Description

This Slow Cooker Honey Sriracha Chicken recipe offers a perfect blend of sweet and spicy flavors, slow-cooked to tender perfection. With a rich honey and sriracha sauce, infused with garlic and a hint of apple cider vinegar, this dish is easy to prepare and versatile to serve over rice, with veggies, or as a sandwich filling.

Ingredients

Scale

Chicken

1¾ – 2 lbs chicken breast (about 4 even sized breasts; chicken thighs can also be used)

Seasonings

½ tsp garlic powder
½ tsp onion powder
½ tsp salt
½ tsp black pepper

Sauce

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 oil)
1 Tbsp apple cider vinegar
5 garlic cloves, minced
1–2 Tbsp sriracha (adjust for spice preference)
¼ tsp red pepper flakes
1½ – 2 Tbsp cornstarch (use more if using ½ cup broth, to thicken)

Instructions

Season the chicken: Pat the chicken dry and season generously with salt, pepper, garlic powder, and onion powder to enhance the flavor before cooking.
Prepare the sauce: In a bowl, whisk together soy sauce, chicken broth, honey, olive oil, apple cider vinegar, minced garlic, sriracha, and red pepper flakes until well combined, excluding the cornstarch.
Add chicken and sauce to crockpot: Place the seasoned chicken in the crockpot and pour the prepared sauce over it, spooning some of the minced garlic and sauce directly onto the chicken pieces.
Slow cook: Cover and cook on low heat for 3-5 hours. Check the internal temperature around 2½ hours; chicken should reach 165°F. Adjust time accordingly based on thickness and crockpot.
Thicken the sauce: Remove the chicken once cooked and shift crockpot to high. Mix ¼ cup of hot sauce from the crockpot with cornstarch in a bowl, then stir the mixture back into the crockpot. Let the sauce thicken for 10-20 minutes, stirring occasionally.
Shred and combine: While the sauce thickens, shred or cut the chicken into bite-sized pieces. Return the chicken to the crockpot, and set to warm once the sauce reaches your desired thickness.
Serve: Serve the honey sriracha chicken over rice with steamed broccoli or your favorite vegetables. Alternatively, use as a sandwich filling on toasted buns and garnish with green onions if desired.

Notes

Chicken thighs can be used in place of breasts for a juicier texture.
Adjust the amount of sriracha to control the spiciness of the dish.
If a thicker sauce is preferred, increase the cornstarch slightly for better consistency.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
For a lower sodium version, use reduced-sodium soy sauce and low-sodium chicken broth.
Serve with steamed rice, quinoa, or on toasted sandwich buns for different meals.

Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American

Keywords: Honey Sriracha Chicken, Slow Cooker Chicken, Spicy Chicken, Crockpot Chicken Recipe, Easy Chicken Dinner, Sweet and Spicy Chicken