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Slow Cooker Firecracker Chicken

All the flavors you know and love, in one easy meal…sit back and let your slow cooker do the work!

While we could have called this dish any number of things, “Firecracker Chicken,” to us, really encapsulates all the flavors in this recipe and how yummy it is. Essentially Thai-inspired, we jammed this full of the expected ingredients – coconut milk, sriracha, chili paste, garlic, ginger, lime juice, red pepper flakes, etc. – and then added one unexpected ingredient: linguine!

That’s right, we’ve got a flavor and protein-packed pasta dish that will spice up any weeknight and make you excited for those tasty leftovers…if there are any, that is. To really sweeten the pot, all of this tasty stuff comes together in the slow cooker, so you can spend your time relaxing, instead of sweating over a hot stove. Trust us, this is a great dinner and we can’t wait to make it again!

Serves 6-8

15 minutes active; 3+ hours inactive

  • 10 oz. linguine pasta
  • 1 pound boneless, skinless chicken breast tenders, cubed
  • 1 (8 oz.) jar tomato sauce
  • 2 1/2 cups low-sodium chicken broth
  • 1/2-3/4 cup coconut milk
  • 1/4 cup brown sugar
  • 2 tablespoons Sriracha hot sauce
  • 2 tablespoons Thai chili paste
  • 2 tablespoons lime juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried ginger
  • 1/4 teaspoon red pepper flakes
  • kosher salt and freshly ground pepper, to taste
  1. Combine tomato sauce, chicken broth, sugar, Sriracha, chili paste, lime juice, garlic powder, dried ginger and red pepper flakes in a large saucepan over medium-high heat.
  2. Whisk everything together and bring to a boil. Cook for 3 minutes, then reduce heat to low and simmer for another 5 minutes.
  3. Place chicken in the bottom of slow cooker, then pour sauce mixture over the top.
  4. Turn slow cooker on high and cook for 3-4 hours, or until chicken is cooked through.
  5. In a small cup, whisk together cornstarch and water to make a slurry.
  6. Stir coconut milk and slurry into slow cooker and add uncooked linguine (noodles broken in half if necessary). Make sure to submerge noodles as much as possible, then cover slow cooker and continue to cook on high for 30-45 minutes, or until noodles are al dente.
  7. Transfer mixture to serving bowls and serve hot. Enjoy!

Recipe adapted from Slow Cooker Gourmet

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