Slow Cooker Honey Sriracha Chicken
This Slow Cooker Honey Sriracha Chicken is sweet, savory, and just spicy enough, with a glossy sauce that is perfect over rice. It is an easy, low-effort dinner made with a simple one-bowl sauce.
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Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1/2 cup honey Regular pantry honey is fine
- 1/4 cup sriracha sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame seeds Plus more for serving if desired
- 2 cloves garlic Minced; optional
- 1 teaspoon fresh ginger Grated; or use 1/2 teaspoon ground ginger; optional
- 1 tablespoon cornstarch Optional, for thickening the sauce
- 2 tablespoons cold water Optional, for the cornstarch slurry
- 2 green onions Thinly sliced; optional for garnish
- cooked rice White or brown, for serving
Instructions
- Place the raw chicken breasts in an even layer in the bottom of your slow cooker, allowing them to overlap slightly if needed.
- In a medium bowl, whisk together the honey, sriracha, low-sodium soy sauce, rice vinegar, and toasted sesame seeds until smooth, then whisk in the garlic and ginger if using.
- Pour the entire sauce mixture over the chicken breasts and nudge the chicken around so the sauce gets underneath and between the pieces.
- Cover the slow cooker and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for 2 to 3 hours, until the chicken is cooked through and shreds easily with a fork.
- Transfer the cooked chicken breasts to a cutting board and let them rest for a few minutes.
- For a thicker sauce, whisk the cornstarch and cold water together in a small bowl until smooth, stir the slurry into the cooking liquid, cover, and cook on HIGH for 10 to 15 minutes until slightly thickened.
- Shred the chicken with two forks or slice it into strips, return it to the slow cooker, and toss it with the sauce until coated.
- Taste the sauce and adjust with more honey for sweetness or more sriracha for heat, then serve the chicken over cooked rice with extra sesame seeds and sliced green onions if using.
Notes
Store leftovers with plenty of sauce in the refrigerator for up to 3 days. Reheat the chicken in the microwave with a splash of water to loosen the sauce, covering loosely and stirring halfway through if possible. Store leftover rice separately when possible.
Nutrition
Calories: 380kcalCarbohydrates: 28gProtein: 48gFat: 7gSaturated Fat: 2gCholesterol: 100mgSodium: 550mgFiber: 1gSugar: 25g