Never tried this in a slow cooker before, but this looks too good not to try

Slow Cooker Chili Garlic Chicken Fried Rice is a delightful fusion of classic comfort food and bold, exciting flavors from Asian cuisine. This dish combines the ease of slow cooking with the dynamic tastes of chili and garlic, making it a perfect meal for busy weeknights or a cozy weekend dinner. The slow cooking process ensures that the chicken is tender and infused with rich flavors, while the fried rice brings a satisfying texture and aromatic presence to the plate.

This Slow Cooker Chili Garlic Chicken Fried Rice pairs wonderfully with a crisp green salad dressed with a light vinaigrette. A side of steamed or stir-fried vegetables such as broccoli, snap peas, or bell peppers adds a refreshing crunch and color contrast to your meal. For an extra touch of authenticity, consider serving with a side of kimchi or pickled vegetables.

Servings: 4-6 servings

1.5 lbs boneless, skinless chicken thighs
1 large onion, diced
4 cloves garlic, minced
1 tablespoon ginger, minced
1-2 tablespoons chili paste (adjust to taste)
1/4 cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 tablespoon brown sugar
1 teaspoon sesame oil
3 cups cooked white rice (preferably chilled)
2 eggs, beaten
1 cup frozen peas and carrots, thawed
3 green onions, sliced
Salt and pepper to taste
2 tablespoons vegetable oil

1. Place the chicken thighs in the slow cooker and add the diced onion, minced garlic, and minced ginger.

2. In a bowl, mix together the chili paste, soy sauce, hoisin sauce, rice vinegar, brown sugar, and sesame oil. Pour this mixture over the chicken and onions in the slow cooker.

3. Cover the slow cooker and cook on low for 4-5 hours, or until the chicken is tender and easily shredded.

4. Once the chicken is done, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker and mix it well with the sauce.

5. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the beaten eggs and scramble until fully cooked. Remove the eggs from the skillet and set aside.

6. In the same skillet, add a bit more oil if needed and then add the cooked rice. Stir-fry the rice for a few minutes until it is heated through and slightly crispy.

7. Add the thawed peas and carrots, scrambled eggs, and shredded chicken mixture to the skillet. Toss everything together until well combined and heated through.

8. Finally, stir in the sliced green onions and season with salt and pepper to taste. Serve hot.

For a spicier kick, add more chili paste or a few dashes of hot sauce. You can also swap out the chicken thighs for chicken breasts if you prefer a leaner cut of meat. For a vegetarian version, replace the chicken with firm tofu or a medley of your favorite vegetables. If you want to add some extra crunch, toss in some chopped water chestnuts or bamboo shoots.