Introduction

Slow Cooker Honey Sriracha Chicken is a perfect blend of sweet and spicy flavors that meld beautifully over hours of gentle cooking. This easy recipe yields tender, juicy chicken drenched in a sticky, flavorful sauce that’s great for a simple weeknight dinner.

The image shows a close-up inside a slow cooker filled with shredded meat covered in a rich, dark reddish-brown sauce. The meat is tender with visible strands and is sitting in a pool of glossy, thick sauce, giving it a juicy and well-cooked look. Around the slow cooker, partially visible on a white marbled surface, are slices of red bell peppers and green leafy vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs. boneless skinless chicken breast
1/2 cup tamari (or soy sauce)
1/2 cup honey
1/2 cup sriracha
2 tablespoons minced garlic
1.5 tablespoons cornstarch (optional)

Instructions

Step 1: Prepare the sauce by whisking together tamari, honey, sriracha, and minced garlic until well combined.
Step 2: Place the chicken breasts at the bottom of the slow cooker and pour the sauce evenly over the chicken.
Step 3: Cook on high heat for 1.5 to 2 hours, or for best results, cook on low heat for 3 to 5 hours until the chicken is tender and easily shredded.
Step 4: Remove the chicken from the slow cooker and use two forks to shred it into bite-sized pieces.
Step 5: To thicken the sauce, whisk the cornstarch into the liquid in the slow cooker until dissolved.
Step 6: Return the shredded chicken to the slow cooker and stir to coat with the thickened sauce. Let it sit for 10 minutes before serving.

Tips & Variations

Swap tamari with regular soy sauce for a less salty option, or use gluten-free tamari if needed.
Adjust the amount of sriracha based on your preferred spice level.
Add chopped green onions or sesame seeds as a garnish for extra flavor and texture.
If you prefer a glaze rather than a sauce, reduce the sauce on the stovetop after cooking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to loosen the sauce if it thickens too much.

How to Serve

The image shows a white plate on a white marbled surface with a pile of plain white rice forming the base layer. On top of the rice is a generous layer of shredded meat covered in a rich, dark brown sauce, with visible sesame seeds sprinkled over it. To the right side of the plate, a gold fork rests partially on the rice, its handle extending off the plate. In the background, there is a white bowl filled with more plain white rice and a cast iron skillet with bright red and green vegetables, both placed on the white marbled surface. A light gray cloth is softly folded near the bottom right corner of the plate photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well and tend to stay juicier during slow cooking. Adjust the cooking time if needed until the chicken is tender.

Do I have to use cornstarch to thicken the sauce?

No, the cornstarch is optional but helps create a thicker, stickier sauce. If you prefer a thinner sauce, you can skip this step or thicken the sauce on the stove separately.

Slow Cooker Honey Sriracha Chicken Recipe

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★★★★★

4.9 from 84 reviews

This Slow Cooker Honey Sriracha Chicken is a deliciously tangy and sweet dish with a spicy kick, slow-cooked to tender perfection. Ideal for an easy weeknight dinner or meal prep, the chicken becomes melt-in-your-mouth soft, infused with flavorful honey, sriracha, garlic, and tamari sauce.

Author: Dana
Prep Time: 10 minutes
Cook Time: 3 to 5 hours (low) or 1.5 to 2 hours (high)
Total Time: 3 hours 10 minutes to 5 hours 10 minutes (depending on slow cooker setting)
Yield: 4 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: Asian-inspired
Diet: Gluten Free

Ingredients

Scale

Main Ingredients

1.5 lbs. boneless skinless chicken breast
1/2 cup tamari (or soy sauce)
1/2 cup honey
1/2 cup sriracha
2 tablespoons minced garlic
1.5 tablespoons cornstarch (optional, for thickening)

Instructions

Prepare Sauce: In a medium bowl, whisk together tamari, honey, sriracha, and minced garlic until fully combined to create the flavorful sauce.
Arrange Chicken: Place the boneless skinless chicken breasts at the bottom of your slow cooker in a single layer for even cooking.
Add Sauce: Pour the prepared sauce evenly over the chicken breasts to coat them well.
Cook: Set your slow cooker to high heat and cook for 1.5 to 2 hours, or for best results, set to low heat and cook for 3 to 5 hours until the chicken is tender and easily shreddable.
Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks, breaking it into bite-sized pieces.
Thicken Sauce: To thicken the sauce, whisk the 1.5 tablespoons of cornstarch into the slow cooker liquid until dissolved, then return the shredded chicken to the slow cooker and stir well.
Final Rest: Let the shredded chicken sit in the thickened sauce for 10 minutes on low heat to absorb flavors before serving.

Notes

You can substitute tamari with soy sauce if needed, but tamari is gluten-free.
Use more or less sriracha depending on your spice preference.
If you prefer a thicker sauce immediately, mix cornstarch with cold water before adding to avoid lumps.
Serve over steamed rice, noodles, or with steamed vegetables for a complete meal.
Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: honey sriracha chicken, slow cooker chicken, spicy chicken recipe, easy chicken dinner, gluten free dinner