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Slow Cooker Chili Crisp Chicken & Rice

Per Serving (Makes 8)
550 Calories
48g Protein
55g Carbs
14g Fat

Slow Cooker Meal Prep Series

Slow Cooked Chili Crisp Chicken:
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

High: 3-4 hours
OR
Low: 4-5 hours

Add After Cooking
30g (2 Tbsp) seasoned rice vinegar
2 green onions, chopped
Sesame seeds, to taste

Rice
480g (2 ½ cups) short grain or sushi rice
720g (3 cups) chicken bone broth

Low Calorie Spicy Mayo
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. Add chili crisp, soy sauce, sriracha, honey, and a pinch of salt, pepper, and garlic powder. Stir gently to coat the chicken.

2.) Cover and cook on high for 3–4 hours or low for 4–5 hours.

3.) While the chicken finishes, combine rice with bone broth. Bring to a boil, then cover and reduce to a low simmer. Cook for 15–18 minutes, then let rest for 5 minutes before fluffing with a fork.

4.) Shred the cooked chicken directly in the slow cooker using two forks. Stir in rice vinegar, chopped green onions, and sesame seeds.

5.) Add the cooked rice to the slow cooker and stir everything together until evenly mixed.

6.) In a bowl, combine low-fat mayo, Greek yogurt, sriracha, and no-sugar ketchup. Season with salt, pepper, and garlic powder. Stir in a splash of milk to loosen to desired consistency.

7.) Divide the chicken and rice mixture into 8 meal prep containers. Top each with a drizzle of spicy mayo. Let cool before refrigerating or freezing for meal prep.

Store frozen. To reheat, simply cover and microwave for ~3-4 minutes, add a splash of water or broth if needed, and microwave another 1-2 minutes to finish.

Enjoy!

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