Slow Cooker Honey Sriracha Chicken Recipe
This Slow Cooker Honey Sriracha Chicken is a flavorful and easy-to-make dish that combines the sweetness of honey with the spicy kick of sriracha, all slowly cooked to tender perfection. Ideal for busy weeknights, this recipe yields juicy chicken coated in a thick, tangy sauce, garnished with sesame seeds and fresh green onions for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours on high or 4-6 hours on low
- Total Time: 2 hours 10 minutes to 6 hours 10 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Ingredients
Sauce
- ¼ cup soy sauce
- ½ cup honey
- ½ cup sriracha sauce
Chicken
- 1 ½ lbs. boneless skinless chicken breast
Thickening and Garnish
- 2 teaspoons corn starch
- 2 teaspoons white sesame seeds
- 2 green onions, minced
Instructions
- Prepare the Sauce: In the slow cooker, add the soy sauce, honey, and sriracha. Whisk these ingredients together until fully combined, creating a harmonious sweet and spicy base for the chicken.
- Add Chicken: Place the boneless, skinless chicken breasts into the slow cooker and toss them to evenly coat all pieces with the sauce mixture.
- Cook the Chicken: Cover and cook the chicken on high for 2-3 hours or on low for 4-6 hours. Cook until the chicken reaches an internal temperature of 165ºF, ensuring it is fully cooked and tender.
- Remove Chicken: Once cooked, carefully remove the chicken from the slow cooker and set it aside to rest.
- Thicken the Sauce: Add the corn starch to the remaining liquid in the slow cooker and whisk thoroughly to dissolve any lumps. Cover and set the cooker to high, allowing the sauce to thicken enough that it sticks to a spoon, enhancing its texture and flavor concentration.
- Prepare Chicken: Cut the cooked chicken into small ½-inch cubes for bite-sized pieces that mix well with the thickened sauce.
- Combine & Toss: Return the cubed chicken to the slow cooker and toss well to coat all pieces evenly with the thickened honey sriracha sauce.
- Serve: Plate the chicken over cooked white rice and garnish with white sesame seeds and minced green onions for a fresh and crunchy finish.
Notes
- Chicken thighs can be used instead of breasts for a juicier, more forgiving result if slightly overcooked.
- The heat level depends on the amount of sriracha used; reduce the quantity for children or those sensitive to spice.
- For a quicker version, consider using the Instant Pot method which speeds up the cooking time significantly.
