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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!
Total Time
5
hrs
Servings:
4
servings
Calories:
353
kcal
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.
Course:
Main Course
Cuisine:
Slow Cooker
Nutrition
Calories:
353
kcal
|
Carbohydrates:
20
g
|
Protein:
50
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
145
mg
|
Sodium:
1741
mg
|
Potassium:
1134
mg
|
Fiber:
1
g
|
Sugar:
15
g
|
Vitamin A:
254
IU
|
Vitamin C:
21
mg
|
Calcium:
64
mg
|
Iron:
2
mg