Slow Cooker Spicy Korean Chicken Rice Bowl
Danalaila
March 7, 2021
Ingredients
- 1 pack raw chicken tenders or you can use two chicken breasts
- 1/3 cup white onion sliced thin
- radish and red cabbage both chopped thin
- 1 avocado scooped out and sliced thin
- toasted and black sesame seeds for topping
- 2 scallions chopped for topping
- 1-2 cups jasmine rice I buy the frozen packs from Trader Joe's and they are amazing
Spicy Korean Sauce
- 2 TBSP low sodium soy sauce
- 1-2 teaspoons sugar to taste
- 1/2 teaspoon ginger
- 2 TBSP rice wine vinager
- 2 cloves garlic grated on a cheese grater
- 2 TBSP Asian Chili Garlic Paste
- black pepper
Servings:
Units:
Instructions
- Place your chicken tenders and onion in the bottom for the slow cooker and turn the heat to high for 4 hours. Then mix your Korean sauce ingredients in a small mixing bowl and whisk to combine. If you are using chicken tenders like me they will not take the whole 4 hours, I take them out after 3 hours and maybe 20 minutes bc I don't want the chicken to shred.
- Once the chicken is done take it out and cut each piece into bite size pieces. Then simply build your bowl by putting the rice down first, then the chicken and spoon some sauce over top of it. Then add any toppings you like, you can add carrots and cucumber that would be delicious too.
- I used what toppings I had and what I love but you can get as creative as you like to your bowl. This chicken is spicy so if you don't like spice make sure to go easy on the chili paste when you are making the sauce and enjoy!
Share this Recipe
No Reviews
Leave a Reply