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Crockpot Chicken Rangoon

  • Writer: Misty Matthews
    Misty Matthews
  • 4 hours ago
  • 1 min read

This Crockpot Chicken Rangoon over rice takes all the creamy, sweet, and savory flavors of classic crab rangoon and turns them into an easy slow-cooker meal. [1]

Prep time: 15 mins | Cook time: 3-4 hours | Yield: 4 servings [1, 2]


Ingredients

  • Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs

  • Cream Cheese: Two 8 oz blocks, softened to room temperature

  • Sour Cream: .5 cup

  • Soy Sauce: 2 tablespoons

  • Sweet Thai Chili Sauce: .5 cup (plus extra for drizzling)

  • Garlic: 3 cloves, minced

  • Green Onions: 4 stalks, chopped (save some for garnish)

  • Wonton Strips: 1 cup, pre-made or fried (optional, for that crunchy rangoon topping)

  • Serving Base: 4 cups cooked white or jasmine rice


Instructions

  1. Cook the Chicken: Place the chicken in the bottom of your crockpot. Whisk together the soy sauce, sweet Thai chili sauce, and minced garlic in a bowl, and pour it over the chicken.

  2. Slow Cook: Cover and cook on LOW for 3 to 4 hours (or HIGH for 2 hours) until the chicken is tender and fully cooked.

  3. Make it "Rangoon": Remove the chicken from the slow cooker and shred it on a cutting board. In a medium bowl, mix the softened cream cheese, sour cream, and half of the chopped green onions. Stir this creamy mixture and the shredded chicken back into the slow cooker’s sauce until smooth and heated through (about 15-20 minutes)

  4. Serve: Scoop a generous portion of cooked rice onto plates or into bowls. Ladle the hot, creamy chicken rangoon mixture over the rice.

  5. Garnish: Top with the remaining green onions, extra Thai sweet chili sauce, and crispy wonton strips for that traditional crunch.

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