Recipe: Slow Cooker Chili Crisp Chicken and RiceDescription: A flavorful slow-cooked chicken dish with a spicy chili crisp sauce served over rice.Serves: 4 people Total Time: 255Difficulty: Easy to follow Ingredients needed: 800 g chicken thighs, 0.25 cup soy sauce, 0.5 cup chicken broth, 3 tablespoon chili crisp sauce, 3 clove garlic, 1 tablespoon ginger, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 cup arborio riceInstructions: In the slow cooker, place the chicken thighs and season with salt and pepper. In a bowl, mix together soy sauce, chicken broth, and chili crisp sauce. Pour the mixture over the chicken thighs in the slow cooker. Add minced garlic and ginger, and stir to combine. Cover and cook on low for 4 hours or until the chicken is tender. About 30 minutes before the chicken is done, start cooking the rice according to package instructions. Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Serve the shredded chicken over cooked rice, drizzling with extra sauce from the slow cooker.Perfect for: Meal planning, weekly preparation, home cooking Tags: slow cooker, Asian, spicy, chicken, riceThis Slow Cooker Chili Crisp Chicken and Rice recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 255 minutes. Great for weekly meal prep and family dinners.