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Slow Cooker Firecracker Chicken Recipe

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★★★★★

4.9 from 135 reviews

This Slow Cooker Firecracker Chicken recipe delivers a perfect balance of sweet, tangy, and spicy flavors using boneless skinless chicken breasts coated in cornstarch, lightly fried, and then slow-cooked in a flavorful sauce made from hot wing sauce, brown sugar, and apple cider vinegar. Garnished with scallions and typically served over white rice, this dish is an easy, hands-off meal ideal for busy days or meal prep.

Ingredients

Scale

Chicken and Coating

  • 1 ½ pounds boneless skinless chicken breasts, trimmed and cut into 1” bite-sized pieces
  • ⅓ cup cornstarch
  • ⅓ cup oil (vegetable, avocado, or olive oil works)

Sauce

  • ½ cup hot wing sauce (such as Frank’s wing sauce; sriracha or red pepper flakes can be used as alternatives)
  • 2 cups brown sugar (or honey as a substitute)
  • 2 tablespoons water
  • 4 teaspoons apple cider vinegar

Garnish

  • Scallions, sliced for garnish

Instructions

  1. Prepare the chicken: Trim the chicken breasts and cut them into roughly 1-inch bite-sized pieces to ensure even cooking and easy eating.
  2. Coat the chicken: Pour the cornstarch into a shallow bowl or zip-top bag. Use tongs or shake the bag to evenly coat all chicken pieces with cornstarch, which helps create a crispy exterior when fried.
  3. Lightly fry the chicken: Heat the oil in a large skillet over medium-high heat. Add the coated chicken pieces and lightly brown on each side without cooking fully through, which seals in moisture and adds texture.
  4. Transfer to slow cooker: Place the lightly browned chicken pieces into the basin of a 6-quart slow cooker, spreading them out evenly.
  5. Make the sauce: In a small mixing bowl, whisk together hot wing sauce, brown sugar, water, and apple cider vinegar until smooth and combined.
  6. Add sauce and cook: Pour the prepared sauce over the chicken in the slow cooker and toss gently to coat all pieces evenly. Cover and cook on LOW for 4 hours, stirring occasionally to prevent sugars from burning and to ensure even cooking.
  7. Finish and serve: Once cooking is complete, garnish the firecracker chicken with sliced scallions. Serve hot over cooked white rice for a complete meal.

Notes

  • Vegetable oil, avocado oil, or olive oil are all suitable for frying the chicken.
  • If wing sauce isn’t available, sriracha or red pepper flakes make good alternatives, though they alter the flavor profile.
  • You can double or triple the recipe — just brown the chicken in batches to avoid overcrowding the pan.
  • For a different protein, chicken thighs (trimmed of excess fat), chicken meatballs, turkey meatballs, or cubed pork can be used.
  • Adding vegetables like red or green bell peppers, broccoli, or carrots can bulk up the dish.
  • Chunks of pineapple and a splash of pineapple juice add extra sweetness and a tropical twist.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Slow cooker times can vary; adjust cooking duration as needed for your device.
  • For a brown sugar substitute, honey can be used but amounts may vary; no exact conversion tested.
  • Garnish with fresh scallions just before serving to add color and a mild onion flavor.
  • For feedback and recipe updates, engaging with the recipe creator on social media is encouraged.

Keywords: Firecracker Chicken, Slow Cooker Chicken, Spicy Chicken, Easy Dinner, Crockpot Chicken, Hot Wing Sauce, Sweet and Spicy Chicken

Find it online: https://bakedbylisa.com/slow-cooker-firecracker-chicken-recipe/