I am always and I mean always in need of a new crock pot recipe. Sometimes when I can't find one I like I just simply make one up–as happened here. Wor loves spicy food and we always have Sriracha and red pepper flakes on hand so he can add them to his dinner for when the heat I add just isn't enough. I tend to avoid that Sriracha bottle like I'm afraid the spicy contents will reach out and bite me. Well, with this meal I got brave and took it for a spin.
The chicken was fall apart tender and juicy and the sauce was a perfect balance of sweet and spicy. Wor was stunned when I told him I put Sriracha in the sauce and I got a wide grin and a kiss out of it. I guess I need to break out the Sriracha bottle more often around here!
Sweet and Spicy Slow Cooker Chicken Legs4-6 chicken legs
1/2 cup soy sauce
2 Tbsp rice vinegar
4 tsp sriracha (more to taste)
1/2 tsp red pepper flakes
1/4 cup brown sugar
7-8 whole garlic cloves, peeled
2 Tbsp water
2 tsp corn starch
1 green onion, sliced, to garnish
Prep the chicken legs by peeling the skin off if you desire. The chicken legs may fall apart easier but you will reduce the fat content by peeling the skin off.
In the slow cooker combine the soy sauce, vinegar, sriracha, red pepper, brown sugar and garlic. Stir well, add the chicken legs in and turn a few times to coat with sauce. Cover and cook on low for 5-6 hours.
Remove the cooked chicken legs to a serving plate. Pour the sauce in a sauce pan and heat over medium-high heat. Remove garlic cloves. In a small bowl combine the corn starch and water and stir until the corn starch is dissolved. Stir the mixture into the sauce and whisk until the sauce has thickened. Taste sauce and determine if you want more heat. If you want more add more sriracha and/or red pepper flakes until you are satisfied. Pour sauce over chicken and sprinkle with green onion. Serve.