All you need are five ingredients to make this delicious, clean-eating, slow cooker honey sriracha chicken that’s made with whole ingredients!
If you love healthy crockpot recipes, then this honey sriracha chicken recipe is for you. It’s made in no time and will last you the entire week!

The Easiest Slow Cooker Recipe
Some people say slow cooker season is i the fall and winter, but at Fit Foodie HQ it’s ALWAYS slow cooker season. I know the latest rage is the Instant Pot (I love my IP, too), but my slow cooker will always have my heart.
So this honey sriracha chicken.
I’ve made it millions of times and so have lots of my friends and family. It is so simple to make and you only need 5 ingredients. BOOM SAUCE. Speaking of sauce, let’s talk about FFF’s signature honey sriracha sauce for a second. Here’s what you need:
Honey Sriracha Sauce Ingredients
I want to preface that THIS RECIPE IS SPICY. Like spicier than midwestern spicy. If you’re looking for something a bit milder. I suggest stepping back a little from the sriracha.
Right now the honey, sriracha, and tamari are 1:1:1. If you bring the sriracha down to 1/4 cup and it would do wonders for bringing down the spice. If you like spice, then this recipe is for you!
Should I cook my chicken on low or high?
Oh, the burning question. What is a better setting on the slow cooker, low or high?
- Short answer – low and slow is always better when it comes to chicken in the slow cooker. It will leave your chicken tender and juicy and it’s much easier to shred.
- Long answer – you have to do what’s right for you. Maybe, you need dinner to be ready in 2 hours, well, then the high setting is for you. But, if you have the time to put this together 6-8 hours before serving, we always recommend the low setting!
Easy Chicken Meal Prep
Serve the chicken with some short grain brown rice or cauliflower rice and huzzah! You can have it for dinner and then meal prep it for the week!
This honey sriracha chicken is great for meal prep. I am always looking for 5 Ingredient Crock Pot Recipes when I am planning out my week and need easy and healthy meal options.
This sriracha chicken is a set it and forget it kind of a meal. Who doesn’t love to walk into the house after a long day of work and smell the sweet scent of sriracha chicken? Make this meal NOW. You won’t regret it.
Make this too!
Wondering what to eat this delightful shredded chicken with? Look no further than some of our easy grain and veggie recipes.
Can you make this in the Instant Pot?
You can totally make this int he Instant Pot! Check out the directions in the recipe card below, or keep reading.
- Place all ingredients (minus the cornstarch) into your Instant Pot and close. Turn the vent to seal.
- Turn your Instant Pot to manual ‘high’ and set the timer for 10 minutes (if you have 2-3 large chicken breasts) or 13 minutes (if you have 1 extra-large chicken breast). It will take a few minutes for your Instant Pot to build pressure, but eventually, it will start to countdown.
- Once your Instant Pot beeps and is done, quick release your Instant Pot. Open Instant Pot and remove chicken breasts. Add 1.5 tablespoons of cornstarch to the sauce and whisk until dissolved.
- Then, use 2 forks to shred chicken. Place chicken back in sauce and mix. Let sit for 10 minutes before serving.
How do I make this less spicy?
If you’re reading this because you followed the recipe and you think things are a little bit too spicy, the answer is to dilute the sauce with more salt and sugar, so, honey and soy sauce!
If you’re reading this and you haven’t made the sauce yet, start with a couple tablespoons of sriracha and go from there!

Slow Cooker Honey Sriracha Chicken
Ingredients
- 1.5 lbs. boneless skinless chicken breast (2-3 large)
- 1/2 cup tamari or coconut aminos or soy sauce
- 1/2 cup honey
- 1/2 cup sriracha
- 2 tablespoons minced garlic
- 1.5 tablespoons cornstarch optional
Instructions
- First, prepare sauce by whisking together tamari, honey, sriracha, and minced garlic.
- Place chicken breasts on the bottom of a slow cooker and then pour sauce on top.
