Slow Cooker Chili Crisp Chicken & Rice

Ingredients

• 1360g (48oz) chicken breast
• 100g (7 Tbsp) chili crisp
• 80g (4 Tbsp) honey
• 60g (4 Tbsp) soy sauce
• 30g (2 Tbsp) sriracha
• Salt, to taste
• Pepper, to taste
• Garlic powder, to taste
• 30g (2 Tbsp) seasoned rice vinegar
• 2 green onions, chopped
• Sesame seeds, to taste
• 480g (2 ½ cups) short grain or sushi rice

Instructions

1. Add chicken breast, chili crisp, soy sauce, honey, sriracha, salt, pepper, and garlic powder to the slow cooker.
2. Mix the ingredients until well combined.
3. Cook on high for 3-4 hours or low for 4-5 hours.
4. Once cooked, shred the chicken.
5. Add seasoned rice vinegar, chopped green onions, and sesame seeds to the shredded chicken.
6. Mix well.
7. Serve with cooked rice.