Slow Cooker Firecracker Chicken
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Firecracker Chicken is a sweet and spicy dish that’s simple enough for weeknight meals. The bold sauce is delicious over steamed rice or noodles, and you can easily add your favorite veggies to make it a complete meal. Make this firecracker chicken recipe in the crockpot in about 3 hours!
Firecracker Chicken
Spicy, sweet, tangy, and oh-so delish — firecracker chicken will light up your taste buds and have you going back for seconds!
Much like orange chicken or sweet and sour pork, the meat is coated in a thick and sticky sauce with the most intense flavor.
But instead of standing over a hot stove, you can toss everything in the slow cooker and walk away… well, mostly!
You’ll still need to pan-fry the chicken for just a few minutes, and it’s best if you stir the sauce every so often to get the right consistency.
That said, this easy firecracker chicken recipe comes together with stuff you likely already have in your pantry, and it will have your mouth watering by dinner time!
Ingredient Notes and Substitutions
- Chicken – You can make this dish with either breast or thigh meat, though boneless and skinless chicken will be much easier to prepare.
The sauce is also delicious with pork or beef, so feel free to experiment! - Vegetable Oil – My favorite for Asian recipes, though any neutral-flavored oil will work. Canola or avocado oil are my top substitutes.
- Cornstarch – This ingredient pulls double duty! Use a good amount to coat the chicken pieces before frying, helping them get nice and crispy.
Then, add a little more to the sauce to help it thicken as it cooks.
As a bonus, using cornstarch keeps this firecracker chicken recipe gluten-free! - Buffalo Sauce – Use your favorite here — I always have a bottle of Frank’s Red Hot Buffalo Style Sauce in my cupboard!
Sriracha is a good substitute, though you may need to adjust the amounts depending on how spicy you want this dish. - Soy Sauce – Opt for a low-sodium version so the dish isn’t too salty. To guarantee a gluten-free dish, swap in tamari, coconut aminos, or liquid aminos.
- Brown Sugar – Balances the spicy heat of the buffalo sauce and adds a deep caramel-like flavor.
- Rice Vinegar – Brings a slight tang and some much-needed acid to balance the flavors.
Apple cider vinegar is the next best option, or distilled white vinegar with a pinch of sugar. - Spices – Add salt and pepper to the cornstarch when coating the chicken, then whisk garlic powder and some red pepper flakes into the sauce.
- Green Onions – For a pop of color and fresh taste!
Tips and Tricks to Make Perfect Fire Cracker Chicken
- Cut the chicken into pieces that are uniform in size.
This ensures that everything cooks evenly, and it makes the dish a lot easier to eat too.
Want to add vegetables? Chop bell peppers, carrots, or broccoli to match the size of the chicken pieces and toss them right into the slow cooker.
- Adjust the amount of heat until it’s just right.
Simply add more buffalo sauce for a spicier dish or swap it for something spicier. If you prefer a milder dish, increase the amount of brown sugar to tone things down.
Just be sure not to play too much with the buffalo sauce or the sauce won’t come out quite right.
- Stir occasionally to help the sauce thicken properly.
It also prevents the firecracker chicken from browning too much along the edges of the crock.
Once every hour or so should do the trick!
- Keep the slow cooker on warm until you’re ready to serve.
The sauce tends to thicken into a jelly-like consistency as it cools, so you want to keep it nice and warm so it stays liquid.
You’ll still need to stir the dish occasionally or the sauce will start to brown along the sides.
Prep Ahead
- Cut chicken into bite-sized pieces
Kitchen Tools You Will Need
- Slow Cooker – Great for soups, roasts, shredded chicken, and more! I love it in the cooler months, but it’s also great in the summer when you don’t want to heat up the whole house with the oven.
- Large Skillet and Tongs to pan-fry the chicken.
- Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
- Heat-Resistant Spoon – Perfect for stirring and serving.
Serving Suggestions
Dish up your fire cracker chicken right away — it’s best while it’s still hot!
I like to serve this over steamed rice or Asian noodles to soak up all that yummy sauce, and I’ll usually add a side of broccoli or crispy cauliflower too.
You could also cool things down with a carrot and cucumber salad, or make a big batch of fried rice to get your grains and vegetables in one side!
Storing and Reheating Leftovers
Allow the dish to cool, then transfer to an airtight container. Store in the refrigerator for 3 days or in the freezer for up to 3 months.
Thaw frozen firecracker chicken in the fridge before reheating.
I usually warm leftovers in the microwave on medium power, but you can also toss the chicken and sauce in a skillet on the stovetop. Heat over medium-low, stirring frequently until warmed through.
Firecracker Chicken Recipe FAQ
Yes, but you’ll need to pan-fry the chicken in batches so it crisps instead of steams. Otherwise, prepare and cook as directed — everything will fit just fine in a large crockpot!
Likely, you pan-fried the chicken for too long. It only needs about 2 minutes per side, just to brown it. Avoid cooking it all the way through, as it will finish cooking in the crock pot.
Sometimes chicken comes out tough if you use the wrong size slow cooker. For this recipe, a 5 or 6-quart size is perfect.
You bet! After pan-frying the chicken pieces on the stove, place them in a 9×13 baking dish. Pour the sauce over the top and stir to combine.
Bake for 35 minutes at 350°F or until cooked through, stirring halfway through.
Enjoy!
With love, from our simple kitchen to yours.
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Slow Cooker Firecracker Chicken
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/3 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons vegetable oil
- 2/3 cup buffalo sauce
- 1 cup brown sugar, packed
- 2 tablespoons low sodium soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cornstarch
- 1/4 cup green onions, chopped
Instructions
- Grease a 5 or 6-quart slow cooker.
- Place chicken pieces in a large storage bag. Add the 1/3 cup cornstarch, salt and pepper on top. Seal bag and shake to fully cover chicken pieces.
- Heat a large skillet over medium high heat. Once hot, add vegetable oil and stir to coat. Using tongs, add chicken pieces in an even layer to the bottom. You may have to work in batches to avoid overcrowding and may need to add another tablespoon of oil if the pan becomes dry. Cook for 2 minutes on one side, flip and cook for another 2 minutes. Chicken will not be fully cooked. Add chicken to the slow cooker.
- In a medium bowl, whisk together the buffalo sauce, brown sugar, soy sauce, rice vinegar, garlic powder, pepper flakes and 1 tablespoon cornstarch until combined. Pour over chicken and gently stir to coat.
- Cover and cook on low for 3-4 hours, stirring occasionally if possible.
- Once cooked, let rest for 10 minutes to allow sauce to thicken. Garnish with green onions and serve over steamed rice.
- Serve and enjoy!
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published February 2025
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