- Set slow cooker to high heat and cook for 1.5 to 2 hours OR set slow cooker to low heat and cook for 3-5 hours (recommended).
- Once your chicken is easily shreddable, remove from slow cooker and use 2 forks to shred the chicken breast.
- Before placing shredded chicken back into slow cooker, thicken the sauce by adding in 1.5 tablespoons of cornstarch. Whisk until dissolved.
- Add shredded chicken back into sauce and stir. Let sit for 10 minutes before serving.
Tips & Notes
- To make in the Instant Pot: Place all ingredients (minus the cornstarch) into your Instant Pot and close. Turn the vent to seal. Turn your Instant Pot to manual 'high' and set the timer for 10 minutes (for 2-3 large chicken breasts) or 13 minutes (for 1 extra large chicken breast). It will take some time for your Instant Pot to build pressure, but eventually, it will start counting down. Once your Instant Pot beeps and is done, quick release. Open Instant Pot and remove chicken breasts. Add 1.5 tablespoons of cornstarch to the sauce and whisk until dissolved. Then, use 2 forks to shred chicken. Place chicken back in sauce and mix. Let sit for 10 minutes before serving.
- This recipe has been modified from its original publication date.
This is delicious!! Mine didn’t thicken up w the cornstarch…. Do you have any tips? Please and thank you!!!!
This has been a staple for years, and is my last carnivorous holdout after going vegan for the last 18 months or so. It’s just too good, though I have gone from using it as an every-week survival food (it is affordable enough for those impoverished, as I have been) to an every-few-months treat. At any rate, thank you ever so much for this amazing recipe. Try it in rice, on sandwiches, with various greens, on its own – you really can’t go wrong.
One thing I’d point out is that the chicken can and sometimes does overcook just slightly at the high end of time options (read: if you go the whole 5 hours on low), especially that part of it which is submerged in sauce, but this doesn’t really take away from anything and is more a visual nitpick. It all gets shredded anyway…! It can help to ensure that all chicken is wholly submerged in the dance, but this may require some fileting depending on the exact breasts you get.
Making this constantly for years of grad school (and of adjuncting thereafter), that has been my only issue. You can always count on this one – I certainly have.
Friends and family liked it, and I will make it again after reducing the quantity of Sriracha as advised for a less hot/spicy flavor.
Made this in the crockpot and halved the sriracha and it was SO GOOD! My husband had thirds and said it has to go in the dinner rotation. I served it with basmati rice and a steamed bag of “Asian stir fry” veggies. No regrets and will happily make again!
Awesome recipe ! I make it almost every week and it’s delicious every time 🙂
I reduced the amount of sriracha, as recommended for a less hot/spicy flavor, friends & family enjoyed it, will make again.
This recipe was delicious! It had a pretty big kick from the sriracha but it was amazing. Good with rice and a veggie, but also good on top of Hawaiian rolls. I’ll definitely be making this again!
Loved the taste of the sauce but cooked it on low for the recommended 6-8 hours (ended up being 6.5) and it was very dry and edges were burnt. Will try again for less time and hopefully have a better experience.
Thanks so much for your feedback. I just updated the cooktime.
Hey! What is the serving size measurement here? 1 cup? It’s cookin’ low & slow as we speak – can’t wait to try it.
Hey Lynda! This recipe serves 6—it comes out to about 3/4-1 cup per serving and we suggest serving it with a grain or greens!
Whenever I make this recipe, I’ve always over cooked the meat (usually 7 hours on low in a slow cooker). It’s been hard to shred. This time I watched it more carefully and it only needed about 4 hours on low for the chicken to shred easily! Keep that in mind. Otherwise, such a delicious recipe!! I use 1/4 cup sriracha and that’s perfect for me. Tried it on Hawaiian rolls inside of rice and it was really tasty!
Sweet, sticky, spicy, perfect for meal prep and so easy. I put it on homemade wheat hamburger buns and served it with mashed cauliflower and fruit. Thanks Lee!
