Slow Cooker Firecracker Chicken Recipe

Firecracker Chicken is a sweet and spicy dish that’s simple enough for weeknight meals. Pan-fry the chicken, then slow cook in the sauce!

Author: Donna Elick

Servings: -6

Prep Time10

Cook Time3 4

Total Time3 14

Ingredients

2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2/3 cup buffalo sauce
1 cup brown sugar packed
2 tablespoons low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon garlic powder
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1/4 cup green onions chopped

Instructions

Grease a 5 or 6-quart slow cooker.
Place chicken pieces in a large storage bag. Add the 1/3 cup cornstarch, salt and pepper on top. Seal bag and shake to fully cover chicken pieces.
Heat a large skillet over medium high heat. Once hot, add vegetable oil and stir to coat. Using tongs, add chicken pieces in an even layer to the bottom. You may have to work in batches to avoid overcrowding and may need to add another tablespoon of oil if the pan becomes dry. Cook for 2 minutes on one side, flip and cook for another 2 minutes. Chicken will not be fully cooked. Add chicken to the slow cooker.
In a medium bowl, whisk together the buffalo sauce, brown sugar, soy sauce, rice vinegar, garlic powder, pepper flakes and 1 tablespoon cornstarch until combined. Pour over chicken and gently stir to coat.
Cover and cook on low for 3-4 hours, stirring occasionally if possible.
Once cooked, let rest for 10 minutes to allow sauce to thicken. Garnish with green onions and serve over steamed rice.
Serve and enjoy!

Notes

The Firecracker sauce will thicken and become slightly Jello-like when cooled or cold. It is best to serve this dish very warm.

It’s best to stir the chicken and sauce a few times during the cooking process to prevent the meat from browning along the edges of the crockpot, and to allow the sauce to be stirred and thickened properly. Note: I stirred it 4 times in the 3 hours it took to cook.

The slow cooker can stay on the warm setting until ready to serve. It may get a little browned along the sides of the slow cooker if it’s not stirred occasionally.

Cutting the chicken into uniform sizes will help the chicken to cook equally.

Storage:

Once cooled to room temperature, store in an airtight container in the refrigerator for up to 3 days. To reheat, place in a microwave safe container and reheat on medium power until warmed through.

To freeze: store in an airtight container and place in the freezer for up to 3 months. Thaw overnight in the refrigerator and microwave to reheat. This can also be reheated on the stove top over medium-low heat until heated through.

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