This post may contain affiliate links.
This simple 5-minute prep slow cooker honey sriracha chicken is the perfect busy weeknight dinner recipe you will love. Juicy tender chicken in a honey sriracha sauce–it takes your basic honey garlic sauce up a notch with a nice touch of spice. Can be served as pulled chicken to allow the sauce to coat as much of the chicken as possible. Serve over rice, as sandwiches and more!
Crockpot recipes are my go-to for super simple, dump and cook recipes. So many meats and meals are that much better from being cooked low and slow and this slow cooker honey sriracha chicken is no exception.
Love slow cooker meals as much as we do? Try these other favorites: Crock Pot Honey Mustard Chicken, Slow Cooker Apricot Chicken, Crockpot Orange Chicken, Slow Cooker Shredded Beef Tacos or my all time favorite, this Crock Pot Shredded Beef!
Why We Love This Slow Cooker Honey Sriracha Chicken
I came across sriracha way too late in life and now I am seriously making up for lost time. I swear it’s in almost every new dinner recipe lately!
Where there is honey, garlic and sriracha, you already know it’s gonna be a great dish. This one is for sure a quick favorite!
This slow cooker honey sriracha chicken:
- takes less than 10 minutes to prep
- is the most tender, juicy slow cooker chicken
- can be served so many different ways from over rice to on buns and more
- is a freezer friendly meal
- can easily be varies to make it your favorite
We get into ruts with chicken, and this one is the latest chicken recipe that is keeping us far from any sort of dinner rut!
Ingredient Notes
See full list of ingredients below in the recipe card with exact measurements.
- Use chicken that is fairly even in size, especially thickness. You can pound the chicken to make the thickness more uniform if one is much thicker than the others.
- Keep some extra broth nearby in case you need to add a bit more when getting the sauce thickened. Different variables can impact how much moisture is released from the chicken so you will want some extra to add in if there doesn’t seem to be much liquid in the pot.
- I always use low sodium soy sauce to have the most control in the saltiness of any dish with soy sauce. This is definitely suggested and then you can adjust the salt to taste before serving.
Ways To Vary This Recipe
- thicken the sauce stove-top: in order to thicken the sauce quickly, when you pull the chicken out and shred it, add all of the liquid from the slow cooker to a small sauce pan. Cook over medium heat and then whisk the corn starch in a small bowl with about 2 Tbsp cold water until smooth. Stir it into the sauce and allow the sauce to simmer until it thickens. Remove from heat and pour over the chicken in the crockpot. This will make for a nice and thick saucy version for sure.
- add veggies: toss in some chopped onion, add frozen broccoli when you toss the shredded chicken back in, add in sautéed mushrooms, bok choy, snow peas, etc.
- amp up the sauce with these add-ins: add 2-3 teaspoons freshly grated ginger, add some orange zest, a squeeze of lime juice, or other se
Step-By-Step Instructions
Step 1: Add chicken to crockpot. Pat dry and season generously with salt, pepper, garlic powder and onion powder.
Step 2: Whisk the sauce ingredients together, except the cornstarch.
Step 3: Pour the sauce over the chicken, spooning some of the garlic and sauce over top of the chicken—I like to get as much minced garlic on the chicken as I can!
Step 4: Cover and cook on low 3-5 hours. When chicken reaches 165°F (if you can check in at the 2 ½ hour mark, that will help you adjust time as needed), remove the chicken from the crockpot.
Step 5: Shift the heat to high heat, ladle out about ¼ cup of the sauce into a bowl and whisk it with the cornstarch. Add it back in and allow it to thicken up slightly for about 10-20 minutes.
Step 6: While the sauce is thickening, shred the chicken or cut it into bite-sized pieces. Add it back to the crock pot and set to warm if sauce is thickened to your liking, or allow it to thicken more and then shift heat to warm until ready to serve.
Recipe Tips
Cook this chicken on low for best results. Cooking on high can result in dry or tough chicken and is less forgiving than when cooking on low.
You can shred the chicken as soon as it reaches an internal temperature of 165°F. I like to do this and allow the shredded chicken to really soak in the sauce as long as it can before serving.
Crockpots are not all the same, chicken breasts are not all the same size, so there will definitely be variations in exact cook times. You know your appliance best. If you have a timer on your crockpot that is always super helpful. Then having it shift to warm once the time is up will help avoid the chicken drying out.
Storage
Store any leftovers in an airtight container for 3-4 days. I like to make single serve dishes with rice and veggies and then pop one in the microwave for about 2 minutes and it makes for a perfect quick lunch or dinner.
You can freeze the honey sriracha chicken once it has completely cooled. Freeze in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator.
Serving Suggestions
- make this chicken into sandwiches on toasted brioche buns and top with a simple slaw
- serve over cauliflower rice, quinoa or another grain aside form rice
- add the chicken to a flatbread
- make lettuce wraps with this chicken and top with sesame seeds, green onion and more sriracha
Other Slow Cooker Recipes
Slow Cooker
Simple Slow Cooker BBQ Shredded Chicken
Soups & Chilis
Crockpot Creamy White Chicken Chili
Slow Cooker
CrockPot Short Rib Ragu
Slow Cooker
Crockpot Chuck Roast Recipe
HUNGRY FOR MORE? Subscribe to my newsletter and follow me on Facebook, Instagram and Pinterest for all the latest!
Slow Cooker Honey Sriracha Chicken
Ingredients
Chicken
- 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 each: salt and pepper
Honey Garlic Sriracha Sauce
- ¼ cup low sodium soy sauce
- ¼ – ½ cup chicken broth, ½ cup if you like more saucy dish
- ⅓ cup honey
- 1 Tbsp olive oil, the added fat keeps the chicken extra moist—use your favorite oil if you don’t want to use olive oil!
- 1 Tbsp apple cider vinegar
- 5 garlic cloves, minced
- 1-2 Tbsp sriracha, more for extra spice
- ¼ tsp red pepper flakes
- 1½ -2 Tbsp cornstarch, if you went with more chicken broth, you will need the extra ½ tbsp to thicken
Instructions
- Add chicken to crockpot. Pat dry and season generously with salt, pepper, garlic powder and onion powder.
- Whisk the sauce ingredients together, except the cornstarch.
- Pour the sauce over the chicken, spooning some of the garlic and sauce over top of the chicken—I like to get as much minced garlic on the chicken as I can!
- Cover and cook on low 3-5 hours. When chicken reaches 165°F (if you can check in at the 2 ½ hour mark, that will help you adjust time as needed), remove the chicken from the crockpot.
- Shift the heat to high heat, ladle out about ¼ cup of the sauce into a bowl and whisk it with the cornstarch. Add it back in and allow it to thicken up slightly for about 10-20 minutes.
- While the sauce is thickening, shred the chicken or cut it into bite-sized pieces. Add it back to the crock pot and set to warm if sauce is thickened to your liking, or allow it to thicken more and then shift heat to warm until ready to serve.
- Serve over rice with broccoli or your favorite veggies and garnish with green onion. You can also serve this as sandwiches on toasted buns.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Shop This Post
Buy Now → 
Buy Now → 
Leave a comment