Slow Cooker Maple Sriracha BBQ Chicken

Slow Cooker Maple Sriracha BBQ Chicken
  • Prep Time: 20
  • Total Time: 480
  • Servings: 6

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About this Recipe


12 Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs
¾ cup (175 mL) Ketchup
1 Small onion, finely diced
3 Cloves garlic, minced
½ cup (125 mL) Pure maple syrup
3 tbsp (45 mL) Sriracha
2 tbsp (30 mL) Rice vinegar
2 tbsp (30 mL) Soy sauce
1 tsp (5 mL) Sesame oil
1 English cucumber
¼ cup (60 mL) Cilantro leaves
4 Fried eggs
4 Kaiser buns, toasted


ARRANGE chicken in the bottom of a slow cooker. If using chicken breasts, cut each in half first.

WHISK together the next 8 ingredients, pour over the chicken and cover with a lid. Cook on high for 4-6 hours or low for 10-12 hours. Chicken is cooked through when the internal temperature has reached 165°F (74°C).

REMOVE chicken from the slow cooker using tongs. Place on a cutting board. Pour the sauce into a small saucepan and simmer over medium heat until slightly thickened. Meanwhile, shred the chicken into strips using two forks or your hands. Place back in the slow cooker along with the sauce and keep warm until ready to serve.

USING a vegetable peeler, cut cucumber into ribbons, discarding the seeds.

ASSEMBLE sandwiches by placing 1/3 cup of the shredded chicken on the bottom half of each bun. Top with cucumber ribbons, fresh cilantro and a fried egg. Cover with the top of the bun and serve.


Freeze leftover chicken in portions and re-heat later for use in tacos, salads or on pizza.

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