Sweet and Spicy Slow-Cooker Chicken
with romaine, corn, and pepita salad in a lime vinaigrette
This slow-cooker chicken is a breeze to make and has all of the sweet and spicy flavors that you love about barbecue, without all of the fat. No smoke and mirrors here, just some tender and tasty chicken!
Smarts: This dish can be made a day ahead if you like. Don't forget to save some of the leftovers for tomorrow night's Indian chicken wraps!
Smarts: This dish can be made a day ahead if you like. Don't forget to save some of the leftovers for tomorrow night's Indian chicken wraps!
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Cuisines
Ingredients
Sweet and Spicy Slow Cooker Chicken:
- Chicken breasts, boneless & skinless - 5
- Crushed tomatoes, fire-roasted (14 oz / 397 g can) - 1 can
- Chicken stock - 2 cups
- Apple cider vinegar - 1 cup
- Limes - 1, juice of
- Honey - 3 Tbsp
- Soy sauce, low-sodium - 1/4 cup
- Garlic powder - 1 Tbsp
- Paprika, smoked - 1 Tbsp
- Cayenne pepper - 1/4 tsp
- Hot sauce - 1 Tbsp
Romaine, Corn, and Pepita Salad in a Lime Vinaigrette:
- Limes - 1 tbsp , juice of
- Red wine vinegar - 1 Tbsp
- Dijon mustard - 1/2 tsp
- Honey - 1/2 tsp
- Cooking oil - 2 tbsp
- Yogurt, plain - 2 Tbsp
- Romaine lettuce - 1/2 head, thinly sliced
- Corn (15 oz) - 1 can, drained and rinsed
- Pumpkin seeds (pepita) - 1/3 cup
Nutrition Facts
Amount Per Serving
Calories
415
Just a moment...
% Daily Value
Total Fat
17g
26%
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Saturated Fat
3g
14%
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Trans Fat
0g
Just a moment...
Cholesterol
95mg
32%
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Sodium
821mg
34%
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Total Carbohydrate
29g
10%
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Dietary Fiber
5g
21%
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Sugars
14g
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Protein
40g
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Prep
- Slow cook chicken - In your slow cooker combine the chicken breasts, crushed tomatoes, chicken stock, cider vinegar, lime juice, honey, soy sauce, garlic powder, paprika, cayenne, and hot sauce. Set cooker to low and cook until chicken is falling apart and tender, 3 to 4 hours, or 1-1/2 to 2 hours if using the high setting. (Can be done up to 4 days ahead)
- Make salad dressing - Combine lime juice and red wine vinegar with mustard, honey, oil, and yogurt. Whisk with a fork until combined. Add more cooking oil if the dressing is too tart. (Can be done up to 3 days ahead)
- Romaine - Prep as directed (Can be done up to 3 days ahead)
- Corn - Drain and rinse.
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Make
- Pull cooked chicken meat apart with two forks to shred. Remember to save half of the meat for tomorrow’s Indian chicken wraps!
- Assemble salad by topping the shredded romaine with the corn and pumpkin seeds. Toss with dressing and season to taste with salt and pepper.
- Serve pulled chicken with the side salad. Enjoy!
Nutrition Facts
Amount Per Serving
Calories
415
Just a moment...
% Daily Value
Total Fat
17g
26%
Just a moment...
Saturated Fat
3g
14%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
95mg
32%
Just a moment...
Sodium
821mg
34%
Just a moment...
Total Carbohydrate
29g
10%
Just a moment...
Dietary Fiber
5g
21%
Just a moment...
Sugars
14g
Just a moment...
Protein
40g
Just a moment...
Reviews
Ratings
112 reviews
Love the sweet and sour of this! The chicken was very moist, as well. Two hours on high still wasn't quite enough time for us, though. Not sure if that is our crock pot or something else.
0 HelpfulPerfect sweet and spicy balance. Reduced liquid by 1/2 cup and cooked it in my Instant Pot for 8 minutes.
0 HelpfulI actually ate the chicken on the salad and it was really good. I loved getting to use my slow cooker. it means less mess for me!
0 HelpfulA bit too vinegary for me, too, but loved how easy it was. Next time I might just made it with some rice, too. Felt like I needed more carbs with this meal.
0 Helpful