Why You’ll Love This Recipe
I appreciate how this recipe combines the convenience of a slow cooker with the vibrant flavors of Asian-inspired cuisine. The balance of sweetness from brown sugar, heat from hot wing sauce, and tang from apple cider vinegar creates a sauce that’s truly irresistible. Plus, the hands-off cooking method means I can set it and forget it, making it perfect for busy days.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces
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⅓ cup cornstarch
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⅓ cup oil (vegetable or olive oil)
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½ cup hot wing sauce (such as Frank’s)
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½ cup brown sugar
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1 tablespoon apple cider vinegar
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¼ cup water
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Chopped scallions, for garnish
Directions
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In a bowl or zip-top bag, I toss the chicken pieces with cornstarch until evenly coated.
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I heat the oil in a large skillet over medium-high heat. Once hot, I add the chicken in a single layer, working in batches if necessary, and brown each side lightly. The chicken doesn’t need to be cooked through at this stage.
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I transfer the browned chicken pieces to the slow cooker.
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In a separate bowl, I whisk together the hot wing sauce, brown sugar, apple cider vinegar, and water until well combined.
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I pour the sauce over the chicken in the slow cooker, ensuring all pieces are coated.
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I cover and cook on low for 4 hours, stirring occasionally to prevent the sauce from burning and to ensure even cooking.
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Once cooked, I garnish with chopped scallions and serve over rice or noodles.
Servings and Timing
This recipe yields approximately 4 servings. Preparation time is about 15 minutes, and cooking time is 4 hours on low in the slow cooker, totaling around 4 hours and 15 minutes.
Variations
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Protein Options: I sometimes use boneless, skinless chicken thighs instead of breasts for a juicier result.
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Heat Level: To adjust the spiciness, I modify the amount of hot wing sauce or add red pepper flakes for extra heat.
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Sweetness: For a different sweetness profile, I substitute brown sugar with honey.
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Add-Ins: I like to add vegetables like bell peppers or broccoli to make it a complete meal.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken in a skillet over medium heat until heated through, adding a splash of water if the sauce has thickened too much. Alternatively, I microwave it in a microwave-safe dish, stirring occasionally. For longer storage, I freeze the cooled chicken in a freezer-safe container for up to 2 months. I thaw it in the refrigerator overnight before reheating.
FAQs
Can I make this recipe in the Instant Pot?
Yes, I can. I use the sauté function to brown the chicken, then add the sauce and cook on high pressure for 5 minutes. After a quick release, I switch back to sauté to thicken the sauce if needed.
Is it necessary to brown the chicken before slow cooking?
Browning the chicken adds flavor and helps the cornstarch coating to set, resulting in a better texture. However, if I’m short on time, I sometimes skip this step, keeping in mind that the texture may be slightly different.
What can I serve with Firecracker Chicken?
I typically serve it over steamed white rice, but it also pairs well with noodles or cauliflower rice for a low-carb option. A side of steamed vegetables like broccoli or snap peas complements the dish nicely.
Can I use a different type of vinegar?
If I don’t have apple cider vinegar, I substitute it with rice vinegar or white vinegar. Each type brings a slightly different tang to the sauce, but all work well.
How can I make the sauce thicker?
If I prefer a thicker sauce, I mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry and stir it into the sauce during the last 30 minutes of cooking.
Conclusion
Slow Cooker Firecracker Chicken is a flavorful and convenient dish that’s perfect for busy weeknights or when I’m craving takeout-style food at home. The combination of sweet, spicy, and tangy flavors makes it a family favorite. With simple ingredients and minimal prep, it’s a recipe I turn to time and again for a satisfying meal.
Print
Slow Cooker Firecracker Chicken
- Total Time: 4 hours 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Crispy chicken pieces simmered in a zesty hot sauce and brown sugar blend—this slow cooker favorite is bold, satisfying, and simple to make.
Ingredients
1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
⅓ cup cornstarch
⅓ cup oil (vegetable or olive oil)
½ cup hot wing sauce (like Frank’s)
½ cup brown sugar
1 tablespoon apple cider vinegar
¼ cup water
Chopped scallions, for garnish
Instructions
Toss chicken pieces with cornstarch in a bowl or zip-top bag until fully coated.
In a skillet, heat oil over medium-high heat. Lightly brown chicken on all sides in batches (do not cook through).
Transfer browned chicken to the slow cooker.
In a bowl, whisk together hot wing sauce, brown sugar, vinegar, and water. Pour over chicken.
Cover and cook on low for 4 hours, stirring occasionally.
Once done, garnish with chopped scallions and serve over rice or noodles.
Notes
Substitute chicken thighs for juicier meat.
Adjust heat level with more or fewer chipotle chiles or red pepper flakes.
Add vegetables like bell peppers or broccoli during the last hour for a complete meal.
For a thicker sauce, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) in the last 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired / American Fusion
