Description

There’s nothing like the perfect balance of sweet, tangy, and spicy flavors in this Slow Cooker Honey Sriracha Chicken. This easy recipe transforms simple ingredients into a sticky, flavorful dish that’s ideal for weeknight dinners, meal prep, or even casual entertaining. Just set it and forget it—your slow cooker does all the work!

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Ingredients

Scale

2 lbs boneless, skinless chicken thighs or breasts
1/3 cup honey
1/4 cup Sriracha sauce (adjust to taste)
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon sesame oil (optional, for extra flavor)
1 tablespoon cornstarch + 2 tablespoons water (for thickening the sauce)
Sesame seeds and sliced green onions (for garnish)

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Instructions

Step 1: Prepare the Chicken

Place the chicken thighs or breasts in the slow cooker.

Step 2: Mix the Sauce

In a small bowl, whisk together the honey, Sriracha sauce, soy sauce, rice vinegar, garlic, ginger, and sesame oil.

Step 3: Cook the Chicken

Pour the sauce mixture over the chicken, ensuring each piece is coated.
Cover and cook on low for 5-6 hours or high for 3-4 hours, until the chicken is tender and easily shredded.

Step 4: Thicken the Sauce (Optional)

Remove the chicken from the slow cooker and shred it using two forks.
In a small bowl, mix the cornstarch with water to create a slurry.
Stir the slurry into the sauce in the slow cooker and cook on high for 5-10 minutes, or until the sauce thickens.

Step 5: Combine and Serve

Return the shredded chicken to the slow cooker and toss to coat in the thickened sauce.
Garnish with sesame seeds and green onions. Serve hot.

Notes

Choose the Right Chicken: Thighs are more forgiving and stay juicier, but breasts work well too if preferred.
Customize the Heat: Add more or less Sriracha to control the spice level.
Crispy Finish: For a caramelized effect, broil the shredded chicken on a baking sheet for a few minutes before serving.

Prep Time: 10 minutes
Cook Time: 5-6 hours
Cuisine: American