Slow Cooker Honey Sriracha Chicken is a sweet, spicy, and savory dish that’s packed with bold flavors. The tender, slow-cooked chicken is coated in a sticky honey sriracha sauce that’s perfect for serving over rice, noodles, or even in lettuce wraps. This easy, hands-off recipe is ideal for busy weeknights or meal prep!
Why You’ll Love This Recipe
- Easy to make – Just toss everything in the slow cooker and let it cook.
- Sweet and spicy balance – The perfect combination of honey, sriracha, and soy sauce.
- Versatile – Serve over rice, noodles, or in wraps.
- Great for meal prep – Stores well and reheats easily.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts (or thighs)
- Honey
- Sriracha sauce
- Soy sauce
- Garlic, minced
- Ginger, grated
- Rice vinegar
- Sesame oil
- Cornstarch (for thickening)
- Green onions (for garnish)
- Sesame seeds (for garnish)
Directions
- Prepare the Sauce: In a bowl, whisk together honey, sriracha, soy sauce, garlic, ginger, rice vinegar, and sesame oil.
- Add Chicken to Slow Cooker: Place chicken in the slow cooker and pour the sauce over it.
- Cook: Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is tender and fully cooked.
- Shred the Chicken: Remove the chicken and shred it with two forks.
- Thicken the Sauce: Mix cornstarch with a little water, stir into the sauce, and let cook for 10-15 minutes until thickened.
- Combine and Serve: Return shredded chicken to the slow cooker, toss to coat in the sauce, and garnish with green onions and sesame seeds.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) or 2-3 hours (high)
- Total Time: 4 hours 10 minutes – 6 hours 10 minutes
Variations
- Extra Spicy: Add red pepper flakes or more sriracha.
- Creamy Version: Stir in a little coconut milk before serving.
- Crispy Chicken: After slow cooking, broil shredded chicken for a few minutes for crispy edges.
- Gluten-Free: Use tamari instead of soy sauce.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze in a sealed container for up to 3 months.
- Reheating: Warm in a skillet over low heat or microwave in 30-second intervals.
FAQs
Can I use frozen chicken?
Yes! Just increase the cooking time by 1-2 hours on low.
What’s the best way to thicken the sauce?
Mix 1 tablespoon of cornstarch with water and stir it in the last 15 minutes.
Can I use bone-in chicken?
Yes, but remove the bones before shredding.
Is this dish very spicy?
It has a kick but is balanced with honey. Adjust sriracha to taste.
What sides go well with this dish?
Rice, quinoa, steamed broccoli, or stir-fried veggies.
Can I make this in an Instant Pot?
Yes! Cook on high pressure for 10 minutes, then do a natural release.
Can I use another protein?
Yes! This works great with pork, tofu, or even shrimp.
Do I need to sear the chicken first?
No, but searing can add extra flavor.
Can I make this ahead of time?
Yes! Prep the sauce and store it in the fridge, then add everything to the slow cooker when ready.
How do I make it less sweet?
Reduce the honey or add extra soy sauce for a more savory flavor.
Conclusion
Slow Cooker Honey Sriracha Chicken is the perfect blend of sweet, spicy, and savory flavors, making it a must-try for any meal. Whether served over rice, in lettuce wraps, or paired with veggies, this dish is an easy and delicious way to bring bold flavors to your dinner table. Try different variations, meal prep a batch, and enjoy this effortless, flavor-packed meal!
PrintSlow Cooker Honey Sriracha Chicken
This Honey Sriracha Chicken is the perfect balance of sweet, spicy, and savory! Slow-cooked until tender and coated in a sticky honey sriracha glaze, this dish is great for meal prep, rice bowls, or lettuce wraps.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 10 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian-Inspired
Ingredients
For the Chicken:
- 2 pounds boneless, skinless chicken thighs (or breasts)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Honey Sriracha Sauce:
- ½ cup honey
- â…“ cup sriracha sauce (adjust for spice level)
- ¼ cup soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon minced garlic
- 1 teaspoon grated ginger
- 1 teaspoon cornstarch + 1 tablespoon water (for thickening, optional)
For Serving:
- 2 green onions, chopped
- 1 tablespoon sesame seeds
- Cooked jasmine rice or quinoa
Instructions
-
Prepare the chicken:
- Season chicken with salt, black pepper, garlic powder, and onion powder.
- Place in the slow cooker.
-
Make the sauce:
- In a bowl, whisk together honey, sriracha, soy sauce, rice vinegar, lime juice, garlic, and ginger.
- Pour over the chicken.
-
Slow cook:
- Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender.
-
Thicken the sauce (optional):
- Remove chicken and shred or leave whole.
- Stir cornstarch slurry into the sauce and cook on high for 15 minutes until thickened.
-
Serve & garnish:
- Spoon the sauce over the chicken.
- Sprinkle with green onions and sesame seeds.
- Serve over rice, quinoa, or in lettuce wraps.
Notes
- Make It Spicier: Add extra sriracha or a pinch of red pepper flakes.
- Crispy Version: Broil shredded chicken for 5 minutes for caramelized edges.
- Meal Prep Friendly: Store leftovers in the fridge for 4 days or freeze for 3 months.
- Vegetarian Option: Swap chicken for tofu or chickpeas.