Crock Pot Bang Bang Chicken
I made this Crock Pot Bang Bang Chicken recipe for my adult children just so they decide to come over for visits more often 😉
Feed them yummy, amazing food and they’ll want to come over more… makes perfect sense, right?!
Slow cooker meals are SOOO easy and perfect when having people over because you do all the work ahead of time.
You could even make this the night before, store in the fridge, and then put the slow cooker insert in when ready to turn the Crock Pot on.
How to make Crock Pot Bang Bang Chicken
First put two pounds of boneless, skinless chicken breasts or thighs into the slow cooker.
I like to cut mine into chunks because it’s a little easier to shred at the end.
Then add a diced onion, some minced garlic, kosher salt, and pepper.
Next we will make the bang bang sauce in a bowl.
Just add a can of coconut milk, sweet Thai chili sauce, soy sauce, sriracha, and lemon juice.
And whisk it together until combined.
Then pour the sauce over the chicken in the slow cooker.
And set it to low for 6 to 8 hours.
About 30 minutes before serving this dish remove 1/2 cup of the liquid, mix it together with 1 1/2 tablespoons of cornstarch, and pour it back into the Crock Pot.
Turn it to high so that the cornstarch slurry will thicken the sauce a bit.
Finally, shred the chicken with two forks right in the slow cooker.
And add some fresh, chopped cilantro.
Serve Crock Pot Bang Bang Chicken over cooked rice for the perfect sweet and spicy meal 🙂
I also set out some sesame seeds, more sriracha, lemon wedges, chopped peanuts, and cilantro so everyone could add their own toppings.
Such a tasty dinner and the leftovers were even better the next day.
If you like Crock Pot Bang Bang Chicken, you might also like these recipes…
Slow Cooker Peanut Chicken
Bang Bang Shrimp Pasta
Air Fryer Bang Bang Salmon
Fall Crock Pot Recipes
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Crock Pot Bang Bang Chicken
Crock Pot Bang Bang Chicken is an Asian inspired recipe for the slow cooker, a little sweet and spicy and perfect served over rice!
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 onion diced
- 6 to 7 cloves garlic minced
- kosher salt, pepper
- 1 14 ounce can coconut milk (shake well before opening)
- 1 1/2 cups sweet Thai chili sauce
- 1/2 cup soy sauce
- 3 to 4 tablespoons sriracha
- 2 tablespoons lemon juice
- 1 1/2 tablespoons cornstarch
- 1 bunch fresh cilantro chopped
- Optional: cooked Jasmine rice, more sriracha, lemon wedges, chopped peanuts, sesame seeds
Instructions
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Put the chicken, onion, garlic, kosher salt, and pepper in the slow cooker.
Note: I cut my chicken into chunks to make it easier to shred.
-
Put the coconut milk, sweet Thai chili sauce, soy sauce, sriracha, and lemon juice in a bowl and stir until combined.
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Pour this mixture over the chicken and turn the slow cooker on low for 6 to 8 hours.
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About 30 minutes before serving remove 1/2 cup of the liquid, mix it with the cornstarch, and pour it back into the Crock Pot (this will help thicken the sauce). Shred the chicken with two forks and stir in the cilantro. Turn the Crock Pot on high.
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Serve over cooked Jasmine rice and garnish with cilantro, more sriracha, lemon wedges to squeeze over top, chopped peanuts, and sesame seeds if desired.
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