# Chili Crisp Chicken & Rice

This is a high-protein, meal-prep friendly slow cooker recipe for chili crisp chicken and rice bowls.

- Servings: 8 servings
- Total time: 240 min
- Cuisine: Japanese
- Category: Soup
- Language: en

## Ingredients

- 1360 g chicken breast
- 100 g chili crisp
- 80 g honey
- 60 g soy sauce
- 30 g sriracha
- salt
- pepper
- garlic powder
- 30 g rice vinegar
- 2 green onions, chopped
- sesame seeds
- 480 g short grain or sushi rice
- 720 g chicken bone broth
- 50 g low-fat mayonnaise
- 150 g 0% Greek yogurt
- 30 g no-sugar ketchup
- milk

## Instructions

1. Add chicken breast, chili crisp, honey, soy sauce, sriracha, salt, pepper, and garlic powder to the slow cooker.
2. Mix until the chicken is well coated.
3. Cook on high for 3-4 hours or on low for 4-5 hours.
4. Once cooked, shred the chicken using two forks.
5. Add rice vinegar, chopped green onions, and sesame seeds to the shredded chicken.
6. Mix everything together.
7. Add cooked short grain or sushi rice (cooked in chicken bone broth) to the slow cooker with the chicken mixture.
8. Mix the rice and chicken until well combined.
9. For the low-calorie spicy mayo, mix low-fat mayonnaise, 0% Greek yogurt, sriracha, no-sugar ketchup, salt, pepper, garlic powder, and milk (as needed for consistency) in a bowl.
10. Split the chili crisp chicken and rice into 8 equal servings.
11. Top each serving with the spicy mayo.

## Equipment

- slow cooker
- spoon
- forks
- tongs
- bowl

## Tips

- To make the low-calorie spicy mayo, mix all the listed ingredients until well combined.

## Source

- Original video: https://www.tiktok.com/t/ZT6N5Bn8j/
- Recipe page: https://www.cliprecipe.com/recipe/d70e7ab5-e37f-4c11-b9d8-af815ffc0d08
- Extracted: 2025-07-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt