Spicy Asian Chicken #slowcooker

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Slow cooked meals are so easy to do – especially on a busy weeknight. And this one doesn’t even have that many ingredients but you get so much flavor out of it. Spicy Asian Chicken is perfect for a little fakeway homemade take-away. The sweet chili sauce and Sriracha combine to make a sweet and spicy flavor that infuses into the chicken to make it so tender and juicy – it is literally falling off the bone!

Spicy Asian Chicken
Spicy Asian Chicken

You will need at least a 6 qt slow cooker for this recipe – you want to try to get the chicken almost in a single layer. Depending on the size of the drumsticks you get, there will likely be some overlapping. If you have a smaller unit – you could layer the sauce in with the chicken. But keep in mind that the bottom layer is going to cook much faster than the top layer. Be sure to finish the chicken in the oven. It helps to crisp up the chicken skin – which just adds another texture to the drumsticks.

Spicy Asian Chicken

I served this chicken as part of a little Asian Feast at house. I made a beef wonton soup and simple egg fried rice. Both are super easy to make but give you so much flavor. You could serve the chicken with plain sticky rice or some easy garlic noodles.

Spicy Asian Chicken

Now Let’s Get Cookin’!

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Spicy Asian Chicken

An easy chicken made in the slow cooker with a little Asian Kick!
Course Main Course
Cuisine American, Asian, Chinese
Keyword Chicken, Chicken Recipes, crockpot, slow cooker
Prep Time 5 minutes
Cook Time 10 minutes
Slow Cooker Time 6 hours
Servings 6

Equipment

  • Slow Cooker – 6qt

Ingredients

  • 16 Chicken Drumsticks
  • 1 cup Mayo
  • 4 Garlic Cloves minced
  • ½ cup Sweet Chili Sauce
  • ¼ cup Sriracha
  • 1 tsp Ground Ginger
  • 1 tsp Salt
  • 1 tsp Dried Minced Onion

Instructions

  • In a small bowl, combine all ingredients EXCEPT Chicken.
  • Place chicken in bottom of slow cooker and spoon sauce over top. Cook on low for 6 hours.
  • Preheat oven to 450deg. Transfer chicken to wire rack on a parchment paper covered baking sheet. Cook for five minutes then turn over each drumstick and return to oven for 5 minutes more.

Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:

AVAILABLE IN PRINT OR KINDLE eBOOK VERSIONS

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5 thoughts on “Spicy Asian Chicken #slowcooker

  1. goatsandgreens – New England – The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
    goatsandgreens says:

    I love my slow cooker, and chicken dark meat any day! This looks to be a tasty idea, and great photography, too. Thanks for sharing with Fiesta Friday!

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