Slow Cooker Asian Chicken Barbecue

Asian Chicken BBQ This is one of the easiest recipes you will ever make and one of the most delicious.  I mean, really yummy.  My son said it might be birthday dinner good.  The barbecue chicken part of the meal just consists of whisking together some ingredients and pouring them over chicken in a slow cooker and letting it go.  Of course, you then have to cook the rice and make the pineapple sauce, but rice is easy and all you have to do to make the sauce is whirl it around in a food processor.

The way I go about this recipe is to put the chicken on early in the day.  Then, thirty to forty-five minutes before you are ready to eat, take the chicken out and shred it.  Return the chicken to the pot, turn it on high, and let it cook with the lid open.  While the chicken continues to cook, cook the rice and make the sauce, and your done.

Slow Cooker Asian Chicken Barbecue
Recipe type: Entree
  • 2 lbs. boneless, skinless chicken breasts
  • ½ cup tamari
  • ¼ cup peanut butter
  • 2 Tbsps. brown sugar
  • 2 Tbsp. rice vinegar
  • 1 Tbsp. sesame oil
  • 2 tsp. sriracha.
  • ½ cup ketchup
  • ½ tsp. garlic powder
  • ¼ tsp. onion powder
Pineapple Sriracha Sauce
  • 1½ cups fresh pineapple cut in chunks
  • ½ cup mayonnaise
  • 2 Tbsps. sriracha (Or more or less depending on your taste. This was pretty hot.)
To Serve
  • rice and chopped scallions for serving
  1. Place chicken in the post of a large slow cooker.
  2. Whisk together remaining ingredients.
  3. Cook on high for 3 to 4 hours or low for 6 to 8 hours.
  4. Remove chicken and shred with two forks. It will be very tender, so this should be easy.
  5. Return chicken to the pot and cook on high until all is heated through. I leave the top off of mine, so it can thicken up a bit and cook the rice and make the sauce while the chicken continues to cook.
Pineapple Sriracha Sauce
  1. Puree all ingredients together in a food processor.
To Serve
  1. Serve chicken over rice.
  2. Drizzle with pineapple sauce.
  3. Sprinkle with chopped scallions if desired.



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