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Slow Cooker Honey Sriracha Chicken

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  • Author: Kim Cooks Easy
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 5 minutes
  • Yield: 4–6 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Asian-Inspired

Description

This Honey Sriracha Chicken is the perfect balance of sweet and spicy! The chicken is slow-cooked until tender in a sticky honey-sriracha glaze with garlic, soy sauce, and ginger. Serve it over rice, in lettuce wraps, or with roasted veggies for an easy and delicious meal.

Ingredients

Units Scale
  • 2 lbs boneless, skinless chicken thighs (or breasts)
  • 1/2 cup honey
  • 1/3 cup sriracha sauce (adjust for spice level)
  • 1/4 cup soy sauce (low sodium)
  • 2 tablespoons rice vinegar
  • 1 tablespoon hoisin sauce (optional, for extra depth)
  • 1 tablespoon sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional, for extra heat)
  • 1 tablespoon cornstarch + 2 tablespoons water (for thickening)
  • 2 green onions, chopped (for garnish)
  • 1 tablespoon sesame seeds (for garnish)

Instructions

  • Prepare the Sauce:
  • In a small bowl, whisk together honey, sriracha, soy sauce, rice vinegar, hoisin sauce, sesame oil, garlic, ginger, black pepper, and red pepper flakes.
  • Add to Slow Cooker:
  • Place the chicken in the slow cooker and pour the sauce over it, making sure it’s well coated.
  • Slow Cook:
  • Cover and cook on LOW for 4–5 hours or HIGH for 2.5–3 hours, until the chicken is tender and easy to shred.
  • Shred the Chicken:
  • Remove the chicken and shred it with two forks. Return it to the slow cooker and stir to coat it in the sauce.
  • Thicken the Sauce:
  • In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water. Stir it into the slow cooker and cook on HIGH for 15 minutes until the sauce thickens.
  • Serve & Enjoy:
  • Garnish with chopped green onions and sesame seeds. Serve over rice, noodles, or in lettuce wraps!

Notes

  • Adjust Spice Level: Reduce sriracha for a milder flavor or add extra red pepper flakes for more heat.
  • Chicken Options: Chicken thighs stay juicier, but chicken breasts also work well.
  • Make it Crispy: After shredding, spread the chicken on a baking sheet and broil for 2–3 minutes for a crispy texture.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freezing: Freeze shredded chicken in sauce for up to 3 months. Thaw and reheat before serving.

Nutrition

  • Calories: 320
  • Sugar: 24g
  • Sodium: 750mg
  • Fat: 9g
  • Saturated Fat: 2g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 32g
  • Cholesterol: 90mg

Find it online: https://quickbiteskitchen.com/slow-cooker-honey-sriracha-chicken/