Slow Cooker Honey Sriracha Chicken Spring Rolls {Gluten Free + Paleo}
Who here loves their slow cooker (hand shoots straight up over here)? It’s such a life saver on busy days, and I usually use it the most during winter months. I wanted to create something healthy and that’s how these Slow Cooker Honey Sriracha Chicken Spring Rolls were born. They’re gluten free and can even be passed off as paleo.
Slow Cooker Honey Sriracha Chicken Spring Rolls
I have a hard time working with rice paper, I’m still figuring it out. These ones were still a little too loose, but practice makes perfect. I’ll be totally honest here, I thought that these slow cooker honey sriracha chicken rolls looked like naked mole rats at first (haha). Once I drizzled some additional honey and sriracha over top, it really upped the presentation. I promise you, these taste awesome!
What’s awesome about using chicken in the slow cooker is not just the time-saving benefits but even after cooking for hours, it’s tender and not dried out.
I added some cashews for crunch and I love how they worked with the sweet and spicy honey sriracha sauce. They were a winning combination.
The key to rice paper rolls is to let them sit in water for LONGER than the suggested five seconds. Let it sit flat on the plate (or work surface) for about 30 seconds. Then add your veggies, chicken and sauce mixture, and more veggies. Roll up like a burrito and work on your second one.
Honey Sriracha Chicken Spring Rolls
Honey Sriracha Chicken Spring Rolls – this slow cooker dinner recipe uses rice paper wrappers and is not only gluten free but paleo and 21 day fix approved as well. Fixers two would be 1/2 yellow, 1 red and 1 green (dependant on how veggies and meat you use). If you like this recipe, then you will love these Paleo Stuffed Peppers (you can use ground chicken too).
Slow Cooker Honey Sriracha Chicken Spring Rolls
Gluten free and paleo slow cooker recipe.
Servings 8 servings
Calories 251kcal
Ingredients
- 3 chicken breasts
- 8 rice paper wrappers
- 1/4 cup cashews
- 1 red bell pepper sliced
- 1/2 cup matchstick carrots
- 1/2 cup honey
- 2 tbsps Sriracha
- 2 tbsps dried parsley
- 1 tbsp coconut aminos soy sauce works but this is a little sweeter
- 2 cloves garlic minced
- Salt and pepper to taste
Instructions
- Add three chicken breasts to your slow cooker, cover and cook on low for 8-10 hours.
- Remove chicken breasts, add to a bowl and shredded with two forks and cashews.
- In a separate bowl add honey, sriracha, coconut aminos, parsley, salt, and pepper.
- Pour the honey sriracha sauce over chicken and cashews and mix together. Taste and add more hot sauce if preferred.
Arranging:
- One at a time, soak the rice paper in water for 10 seconds and lay out on a plate. Add a few carrots, red peppers and then layer the chicken on top of it. Finish with a few more vegetables and wrap like a burrito.
Nutrition
Serving: 1g | Calories: 251kcal | Carbohydrates: 32g | Protein: 21g | Fat: 4g | Cholesterol: 55mg | Sodium: 345mg | Potassium: 441mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1835IU | Vitamin C: 23.8mg | Calcium: 26mg | Iron: 1.5mg
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Disclosure: I am participating in the Chicken Farmers of Canada campaign managed by SJ Consulting. I received compensation in exchange for my participation in this campaign. The opinions on this blog are my own.
these look delicious, and thanks for the contest
I just learned to make spring rolls a few weeks ago. The rice wrappers ARE difficult to work with! I’m going to give your tips a try. This recipe looks delicious!
Thanks Sara! I want to experiment with a few other recipes as well. I’ll get better with each one 😉
Can these be refrigerated after making?
You bet Bobbi!
How is this consider paleo if you have to use rice paper?
The chicken is the paleo option 🙂
These look and sound amazing! We are sriracha lovers in our house, so this would be enjoyed by everyone. Thanks for sharing on Merry Monday. Pinned.
Thanks Erlene. We’re huge sriracha lovers here too!
do you add anything to the chicken breast to cook in the crockpot? Chicken stock or water?
No I didn’t Courtney.
But if you feel that your machine lets out too much moisture, feel free to a little bit!
These look sooooo good! Thanks for the recipe
You had me at naked mole rats. Bahahahaha. These are on the meal plan for the week!
What is the 21DF container break down?
2 =
1 yellow, 1 red (if you use a red worth of filling), 1/4 green, 1/2 blue, 1 spoon.
These look delicious! I am day 7 into the 21 day Fix, and looking for some different options. These are perfect!
How many of these are considered a serving (for my container counting:).
Thanks!!
Two should be good 🙂
These sound amazing & I can’t wait to try them! Am I missing where to add in the garlic? I assume in with the honey, sriracha ingredients. Thanks!
Oh thanks for pointing that out! Yes, the sauce 🙂
Any suggestion on a different “crunch” other than cashews? Wonder if I have anything at home I could replace them with?
Are you allergic to nuts? If not, almonds may be tasty? If you’re not allergic to seeds, pumpkin? Or toss some raw broccoli slaw in, that will be a nice crunch too.
I don’t eat meat, but you gave me a great idea of something to try with riced Cauliflower. Thanks!
You can totally make this vegetarian with similar flavours! Enjoy 🙂
I’m so excited to try this! Do you put anything else in the crock pot? Liquid of any kind? I usually at least cover my proteins with liuqid in fear of burning!?
No I didn’t but you totally can, add a splash of chicken broth (or even water).
Is rice paper whole 30 compliant? I thought it wasn’t, but if it is this changes my whole meal prep game!
Excited to try this on my next meal plan in two weeks!
Is this meant to be served hot or cold?