Slow-Cooker Sweet & Spicy Glazed Chicken

Slow-Cooker Sweet & Spicy Glazed Chicken

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From: Everyday Slow Cooker

You can fully indulge in the sticky-sweetness this slow-cooker chicken dish offers when you know that calories, saturated fat, carbs and sugar are in check.

Ingredients 6 servings

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Original recipe yields 6 servings
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Metric
Nutrition per serving may change if servings are adjusted.
  • ⅓ cup no-salt-added ketchup
  • 3 tablespoons Sriracha chili sauce, plus more for serving
  • 2½ tablespoons oyster sauce
  • 1 tablespoon lower-sodium Worcestershire sauce
  • ½ cup , plus 2 teaspoons water
  • 2 pounds boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces (about 8 ounces)
  • ½ teaspoon black pepper
  • ¼ teaspoon kosher salt
  • 2 teaspoons cornstarch
  • ¾ cup chopped scallions (about 1 ounce)
  • ½ cup fresh cilantro leaves
  • 2 (8.8 ounce) packages precooked microwavable brown rice (such as Uncle Ben's Ready Rice)
  • 2 teaspoons sesame seeds
  • Sliced scallions (optional)

Preparation

  • Prep

  • Ready In

  1. Whisk together the ketchup, Sriracha, oyster sauce, Worcestershire sauce, and ½ cup of the water in a medium bowl until blended. Place the chicken and bell pepper in a 5- to 6-quart slow cooker. Sprinkle the chicken and bell pepper evenly with the black pepper and salt. Pour the ketchup mixture over the chicken. Cover and cook on LOW until the chicken is tender, about 3 hours.
  2. Whisk together the cornstarch and remaining 2 teaspoons water. Uncover the slow cooker, and whisk the cornstarch mixture into the chicken mixture in the slow cooker. Cover and cook on HIGH until the chicken mixture has thickened slightly, about 15 minutes. Stir in the chopped scallions and cilantro.
  3. Meanwhile, prepare the rice according to the package directions. Divide the rice among 6 bowls. Serve the chicken mixture over the rice, and sprinkle evenly with the sesame seeds. Drizzle with the additional Sriracha and garnish with the sliced scallions, if desired.
  • Multicooker directions: In Step 1, whisk together the ketchup, Sriracha, oyster sauce, Worcestershire sauce, and ½ cup of the water in a medium bowl until blended. Place the chicken and bell pepper in the inner pot of a 6-quart multicooker. Sprinkle the chicken and bell pepper with the pepper and salt. Pour the ketchup mixture over the chicken; stir. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the chicken is tender, about 3 hours. Turn off the cooker. In Step 2, stir the cornstarch mixture into the chicken mixture. With the lid off, press SAUTÉ [Normal]; cook uncovered, stirring often, until the chicken mixture has thickened slightly. Stir in the chopped scallions and cilantro. Complete Step 3.

Nutrition information

  • Serving size: ½ cup rice, 1 cup chicken mixture
  • Per serving: 380 calories; 9 g fat(2 g sat); 2 g fiber; 35 g carbohydrates; 33 g protein; 5 g sugars; 1 g added sugars; 617 mg sodium;
  • Carbohydrate Servings:

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