Slow Cooker Spicy Asian Chicken Bowls
Servings 6
Calories 461kcal
Ingredients
- 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
Instructions
- 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
Nutrition
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