Slow Cooker Honey Sriracha Chicken
This simple 10-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!
Servings: 6
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
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.
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.
Nutrition
Calories: 248kcal | Carbohydrates: 19g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 85mg | Sodium: 599mg | Potassium: 566mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 68IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg