Slow Cooker Sweet And Spicy Chicken Food

SLOW-COOKER SPICY HONEY GARLIC CHICKEN

Steps:

• Place chicken thighs in bottom of slow cooker.
• In a medium bowl, mix together soy sauce, honey, ketchup, garlic, basil, sriracha and red pepper flakes. Pour mixture over chicken.
• Cook on LOW for 4-5 hours, checking for doneness at 4 hours.
• Serve chicken over rice and use remaining sauce to garnish. Top with green onions if desired.

SWEET AND SPICY CHUTNEY SLOW COOKER CHICKEN

Steps:

• Combine garlic, red pepper, ginger, lime zest and juice, brown sugar, evoo, onion, vinegar, raisins, mango, chicken, salt, and pepper in a reusable storage bag. Allow to marinate at least 4 hours or overnight. Preheat slow cooker to low. Transfer ingredients to slow cooker, cover, and cook for 4 hours. Serve with rice, potatoes and favorite vegetable. Looking for more Slow Cooker Recipes? Click here for 18 hot recipes for your slow cooker. Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

SPICY PINEAPPLE CHICKEN

Steps:

• Place all ingredients in the slow cooker, except the cornstarch and water.
• Cook on high for 4 hours (or medium for 6, or low for 8).
• In a small sauce pan, whisk the cornstarch and water.
• Heat sauce pan over medium heat while occasionally whisking.
• Add 2/3 cup of the liquid from the slow cooker to the pan and whisk together until it thickens up.
• Place thickened liquid into the slow cooker and stir in well.
• Serve over white rice.

SLOW COOKER SWEET & SPICY CHICKEN (GF, DF)

Steps:

• Cut chicken thighs into bite-size chunks and place into a 6-quart slow cooker.
• Cut the veggies as noted above. Place in a bowl and refrigerate until ready to use, as noted below.
• In a medium bowl, whisk together the apricot jam, garlic, soy sauce or coconut aminos, mustard, onion, salt, ginger, and red-pepper flakes. Pour over the chicken.
• Cover and cook on low for 4 to 5 hours. Check chicken at the 4-hour mark, if it's not cooked through, continue cooking. Once the chicken is cooked through, add the sliced bell peppers and broccoli florets. Then, continue cooking on low until veggies are al dente (about 30-45 minutes).
• Use a slotted spoon to remove chicken and veggies from slow cooker and place in a serving dish. Whisk in the arrowroot powder to thicken the sauce, if desired.
• To serve, ladle the sauce over the chicken and veggies. Serve over basmati rice or cauli-rice.
• To Freeze: Place the veggies into a freezer-safe container and freeze. Add the diced chicken to a separate freezer-safe container, top with the sweet-n-spicy sauce, and freeze.
• To Prepare: Thaw the chicken mixture and veggies in the refrigerator overnight. When ready to cook, follow the instructions above beginning in Step 4. Easy and delicious!

SWEET AND SPICY CROCKPOT CHICKEN

Steps:

• Combine the chicken, garlic, onion, sweet and sour sauce, and barbecue sauce in a 3 to 4-quart slow cooker and stir gently.
• Cover the slow cooker and cook on low for 7 to 9 hours until chicken is thoroughly cooked to 165 F.
• If you'd like a thicker sauce, mix the cornstarch and water in a small bowl and add to the liquid in the crockpot; cover and cook 10 to 15 minutes until thickened. Serve over hot cooked rice or couscous.

SLOW COOKER SWEET & SPICY BBQ BUFFALO CHICKEN DIP RECIPE

Steps:

• Add all ingredients except peppers and chips to a slow cooker.
• Stir ingredients until mixed well.
• Cook on low for 3 hours or on high for 1 hour.
• Stir mixture well and transfer to a serving dish. Top with jalapeño pepper .
• Serve with tortilla chips.

SWEET AND SPICY SLOW COOKER CHICKEN

Steps:

• Mix brown sugar, water, soy sauce, vinegar, sriracha, garlic, and ginger together.
• Place chicken legs in a slow cooker, pour sauce over the chicken.
• Set slow cooker on high for 3 1/2 hours.
• After the 3 1/2 hours, remove chicken from slow cooker and place the sauce in a saucepan and bring it to a boil.
• Mix cornstarch with water and pour into sauce.
• Simmer sauce on medium-low for 15 minutes.
• Allow sauce to cool for 5 minutes, it will thicken.
• Spread the sauce over the chicken legs.
• Garnish with green onions and sesame seeds.

SLOW COOKER SPICY CHICKEN & RICE

Steps:

• Place chicken in a 4- or 5-qt. slow cooker.
• In a large bowl, combine the tomatoes, enchilada sauce, garlic powder, paprika, salt, cumin and chipotle pepper; mix well and pour over chicken. Cover and cook on low for 3-4 hours or until chicken is tender.
• Remove chicken to a plate and shred using two forks. Return chicken to the slow cooker. Add cooked rice and beans and stir well. Sprinkle cheese evenly across the top and cover. Let heat through about 20-30 minutes.
• Garnish sour cream, cilantro and avocado, if desired..

