Slow Cooker Honey Sriracha Chicken

by

Slow Cooker Honey Sriracha Chicken

Ingredients

The Chicken Base

  • 2 lbs (900g) boneless, skinless chicken breasts (or thighs for extra juiciness)

The Signature Glaze

  • 1/2 cup pure honey

  • 1/4 cup sriracha sauce

  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)

  • 2 tbsp rice vinegar

  • 2 tbsp toasted sesame seeds (plus extra for garnish)

  • 2 garlic cloves, microplaned or finely minced

  • 1 tsp fresh ginger, grated (or 1/2 tsp ground)

For Thickening & Serving

  • 1 tbsp cornstarch + 2 tbsp cold water (slurry)

  • Cooked jasmine or basmati rice

  • 2 green onions, thinly sliced

Instructions

1. Layer and Whisk

  1. Pat the chicken completely dry to reduce excess liquid, then place in a single layer at the bottom of a 6-quart slow cooker.

  2. In a medium bowl, vigorously whisk the honey, sriracha, soy sauce, rice vinegar, sesame seeds, garlic, and ginger until completely smooth.

2. Coat and Cook

  1. Pour the glaze evenly over the chicken, ensuring it is fully submerged to prevent dry spots.

  2. Cover and cook on LOW for 4 hours (ideal for shredding) or HIGH for 2.5 hours. Do not lift the lid during cooking.

3. Thicken the Sauce

  1. Transfer the cooked chicken to a cutting board.

  2. Whisk the cornstarch and cold water together, then stir the slurry into the slow cooker liquid.

  3. Cook on HIGH for 10–15 minutes until the sauce thickens and coats the back of a spoon.

4. Shred and Serve

  1. Shred the chicken with two forks and return it to the slow cooker to toss in the glaze.

  2. Spoon over steaming rice and garnish with green onions and extra sesame seeds.

Nutrition & Healthy Tips

  • Calories: Approximately 420 per serving (includes chicken, sauce, and 1/2 cup rice).

  • Protein: Provides a strong 38g of protein per serving.

  • Customization: For a lower-carb option, serve over cauliflower rice or with steamed broccoli.

  • Adjusting Heat: This recipe is moderately mild (4/10 heat level). To increase the kick, add extra sriracha or red pepper flakes.

Pro-Tip for Busy Days

You can use frozen chicken if needed; just add one extra hour to the cook time on LOW. This recipe is also excellent for meal prep, as the flavors often deepen and taste even better the next day.

Leave a Comment