1Place chicken breasts in a slow cooker. Add chili crisp, soy sauce, sriracha, honey, and a pinch of salt, pepper, and garlic powder. Stir gently to coat the chicken.
2Cover and cook on high for 3–4 hours or low for 4–5 hours.
3While the chicken finishes, combine rice with bone broth. Bring to a boil, then cover and reduce to a low simmer. Cook for 15–18 minutes, then let rest for 5 minutes before fluffing with a fork.
4Shred the cooked chicken directly in the slow cooker using two forks. Stir in rice vinegar, chopped green onions, and sesame seeds.
5Add the cooked rice to the slow cooker and stir everything together until evenly mixed.
6In a bowl, combine low-fat mayo, Greek yogurt, sriracha, and no-sugar ketchup. Season with salt, pepper, and garlic powder. Stir in a splash of milk to loosen to desired consistency.
7Divide the chicken and rice mixture into 8 meal prep containers. Top each with a drizzle of spicy mayo. Let cool before refrigerating or freezing for meal prep.
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 seasoned 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
70 g sriracha
30 g no-sugar ketchup
Salt
pepper
garlic powder
Milk
Equipment
slow cookermeal prep containerstwo forksbowl
Tips
To reheat, cover and microwave for ~3-4 minutes, add a splash of water or broth if needed, and microwave another 1-2 minutes to finish.