This crockpot spicy asian chicken recipe is a simple and healthy dinner option for your busy weekdays or weekends, and comes in at less than 350 calories per serving.
High five, y’all!
I’m finally fulfilling my promise to create more crockpot recipes.
This crockpot spicy asian chicken definitely fits the bill for easy dinner recipes. We’ve been wanting to create more freezer to crockpot meals for when baby girl is born. After all, nothing says ’newborn’ more than freezer meals. Except maybe sleepless nights and coffee… While I haven’t tried freezing this and cooking in the crockpot yet, I think it will work out just fine!
I’m not sure why the thought of a stir fry type meal in a crockpot seemed so strange at first. We’d been browsing some ideas for crockpot meals, and lots of them resembled a standard Chinese menu item. I’d been wanting to add more stir fry recipes to my arsenal as well, and these seemed like a great way to kill two birds with one stone! The birds being chickens in this scenario. 🙂
Seriously though, I’m excited to keep trying my hand at asian style recipes. Baby has been craving thai food like mad! Or I’m just using her as an excuse to get food delivered. Honestly, most of what I order is a cashew chicken or broccoli chicken…basically chicken with some kind of veggie in it. Pretty healthy, right? And I want the rice…because baby is also craving carbs. There’s just something about white rice that is so much better than quinoa these days. I mean, white rice is always good from a taste bud standpoint, not always from a nutritional standpoint. But I’ll just keep popping my pre-natal vitamin and fagetta ‘bout it.
PLUS I think white sticky rice makes for pretty pictures. #foodbloggerproblems
Aaaaand guess who wants to order take out now? I need to stop talking about food and get to the recipe before all my food prep this week goes to waste!
One last thing. Let’s remember this is crockpot SPICY asian chicken. This was a spicy dish for me, with the crushed red pepper flakes in the sauce and fresh cilantro on top. Kyle added sriracha to his. I would advise upping the crushed red pepper in the sauce if you are a spice fanatic like the hubs. If you’re a bit more sensitive to spice like myself, then you’re probably golden!
Crockpot Spicy Asian Chicken
- 1 pound chicken breast, thawed
- 1/4 cup corn starch
- 7–8 mushrooms, rinsed
- 5–6 carrots, peeled
- fresh cilantro
- sesame seeds (optional)
- For the sauce:
- 1/2 cup chicken broth
- 1/2 cup low sodium soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 2 tablespoons honey
- 1/2 teaspoon crushed red pepper flakes (x 2 or 3 if you like spice!)
- Rinse chicken breasts and trim of all fat as best you can. Slice into approximately 2 inch long pieces, about 1/4" to 1/2" thick.
- Add chicken breast to a tupperware with lid or ziplock with the corn starch and shake to coat completely.
- Slice the mushrooms thinly. Slice the carrots into medallions; I like to slice mine at an angle.
- Mix all ingredients for sauce together in the crockpot.
- Stir chicken into sauce. Then layer with carrots, then mushrooms.
- Cook on low for 4 hours.
- Stir all ingredients together into the crockpot to coat veggies with sauce.
- Serve with either rice or quinoa, with fresh cilantro and sesame seeds on top.
Serving Size 1/4 recipe
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 1 g
Unsaturated Fat 6 g
Cholesterol 65 mg
Sodium 1316 mg
Total Carbohydrates 32 g
Dietary Fiber 4 g
Sugars 16 g
Protein 35 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.