Intro:
This slightly sweet and spicy shredded slow cooker chicken is the perfect meal for you Asian flavour fans and trust me you are going to want to make this one again. Sriracha is an incredibly versatile hot sauce that goes well with just about anything your cooking. Therefore, if you're a hot sauce lover and you still haven't tried it out I highly recommend that you get your hands on a bottle. This method of cooking chicken opens up an array of different flavours to experiment with, such as, maybe you're craving Nando's but want to save some money and could decide your in the mood for peri peri shredded chicken that night instead. Or alternatively, maybe you don't feel like chicken, you could (with the substitution of a few ingredients) make shredded beef for taco's or quesadillas. The possibilities really are endless.
Ingredients (Makes 4 Meals):
Cooking Instructions:
- Firstly, place your chicken breasts straight into your slow cooker along with your minced garlic and the white parts of the spring onion- save green parts for garnish.
- In a separate container add your wet ingredients (honey, sriracha sauce, rice vinegar, soy sauce, juice of half a lime) and mix thoroughly.
- Add a chicken stock cube to 200mls of hot water and stir until dissolved before adding this to your slow cooker.
- Then pour your sweet and spicy Asian sauce over your chicken breasts in the slow cooker and mix well.
- Cook on the high setting for 3/4 hrs or on the low setting for 7/8 hours.
- Once ready grab two forks and shred each chicken breast (they should just fall apart) and mix well.
- Finally, serve on a bed of rice to pad the meal out and garnish with the green parts of spring onion and sesame seeds. There you have an incredibly tasty (and easy!) meal that will have your tastebuds thanking you!
Looks yummy!
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