Slow Cooker Sriracha Tomato Chicken
Please read recipe post for more recipe details. Add some carrots and poatoes in there for a great Asian Sriracha Chicken Soup!
Servings: 4 servings
Calories: 353kcal
Ingredients
- 2 pounds boneless skinless chicken breasts or chicken thighs
- 1 onion , chopped
- 3 cloves garlic , minced
- 14 oz canned stewed or diced tomatoes
- 1 Tablespoon fresh ginger , minced
- 3 Tablespoons Sriracha hot sauce , or to taste
- 1 Tablespoon distilled white vinegar
- 1 Tablespoon honey
- 1 Teaspoon sesame oil
- 2 Tablespoons brown sugar
- 2 Tablespoons fish sauce (or use Tamari Fish Sauce for Gluten Free)
- 1/2 Teaspoon sea salt , to taste
Instructions
- In slow cooker, combine all ingredients except for the chicken. Combine the ingredients well.
- Add chicken and push it into the sauce until it's immersed.
- 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.
- For a more soft, shredded chicken, cook it longer. Taste the sauce then add additional salt and pepper, if needed.
- Serve chicken with rice, pasta and make sure to pour the delicious sauce over everything! Or shred the chicken in tacos.
Nutrition
Calories: 353kcal | Carbohydrates: 20g | Protein: 50g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1741mg | Potassium: 1134mg | Fiber: 1g | Sugar: 15g | Vitamin A: 254IU | Vitamin C: 21mg | Calcium: 64mg | Iron: 2mg