Crockpot meal, high protein cooking, crockpot recipe Slow Cooked Chili Crisp Chicken: 1360g (48oz) chicken breast 100g (/ Tbsp) chill crisp 80g (4 Tbsp) honey 60g (4 Tbsp) soy sauce 30g (2 Tbsp) sriracha Salt, pepper, and garlic powder, to taste High: 3-4 hours OR Low: 4-5 hours Add After Cooking: 30g (2 Tbsp) seasoned rice vinegar 2 green onions, chopped Sesame seeds, to taste Rice 480g (2½ cups) short grain or sushi rice 720g (3 cups) chicken bone broth Low Calorie Spicy Mayo 50g (3 Tbsp) low-fat mayonnaise 150g (⅔ cup) 0% Greek yogurt 70g (4 Tbsp) sriracha 30g (2 Tbsp) no-sugar ketchup Salt, pepper, garlic powder, to taste Milk, as needed for desired consistency Instructions 1.) Place 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. 2.) Cover and cook on high for 3-4 hours or low for 4-5 hours. 3.) While 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. 4.) Shred the cooked chicken directly in the slow cooker using two forks. Stir in rice vinegar, green onions, sesame seeds. LTKdayinmylife LTKHome LTKfoodie