Description

This Crock Pot Bang Bang Chicken recipe is a delicious, flavorful comfort food made effortlessly in a slow cooker. Juicy chicken thighs or breasts are cooked low and slow in a rich, creamy coconut milk and sweet Thai chili sauce mixture, infused with garlic, onion, and sriracha for a perfect balance of sweet, spicy, and tangy flavors. Finished with fresh cilantro and optional garnishes, this hearty dish is ideal for serving over jasmine rice and makes a satisfying meal for any day of the week.

Ingredients

Scale

Chicken and Aromatics

2 pounds boneless, skinless chicken thighs or breasts
1 diced onion
6–7 cloves minced garlic
Kosher salt and pepper to taste

Sauce

1 can (14 ounces) coconut milk
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

Garnishes and Serving

1 bunch fresh cilantro, chopped
Cooked jasmine rice (optional)
Extra sriracha (optional)
Lemon wedges (optional)
Chopped peanuts (optional)
Sesame seeds (optional)

Instructions

Prepare the Chicken: Place the chicken thighs or breasts into your slow cooker. Add the diced onion, minced garlic, kosher salt, and pepper to taste, ensuring the flavors start to build from the bottom up.
Mix the Sauce: In a separate bowl, combine the coconut milk, sweet Thai chili sauce, soy sauce, sriracha, and lemon juice. Stir thoroughly until all ingredients are well blended, resulting in a creamy and tangy sauce.
Combine and Cook: Pour the sauce mixture evenly over the chicken and aromatics in the slow cooker. Cover with the lid and set the cooker to low heat, allowing it to cook gently for 6 to 8 hours until the chicken is tender and infused with flavor.
Thicken the Sauce: About 30 minutes before serving, carefully ladle out 1/2 cup of the cooking liquid from the slow cooker. Whisk the cornstarch into this liquid until smooth. Pour the cornstarch mixture back into the slow cooker, stirring gently to thicken the sauce as it continues cooking.
Shred and Finish: Once cooking is complete, use two forks to shred the chicken directly in the slow cooker to absorb more sauce. Add chopped fresh cilantro and switch the cooker to the high or warm setting to meld the flavors and heat evenly.
Serve and Garnish: Spoon the shredded Bang Bang Chicken over warm cooked jasmine rice. Garnish with additional cilantro, a drizzle of sriracha, lemon wedges, chopped peanuts, and sesame seeds as desired to add freshness, spice, and crunch.

Notes

You can use either chicken thighs or breasts; thighs tend to stay more moist and flavorful when slow cooked.
Adjust the amount of sriracha to control the spiciness according to your taste preference.
Serving with jasmine rice helps soak up the flavorful sauce and makes it a complete meal.
For gluten-free version, ensure soy sauce is tamari or a gluten-free alternative.
Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Asian Fusion

Keywords: Crock Pot Bang Bang Chicken, slow cooker chicken, creamy chicken recipe, Thai chili chicken, easy comfort food, coconut milk chicken, spicy chicken recipe