Dinner

Crock Pot Bang Bang Chicken: Irresistibly Delicious Comfort Food Recipe

ByLila Prescott March 18, 2026March 18, 2026

Introduction

This Crock Pot Bang Bang Chicken is an irresistible comfort food that’s both creamy and packed with bold flavors. Slow-cooked to tender perfection, it combines spicy, sweet, and savory elements for a dish that’s perfect for busy weeknights or cozy dinners.

A bowl filled with a base layer of white rice with a fluffy texture, topped with sliced cooked chicken pieces coated in a thick, glossy orange sauce with visible bits of red pepper and green peas. Fresh, bright green cilantro leaves are scattered over the chicken, adding a fresh touch. Two lime wedges rest on one side on top of the chicken. The bowl is white with a light brown rim, and the scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds boneless, skinless chicken thighs or breasts
1 diced onion

6-7 cloves minced garlic
1 can coconut milk (14 ounces)

1.5 cups sweet Thai chili sauce
0.5 cup soy sauce

3-4 tablespoons sriracha (adjust to taste)
2 tablespoons lemon juice
1.5 tablespoons cornstarch

1 bunch fresh cilantro
Cooked jasmine rice (optional, for serving)
More sriracha (optional, for serving)

Lemon wedges (optional, for serving)
Chopped peanuts (optional, for serving)
Sesame seeds (optional, for garnish)

Instructions

Step 1: Place the chicken into your slow cooker. Add the diced onion and minced garlic. Season with kosher salt and pepper to taste.
Step 2: In a bowl, combine the coconut milk, sweet Thai chili sauce, soy sauce, sriracha, and lemon juice. Stir until well blended.
Step 3: Pour the sauce mixture over the chicken in the slow cooker. Cover and cook on low for 6 to 8 hours.

Step 4: About 30 minutes before serving, ladle out 1/2 cup of the cooking liquid and mix it with the cornstarch. Pour this back into the slow cooker to thicken the sauce.
Step 5: Once cooked, shred the chicken directly in the slow cooker. Add chopped cilantro and switch the slow cooker to high to warm through.
Step 6: Serve the chicken over cooked jasmine rice, garnished with extra cilantro, sriracha, lemon wedges, chopped peanuts, and sesame seeds if desired.

Tips & Variations

Use chicken thighs for more tender and flavorful meat, but breasts work well if you prefer leaner cuts.
Adjust the amount of sriracha to control the heat level to your liking.
For a thicker sauce, you can add the cornstarch slurry earlier or increase the cornstarch slightly.

Garnishing with chopped peanuts and sesame seeds adds a nice crunch and texture contrast.
Serve with steamed vegetables or a fresh salad for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop over low heat to avoid drying out the chicken. The sauce may thicken further when chilled, so stir in a splash of water or broth when reheating if needed.

How to Serve

A bowl of white rice forms the bottom layer, fluffed and soft with separate grains clearly visible. On top, there are several slices of cooked chicken breast coated in a glossy, orange-brown sauce that looks thick and rich, sprinkled with tiny bits of green peas and red chili pieces. Fresh, bright green cilantro leaves are scattered evenly over the chicken, adding color and freshness. Two lime wedges sit on the chicken near the edge of the bowl, their pale green color contrasting with the rest of the dish. The bowl is white and placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken for even cooking. If using frozen chicken, increase the cooking time and ensure the chicken reaches an internal temperature of 165°F (74°C).