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Slow Cooker Spicy Asian Chicken Bowls
Prep Time 10 minutes minutes
Cook Time 4 hours hours 20 minutes minutes
Total Time 4 hours hours 30 minutes minutes
Servings 6
Calories 461kcal
- 2 pounds boneless skinless chicken breasts
- 1/4 cup orange juice
- 1/4 cup Sriracha (more or less depending on spice level desired)
- 1 tablespoon soy sauce
- 2 cups uncooked brown basmati rice (or other favorite rice)
- 2 tablespoons canola oil
- 2 small zucchini squashes sliced
- 8 oz baby bella mushrooms cleaned and sliced
- Sweet Chili Drizzle Sauce for drizzling optional
- Additional Sriracha for drizzling optional
Place chicken in slow cooker
Whisk together orange juice, Sriracha and soy sauce
Pour over chicken, cover and cook on high for 3-4 hours or low for 6-8
Remove chicken, shred with forks and add as much of the cooking liquid as desired to keep it juicy but not swimming
Discard any additional liquid
Cook rice according to package directions or in rice cooker
Heat canola oil in skillet over medium high heat
Add veggies and sauté for 5-8 minutes or until tender (salt and pepper if desired)
Serve rice topped with chicken and veggies and drizzled with sauces
Calories: 461kcal | Carbohydrates: 53g | Protein: 38g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 615mg | Potassium: 943mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 21.5mg | Calcium: 38mg | Iron: 1.5mg