SLOW COOKER SWEET AND SPICY CHICKEN

Steps:

• Stir together the soy sauce, brown sugar, chili garlic paste, garlic, and ginger in the bottom of the slow cooker. Add the chicken and stir to coat the chicken completely.
• Cook on low for 4 hours or until chicken is fully cooked. Shred using two forks.
• Optional but highly recommended: Add the liquid from the slow cooker into a small sauce pan. Bring to a boil and boil for 8-10 minutes until it reduces by half and thickens. Toss chicken in this sauce or drizzle on top.

SLOW COOKER SWEET AND SPICY CHICKEN WITH VEGGIES

Steps:

• Start by laying the chicken thighs in the bottom of the slow cooker. Spread over the barbecue sauce. Sprinkle over the brown sugar, red pepper flakes, black pepper, garlic and cilantro over the chicken and barbecue sauce. Pour over the Italian dressing.
• Cover and cook on HIGH for 4 hours. Don't open the lid during the cooking time.
• After the cooking time is up. Add the sugar snap peas and squash.
• Cover the slow cooker again, and cook for an additional hour on HIGH.
• Serve over rice and enjoy!

SWEET AND SPICY CHICKEN (SLOW COOKER)

Steps:

• Combine the first six ingredients in a slow cooker.
• Cut the chicken breasts in slices, and season with five spice powder, salt and pepper.
• Place chicken slices in the slow cooker and stir the chicken a little bit so it is covered with the sauce and onions. Top with clementines, cover and cook at LOW for 4 hours.
• Remove chicken and onions from slow cooker. Pour liquid in a medium saucepan, reserving about 1/4 cup. Mix reserved liquid with 1 1/2 Tbsp arrowroot starch, until smooth. Return to the orange mixture in the saucepan and bring to a boil. Boil, stirring constantly, 1 minute or until sauce thickens.
• Serve sauce over chicken, sprinkle with pomegranates or green onions, if desired.

SWEET AND SPICY SLOW COOKER CHICKEN

Steps:

• Place the chicken in the bottom of the slow cooker. In a small bowl, combine the tomatoes, brown sugar and red pepper flakes. Pour over the chicken. Cover the slow cooker and cook on high for 4-6 hours or on low for 8-9 hours.
• Remove the chicken to a cutting board and shred with two forks. Return to the slow cooker and mix the chicken with the juices from the tomato/brown sugar sauce. Season with salt and pepper to taste.
• Serve in flour tortillas with toppings of choice: lettuce, sour cream, cheese, avocados, etc.

SPICY SLOW-COOKER SWEET & SOUR CHICKEN

Steps:

• Place onions, carrots and celery in slow cooker; top with chicken.
• Mix next 5 ingredients until blended; pour over chicken. Cover with lid.
• Cook on LOW 4 to 5 hours, increasing heat to HIGH for the last 30 min.
• Stir cornstarch into reserved pineapple juice. Add to slow cooker with the pineapple chunks and peppers; stir. Cook, covered, 30 min. or until sauce is thickened. Serve over rice.

SWEET AND SPICY PINEAPPLE SALSA CHICKEN (SLOW COOKER)

Steps:

• Place the chicken in the slow cooker then add the rest of the ingredients. Start with 3 tablespoons hot wings sauce and add more at the end of cooking if you aren't sure how hot you want it.
• Cook on low for 6-7 hours or on high 4-6 hours. When chicken can shred easily, remove to a cutting board and shred. Mix the chicken back in the crockpot and allow to cook 30 more minutes. Taste and add additional hot wings sauce, brown sugar salt, pepper if desired.**
• Transfer chicken to a strainer and drain off any excess liquid.
• Serve chicken over rice or in tortillas, on salad, etc. with desired garnishes.

SWEET AND SPICY CHICKEN

Steps:

• Spray a 5 quart slow cooker with vegetable oil, and arrange chicken pieces in bottom of cooker.
• Combine chili sauce, brown sugar, dry onion soup mix, cayenne pepper, barbecue sauce, peanut oil, and 1/4 cup of water in a large bowl, and spoon over chicken.
• Cover and cook on low for 6-7 hours.
• Serve over hot, cooked rice.

THAI SWEET CHILI CHICKEN

Steps:

• Place meat and cornstarch in a ziplock bag and shake until chicken is evenly coated.
• Heat oil in a large non-stick skillet over medium-high heat. Add chicken and brown on all sides, about 2-3 minutes.
• Spray the bottom of slow-cooker with cooking spray and then place chicken, onion, and sauce in. Stir until all the chicken is coated in sauce. Cook on low for 1 1/2 hours and then throw in the pineapple and bell peppers and cook for another 1 1/2 hours until peppers are tender.
• Add the green onions and serve over rice.

