Slow Cooker Sriracha Tomato Chicken

Step 1

In slow cooker, combine the can of crushed tomatoes, chopped onion, minced garlic, 1 Tablespoon minced ginger, 1/4 cup sriracha hot sauce, 3 Tablespoons honey, 2 Tablespoons vinegar, 2 Tablespoons fish sauce, 2 teaspoons sesame oil, and 1 teaspoon salt. Stir to combine the sauce.

Step 2

Add chicken and push it into the sauce until it's immersed.

Step 3

Slow cook the chicken for about 3-4 hours on HIGH or 5-6 hours on LOW, or until the chicken becomes the texture that you want.

Step 4

For a more soft, shredded chicken, cook it longer. Taste the sauce then add additional salt and pepper, if needed. Cut or shred the chicken to your desired size.

Step 5

Make the cornstarch slurry: Combine the 2 Tablespoons of cornstarch and 2 Tablespoons of water. Stir to remove all lumps, then pour the cornstarch into the chicken and sauce. Gently stir and close lid and continue cooking for about 10 minutes OR until the sauce is thickened.

Step 6

Serve chicken with noodles, rice, pasta and make sure to pour the delicious sauce over everything! Or shred the chicken in tacos.