Introduction

This Slow Cooker Honey Sriracha Chicken is a perfect blend of sweet, spicy, and savory flavors that come together effortlessly in your crockpot. With minimal prep, it delivers tender, juicy chicken in a deliciously sticky sauce. Ideal for a busy weeknight or meal prep, this recipe is sure to become a family favorite.

A white plate holds three main layers: the bottom layer is fluffy white rice spread evenly, the middle layer shows shredded chicken with a glossy, light brown sauce covering the rice in the center, and the top layer consists of green sliced scallions scattered over the chicken. On the right side of the plate are bright green steamed broccoli florets arranged neatly. A fork with a light cream handle rests on the left edge of the plate. The plate sits on a white marbled surface with small bowls and cloth napkin edges visible around the scene, creating a fresh and clean look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ – 2 lbs. chicken breast (about 4 even sized breasts, chicken thighs will also work)

½ tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp pepper

¼ cup low sodium soy sauce

¼ – ½ cup chicken broth (use ½ cup for a saucier dish)

⅓ cup honey

1 Tbsp olive oil (or your favorite cooking oil)

1 Tbsp apple cider vinegar

5 garlic cloves, minced

1-2 Tbsp sriracha (adjust for spice level)

¼ tsp red pepper flakes

1½ – 2 Tbsp cornstarch (use 2 Tbsp if using more broth)

Instructions

Step 1: Add the chicken breasts to the crockpot. Pat them dry and season generously with salt, pepper, garlic powder, and onion powder.

Step 2: In a bowl, whisk together soy sauce, chicken broth, honey, olive oil, apple cider vinegar, minced garlic, sriracha, and red pepper flakes—do not add cornstarch yet.

Step 3: Pour the sauce over the chicken in the crockpot, making sure to spoon some of the minced garlic and sauce on top of the chicken pieces.

Step 4: Cover and cook on low for 3-5 hours. Check the chicken’s internal temperature after about 2½ hours; it should reach 165°F to be fully cooked.

Step 5: When cooked, remove the chicken from the crockpot. Mix about ¼ cup of the cooking sauce in a bowl with the cornstarch, then stir this mixture back into the crockpot. Turn the heat to high and let the sauce thicken for 10-20 minutes.

Step 6: While the sauce thickens, shred the chicken or cut it into bite-sized pieces. Return the chicken to the crockpot once the sauce is thickened to your liking. Keep on warm until ready to serve.

Step 7: Serve the honey sriracha chicken over rice with vegetables like broccoli, or use it as a filling for sandwiches on toasted buns. Garnish with sliced green onions if desired.

Tips & Variations

Use chicken thighs instead of breasts for an even juicier result.

Adjust the sriracha amount for your preferred spice level or substitute with another hot sauce.

For a gluten-free option, use tamari instead of soy sauce.

If you want the sauce thinner, reduce or skip the cornstarch, or add more chicken broth.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken breasts or thighs for even cooking. Using frozen chicken may result in uneven cooking and longer cook times.

Can I prepare this recipe without a slow cooker?

Yes, you can make this on the stovetop by simmering the sauce and chicken over low heat until cooked through and tender, but cooking times will vary and require closer attention.