Slow Cooker Honey Sriracha Chicken is a delicious dish that combines sweet and spicy flavors for a tasty meal. This recipe is perfect for busy days when you want something flavorful but don’t have a lot of time to spend in the kitchen. Simply throw everything in the slow cooker, and you’ll have a hearty meal waiting for you by dinner.
Why Make This Recipe
This recipe is a great way to enjoy a simple yet satisfying meal without much fuss. The slow cooker does most of the work, allowing the chicken to soak up the sweet and spicy sauce, making it tender and full of flavor. Plus, it feeds a crowd, making it perfect for family dinners or meal prep for the week.
How to Make Slow Cooker Honey Sriracha Chicken
Making this dish is easy and straightforward. Just follow these simple steps, and you will have a flavorful chicken meal ready!
Ingredients:
- 3 pounds boneless skinless chicken breasts
- 1 ¼ cups chicken broth
- ½ cup honey
- ⅓ cup sriracha
- 1 tablespoon garlic paste (or grated garlic)
- 1 tablespoon cornstarch
Directions:
- Spray the inside of a slow cooker with non-stick cooking spray. Lay the 3 pounds of boneless skinless chicken breasts on the bottom.
- In a medium bowl, whisk together 1 ¼ cups of chicken broth, ½ cup of honey, ⅓ cup of sriracha, and 1 tablespoon of garlic paste.
- Pour the sauce over the chicken, cover the slow cooker, and cook on LOW for 5-6 hours or on HIGH for 2-4 hours. The chicken should be easy to shred when it is done.
- Once cooked, remove the chicken breasts from the pot and shred them.
- Whisk 1 tablespoon of cornstarch into the sauce in the bottom of the crockpot until no lumps remain.
- Add the shredded chicken back to the crockpot with the sauce and mix to coat the meat evenly.
- Serve fresh and enjoy!
How to Serve Slow Cooker Honey Sriracha Chicken
Serve Slow Cooker Honey Sriracha Chicken on a bed of rice or with steamed vegetables. You can also place it in tacos or sandwiches for a fun twist. Don’t forget to garnish with green onions or sesame seeds for an extra touch!
How to Store Slow Cooker Honey Sriracha Chicken
Once you have leftovers, store them in an airtight container in the fridge. This dish can be kept for about 3-4 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.
Tips to Make Slow Cooker Honey Sriracha Chicken
- If you prefer a milder dish, reduce the amount of sriracha in the sauce.
- For added depth of flavor, you can marinate the chicken in the sauce for a few hours before cooking.
- If you like a thicker sauce, let it simmer uncovered for a little bit after adding the cornstarch.
Variation (if any)
You can customize this recipe by adding different vegetables like bell peppers or onions to the slow cooker. This will add more texture and flavor to your dish. You can also swap the chicken for tofu or pork for a different protein option.
FAQs
1. Can I use frozen chicken?
Yes, you can use frozen chicken breasts, but you may need to increase the cooking time by an hour or so to ensure they cook thoroughly.
2. Can I use a different type of sauce?
Absolutely! If you prefer teriyaki or barbecue sauce, feel free to swap for a flavor that you enjoy.
3. Is this recipe spicy?
Yes, it has a kick from the sriracha. However, you can adjust the amount or use a milder chili sauce to suit your taste.
Enjoy your Slow Cooker Honey Sriracha Chicken! It’s a simple yet satisfying meal that comes together with minimal effort. Happy cooking!
Slow Cooker Honey Sriracha Chicken
Ingredients
Main ingredients
- 3 pounds boneless skinless chicken breasts
- 1 ¼ cups chicken broth
- ½ cup honey
- ⅓ cup sriracha
- 1 tablespoon garlic paste (or grated garlic)
- 1 tablespoon cornstarch
Instructions
Preparation
- Spray the inside of a slow cooker with non-stick cooking spray.
- Lay the chicken breasts on the bottom of the slow cooker.
- In a medium bowl, whisk together the chicken broth, honey, sriracha, and garlic paste.
- Pour the sauce over the chicken.
Cooking
- Cover the slow cooker and cook on LOW for 5-6 hours or on HIGH for 2-4 hours, until the chicken is easy to shred.
- Once cooked, remove the chicken from the pot and shred it.
- Whisk the cornstarch into the sauce in the crockpot until no lumps remain.
- Add the shredded chicken back to the crockpot and mix to coat the meat evenly.
Serving
- Serve the chicken on a bed of rice or with steamed vegetables, in tacos or sandwiches, and garnish with green onions or sesame seeds.
