This Slow Cooker Honey Sriracha Chicken is the perfect mix of sweet and spicy. It’s super easy to make—just toss the chicken in the slow cooker with honey and sriracha!
Trust me, your kitchen will smell amazing while it cooks. I love serving it over rice, and it’s so good, you might just want to keep eating! 😋
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skinless chicken thighs are juicy and perfect for slow cooking. If you prefer white meat, chicken breasts work too, but they can dry out more easily. For a lighter meal, you could use firm tofu or tempeh instead.
Honey: Honey gives a lovely sweetness to balance the heat. If you’re looking for an alternative, maple syrup or agave nectar works well. Just keep in mind the flavor might change slightly.
Sriracha Sauce: This adds heat and flavor. If Sriracha is too spicy for you, try sweet chili sauce for a milder touch, or a combination of ketchup and hot sauce for a similar vibe.
Ginger and Garlic: Fresh ginger and minced garlic are key for depth of flavor. Dried versions can work in a pinch, but fresh is always best for that punchy taste. You might add more or less based on your preference!
Rice Vinegar: It adds acidity and brightness. You can swap it for apple cider vinegar or white vinegar if needed, though the taste may shift slightly.
How Can I Get My Chicken Perfectly Shredded?
Shredding chicken is all about timing. Once cooked, the chicken should be tender enough to pull apart easily. Follow these simple steps:
- After cooking, remove the chicken from the slow cooker and let it cool for a few minutes to avoid burning your hands.
- Use two forks—one to hold the chicken in place and the other to pull apart and shred it.
- If the chicken feels tough, it may need more cooking. Return it to the slow cooker for a bit.
- Mix the shredded chicken back into the sauce to ensure every bit is coated and flavorful.
This technique helps distribute the sauce evenly across the chicken, making every bite delicious!
How to Make Slow Cooker Honey Sriracha Chicken
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken thighs (or breasts)
- 1/2 cup honey
- 1/2 cup Sriracha sauce
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Salt and pepper to taste
- 1 tablespoon sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
- Cooked rice (for serving)
- Optional: Sliced bell peppers and snap peas for stir-frying
How Much Time Will You Need?
This delicious dish requires about 10 minutes of preparation time and takes 6-7 hours on low or 3-4 hours on high in the slow cooker. Total time can range from approximately 3 hours and 10 minutes to 7 hours and 10 minutes, depending on your cooking setting. Perfect for a stress-free meal!
Step-by-Step Instructions:
1. Make the Sauce:
Start by grabbing a mixing bowl. In the bowl, combine the honey, Sriracha sauce, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, salt, and pepper. Whisk everything together until it’s nicely mixed and smooth. This is the delicious sauce that makes the chicken extra tasty!
2. Prepare the Chicken:
Take your chicken thighs (or breasts) and place them in the slow cooker. Pour the honey Sriracha sauce right over the chicken, making sure each piece is well coated. It’s okay to use your hands to rub the sauce into the chicken a bit if you want to—just ensure they’re clean!
3. Cook the Chicken:
Cover the slow cooker with the lid. If you’re on a low time budget, set it to low for 6-7 hours. If time is of the essence, select high for 3-4 hours. The chicken will be done when it’s tender and can be shredded easily with a fork. Don’t rush this step; it’s all about getting that perfect tender chicken!
4. Shred the Chicken:
Once your chicken is cooked, carefully remove it from the slow cooker. Use two forks to shred it into bite-sized pieces. Then return the shredded chicken to the slow cooker and give it a good stir so it’s all coated in that yummy sauce again.
5. Optional Stir-Fry (if using veggies):
If you want some extra veggies, take a skillet and heat it on medium. Toss in your sliced bell peppers and snap peas, and stir-fry them for about 3-4 minutes. You want them tender but still a little crisp—that crunch is great with the chicken!
6. Serve Up Your Delight:
Time to eat! Serve the honey Sriracha chicken over bowls of cooked rice. Top it with your lovely stir-fried veggies, if you made them. Don’t forget to sprinkle some sesame seeds and sliced green onions on top for that perfect garnish. Enjoy every bite of this sweet and spicy dish!
Can I Use Chicken Breasts Instead of Thighs?
Absolutely! While boneless, skinless chicken thighs are ideal for this recipe due to their tenderness and flavor, chicken breasts work just fine. Just be mindful that chicken breasts may cook a bit faster, so check for doneness around the 3-hour mark on high or 5 hours on low.
Can I Make This Recipe Spicier or Milder?
Yes, you can adjust the spice level easily! To make it milder, reduce the amount of Sriracha sauce to 1/4 cup or even less, and consider adding a bit of brown sugar to balance the flavors. If you’d like it spicier, try adding extra Sriracha or a pinch of red pepper flakes to the sauce before cooking.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, let the chicken cool completely, then transfer to freezer-safe containers. Thaw in the refrigerator overnight before reheating in the microwave or on the stove over low heat until warmed through.
Can I Add Veggies to the Slow Cooker?
Yes, you can add vegetables like sliced bell peppers and snap peas directly into the slow cooker along with the chicken. Just be aware that they will become softer and softer during cooking. If you prefer them crisp, it’s better to brown them in a skillet later as suggested in the recipe. This way, you can enjoy the contrast in texture!