YAY! LOVE the mashed cauliflower idea. And you can’t go wrong with serving anything on a bun!
Really easy and really delicious. I use around 1/4 of a cup of siracha.
I’ve made this with rice, with sweet potatoes, and on rolls!
Made this tonight for dinner paired with bell peppers and rice, DELICIOUS. We did the 2-hr on high method and it was great, will be trying the slower cooked version next!
I followed the recipe except substituted flour for corn starch and love the way it came out. Definitely good for meal prep!
My boyfriend and I are obsessed with this recipe. He likes it as is with the spice level but we have played around with the amount of sriracha and I like around 1/4 cup. He received an instapot for his birthday and made this recipe 2x before he made anything else. It is also super easy. Must try!
So glad you guys love this!!!!
This is soooo yummy!! We made it twice in one week. Once in a bowl with broccoli and cilantro rice and then again for tacos! Perfect spicy/sweet flavors! So simple and easy!! Definitely one of our new go tos!!
So easy, right?! Glad you loved it!
Looks super tasty — do you think Stevia could be substituted for the honey? Thanks very much in advance!!
Hi Nicole! I haven’t personally tried stevia, but I do think it will alter the taste a lot.
We doubled the recipe and ended up using 1 TBSP honey with 1 tsp stevia powder. Very delicious!!!
Glad you guys loved this!
Hey listen, I gotta tell you ladies somethin’. I don’t know what the hell I’m subscribed to that made you fine folks or this incredible recipe pop up, but I can’t tell you how happy I am that it has. I made this today on a “half work day” off, after a long run. My wife is from Mexico and likes various spicy chicken dishes (think a spicy tinga, or a spicy cochinita pibil, etc), but Thai dishes and Sriracha as a condiment, have become a big deal when ordering out. So after seeing this two days ago, I was like, “I’m gonna do it, seems like a healthier ‘win-win’.” I mean….I cook, I grill, but rarely do I “crock pot” anything,
So combine all that, with the fact I’m a Western NY transplant in Dallas, Texas, and I gotta live with all things brisket, pulled pork, and barbacoa, all around me….while trying to keep my girlish figure. It ain’t easy, I assure you. But muchachas…this is it. You’ve done it. I followed this recipe to the letter today, and packed it all away at 4 bells in the afternoon…fully expecting it to be done at 1 in the morning. Well…by 11 pm, I had to give it a go. Couldn’t wait. The first sample? Divine. But that wasn’t gonna cut it. I needed a wrap, a pita, a naan, a somethin’. So I put it in a low carb tortilla (see “girlish figure” referenced above, here) that I wished was a bolillo or just a nice French loaf. But good Christ…it was everything I needed. I mean, just awesome.
Here’s the bottom line: I’m in good shape, but I got portion control issues when I eat. I’ll work on that, but this is gonna help immensely. Trust me, this is a “no doubter”, and it will be a “once a weeker”. But moreover? My wife digs it…loved it, actually. It’s like a healthy pulled pork, which last I checked, rarely exists.
Ladies, once again….kudos. Can’t give you enough credit here. Dish like this when you’re either working out, running, wanting to stay status quo, whatever? Forget about it. It’s wonderful. And I absolutely love the big three, as they are so hard to find in food combination: Healthy, easy, delicious.
Have a good week, and know you helped some folks out by spreading this dish. See ya.
Hey I was wondering if this was able to be made in an oven/stove top. I’m a college kid myself and I know I don’t have the money to go get an insta pot lol!
Hi Kate! Yes! All you have to do is either cook the chicken in the oven or stovetop, shred it with 2 forks, and then mix it with the sauce!
Delicious! Made as is and didn’t think it was too spicy. Easy and versatile. We ate it on rice with veggies, on a bulkie roll, and in a wrap. Everyone is asking me to make it again.
LOL to your name. Thank you for clarifying 😛 Glad you loved this!