Slow Cooker Burmese Chili Chicken

This spicy stir-fry is usually cooked in a wok, but here's a version for slow cooker fans. I usually prepare this meal before a school event so that our family can come home to something that's already done. Otherwise, it's too tempting to grab takeout at the end of a busy day!

Since you'll be getting most of your heat from cayenne pepper, you can add a more if you like it hot or less if you prefer a milder dish. The spices are the shining factor (don't forget the cumin and turmeric!), and since the slow cooker creates a little more sauce than a typical stir-fry, you'll be glad you can spoon that sauce all over your rice.

Click on the button below to download and print the recipe. You can also find the recipe in my new book: The Easy Asian Cookbook for Slow Cookers: Family-Style Favorites from East, Southeast, and South Asia.