighs (2 lbs): Bone-in, skin-on for juiciness.
- Soy Sauce (½ cup): Low-sodium for umami balance.
- Honey (¼ cup): Natural sweetener; adjust for sweetness.
- Sriracha (2 tbsp): Adds spicy kick; adjust to taste.
- Garlic (3 cloves): Minced for aromatic depth.
- Ginger (1 tbsp, grated): Fresh for zesty warmth.
- Rice Vinegar (1 tbsp): Adds a tangy note.
- Sesame Oil (1 tsp): Enhances flavor with a nutty touch.
- Green Onions (2, chopped): For garnish and freshness.
- Cornstarch (1 tsp): For thickening the sauce.
Variations and Substitutions
- Chicken Swap: Use drumsticks or breasts; adjust cooking time.
- Soy Sauce Alternative: Use tamari for gluten-free.
- Sweetener Swap: Replace honey with maple syrup or erythritol.
- Spice Swap: Use chili garlic sauce or red pepper flakes.
- Vinegar Swap: Use apple cider vinegar for a different tang.
- Oil Swap: Use olive oil or omit for oil-free.
- Garnish Swap: Use sesame seeds or cilantro instead of green onions.
- Low-Sodium: Reduce or skip soy sauce based on preference.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 3 months; thaw in fridge.
- Reheating: Warm on low heat to avoid drying out.
Dish Gallery
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