Crock Pot Bang Bang Chicken is an Asian inspired recipe for the slow cooker, a little sweet and spicy and perfect served over rice!
- 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
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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.
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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.