SWEET AND SPICY SLOW-COOKER CHICKEN

Steps:

• Coat the inside of your crockpot with non-stick cooking spray. Place all ingredients in the crockpot. Cook on high for 4-6 hours or on low for 8-10 hours, or until chicken shreds very easily with a fork. Season to taste with salt and pepper. (Chicken will absorb liquid after it is shredded.)
• Serve in tacos or however your little heart desires.

SLOW COOKER SWEET AND SPICY COCONUT CHICKEN

Steps:

• Add the chicken breasts to the slow cooker. Pour coconut milk over top, add ginger and ½ teaspoon red pepper flakes and stir until chicken is coated and spices are mixed in. Cook on low for 5 hours (*see post above for altering cook times).
• minutes before the chicken will be done, make the sauce. In a medium pot, combine sugar, vinegar, chicken broth, soy sauce, pinch of red pepper flakes, Ginger Garlic seasoning, and apricot jam. Bring to a boil over medium-high heat and reduce heat to medium. Simmer for 15-20 minutes, until slightly reduced. Combine corn starch and water and stir into sauce to thicken, whisking until combined and thickened.
• Remove chicken from the slow cooker and discard the cooking juices. Slice or shred chicken and toss with sauce. (*Optional: place back in the slow cooker to keep warm. )
• Serve over rice or noodles -- or in a taco!

SLOW-COOKER SWEET-AND-SPICY CHICKEN

Steps:

• In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes.
• In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).

SLOW COOKER SWEET CHILI CHICKEN

Steps:

• Season chicken thighs generously with salt and pepper. Transfer chicken to the bottom of the slow cooker insert.
• Make the sauce: In a medium bowl, whisk together the ingredients for the sauce (sweet chili sauce, soy sauce, garlic and ginger). Pour the sauce over the chicken.
• Cover and cook on HIGH for 3-4 hours or LOW for 6-8 hours, or until chicken is tender enough to shred.
• Shred chicken: Remove the chicken from the slow cooker to a clean work surface. Shred or slice the chicken and return it back to the slow cooker, along with any juices or sauce that has accumulated on the work surface.
• Add vegetables: Add in the onion, bell pepper, pineapple and carrots. Stir to combine. Cover and cook on HIGH for 15-20 minutes, or until the vegetables are tender.
• Meanwhile, cook lo mein: Boil and drain lo mein noodles according to package directions. Either add the noodles to the slow cooker and stir well to coat, or transfer noodles to serving bowls and top with sweet chili chicken.
• Serve immediately garnished with sesame seeds and green onions.

SWEET AND TANGY CHICKEN

Steps:

• Place four chicken breasts in a 5-qt. slow cooker. Combine the barbecue sauce, pineapple, green pepper, onion and garlic; pour half over the chicken. Top with remaining chicken and sauce. , Cover and cook on low until a thermometer reads 165°, about 5 hours. Thicken sauce if desired. Serve the chicken and sauce with rice.

SWEET AND SPICY SLOW COOKER CHILI

Steps:

• In a large frying pan, brown the ground beef until no longer pink and transfer to the slow cooker using a slotted spoon. Drain off all but two tablespoons of fat and add the onions to the pan.
• Cook the onions over med-high heat until they begin to soften. Add the peppers to the onions and sauté until softened. Add the garlic and jalapeno peppers, cooking for one minute longer. Transfer the mixture to the slow cooker with the beef.
• Add the chili powder, cumin, cayenne pepper, crushed red pepper, sweet peppers and juice to the beef mixture and stir to combine.
• Add the brown sugar, tomato sauce and crushed tomatoes stirring thoroughly to be sure all the ingredients are incorporated. Season with salt and pepper to taste and cook in the slow cooker on high for 3-4 hours or low for 5-6 hours.
• Serve with your favorite chili toppings, we love greek yogurt, sour cream, shredded cheddar, green onions, and pickled jalapenos...just to name a few.

SWEET AND SPICY SLOW-COOKER CHICKEN

Steps:

• Pull cooked chicken meat apart with two forks to shred. Remember to save half of the meat for tomorrow's Indian chicken wraps!
• Assemble salad by topping the shredded romaine with the corn and pumpkin seeds. Toss with dressing and season to taste with salt and pepper.
• Serve pulled chicken with the side salad. Enjoy!

SWEET & SPICY SLOW COOKER CHICKEN

Steps:

• Mix all of the sauce ingredients together, stirring well to dissolve the sugar and the cornstarch.
• Put the chicken thighs in the slow cooker, skin side down.
• Pour the sauce over the top. Cover the slow cooker tightly.
• Cook on high for 1 1/2 hours.
• Turn the chicken thighs over, give the sauce a stir and cover again. Cook for an additional 1 1/2 hours.
• Serve over rice (white or brown) with lime wedges, plus additional garnishes.
• Lime sections - a good squeeze of lime elevates this dish. Don't skip the lime.
• Crushed red pepper flakes - for more heat, if desired
• Sesame seeds
• Toasted sesame oil - just a drizzle
• Chopped cilantro