Slow Cooker Honey Sriracha Chicken
Ingredients
2 pounds boneless, skinless chicken breasts
1/2 cup honey
1/4 cup sriracha sauce
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
2 tablespoons toasted sesame seeds (plus more for serving, optional)
2 cloves garlic, minced (optional but recommended)
1 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger (optional)
1 tablespoon cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for thickening)
2 green onions, thinly sliced (optional, for garnish)
Cooked rice, for serving
Instructions
1️⃣ Prepare the Chicken
Place the raw chicken breasts in an even layer in the bottom of your slow cooker. Slight overlapping is fine.
2️⃣ Make the Sauce
In a medium bowl, whisk together:
Honey
Sriracha
Soy sauce
Rice vinegar
Toasted sesame seeds
If using, whisk in the minced garlic and ginger. Mix until smooth and well combined.
3️⃣ Combine
Pour the sauce evenly over the chicken. Use a spoon to gently move the chicken so the sauce coats underneath and between pieces.
4️⃣ Cook
LOW: 3½ to 4½ hours
HIGH: 2 to 3 hours
Cook until the chicken is fully cooked and shreds easily with a fork. (Start checking early since slow cookers vary.)
5️⃣ Thicken the Sauce (Optional)
Remove the cooked chicken and set aside.
In a small bowl, mix:
1 tablespoon cornstarch
2 tablespoons cold water
Stir this slurry into the sauce in the slow cooker. Cover and cook on HIGH for 10–15 minutes, until slightly thickened.
6️⃣ Shred & Return
Shred the chicken with two forks (or slice into strips). Return it to the slow cooker and toss until evenly coated in the glossy sauce.
7️⃣ Adjust Flavor
Taste and adjust:
Add more honey for sweetness
Add more sriracha for extra heat
8️⃣ Serve
Serve warm over cooked rice.
Garnish with extra sesame seeds and sliced green onions if desired.
Tips
Great for meal prep — stores well for 3–4 days in the fridge.
Also delicious in lettuce wraps, tacos, or sandwiches.
You can substitute chicken thighs for even juicier results.
