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Slow Cooker Spicy Asian Chicken Bowls

Prep Time 10 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 30 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