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Slow Cooker Honey Sriracha Chicken

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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.

Ingredients

Scale

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
  • ⅓ 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

  1. Prepare the chicken:

    • Season chicken with salt, black pepper, garlic powder, and onion powder.
    • Place in the slow cooker.

  2. Make the sauce:

    • In a bowl, whisk together honey, sriracha, soy sauce, rice vinegar, lime juice, garlic, and ginger.
    • Pour over the chicken.

  3. Slow cook:

    • Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender.

  4. 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.

  5. 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.

Find it online: https://ukfinda.com/slow-cooker-honey-sriracha-chicken/