Slow Cooker Honey Sriracha Chicken
Published 8/24/2024
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All you need are five ingredients to make this delicious, clean-eating, slow cooker honey sriracha chicken and three of them are in the name! Grab some soy sauce and garlic and let’s go.
This sriracha chicken is a set-it-and-forget-it kind of meal. Who doesn’t love to walk into the house after a long day of work and smell the sweet scent of sriracha chicken? I love to keep things simple and serve it next to white rice with stir-fried veggies!
The Easiest Slow Cooker Recipe
Some people say slow cooker season is 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:
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.
What You Need for Honey Sriracha Chicken
Bring down the spice: 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!
How long should I cook honey garlic chicken in the slow cooker?
This recipe is so simple! Add all of your ingredients to your slow cooker and cover. Cook on low for around 3 hours, or until the internal temperature reaches 165ºF.
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!
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!
Instant Pot Instructions for Honey Sriracha Chicken
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.
Check it out!
6 Crockpot Chicken Recipes
Looking for more crockpot chicken recipes? Look no further! Check out 6 similar recipes below. And for an added bonus, check out our Crockpot Freezer Meals post where we teach you how to turn all of these slow cooker recipes into freezer meals.
How to Serve this Amazing Chicken
This has to be one of my favorite slow cooker shredded chicken recipes to meal prep. Get out your handy dandy meal-prep containers and portion out 6 servings along with your favorite grain (I recommend quinoa or white rice) and veggie (air fryer broccoli has been a fav lately).
Slow Cooker Honey Sriracha Chicken
Ingredients
- 1.5 lbs. boneless skinless chicken breast
- 1/2 cup tamari, 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this for my fiance a few weeks ago. We’ve been eating healthier lately, however she’s VERY picky about food so It’s hard to find healthy food that she enjoys. I wasn’t sure how she’d feel about this but decided to give it a try. She LOVES it and so do I! I use soy sauce for the tamari because we always have it in the house. Ever since the first time we tried it we’ve been making it once or twice a week. Thank you so much!
I love this so much! So glad you both love it 🙂
Can I leave this in the freezer once it’s made and defrost for a later time?
Hi Caroline. I haven’t personally tried this, but I don’t see why not!
made this for lunch – absolutely delicious! had no time to wait for slow cooker so used poached chicken breast instead.
I wish I could make this but I can’t afford a slow cooker at the moment! Any ideas on how to make this without a slow cooker? THanks
Hey Julia – have you considered looking at a thrift store? I’ve seen lots of appliances there!
Or even asking on social media who’s got an extra to borrow or have! Good luck
Do the calories per serving size include the rice and broccoli?
Hey Regina! Just the chicken.
How would i go about reducing the serving size? It would only be for two people
Is there another way to serve this? Seems kinda weird over rice. Looks like chicken that would be good for tacos maybe? I can’t picture the taste of this chicken so I don’t know. Any ideas from those who have tried it?
This chicken tastes more Asiany, but you could totally serve them in tacos! I prefer with rice and veggies!
I ate mine in Pitas with broccoli slaw and greek yogurt. Delicious!
SO YUMMY.
Can I use frozen chicken or do I need to thaw it first?
Hi Sarah! I’ve never done frozen chicken in the crock-pot. I let mine thaw!
Apparently I need to try sriracha. It seems like everyone always uses it and I’ve never tried it or even seen it at the store. Looks like this is a good recipe to start with. . .
OMG yes you do! It’s the bestest!
Looks delicious! Can this be cooked for more time on a lower temp? I’m out of the house for 10 hours a day, so the 3 hour thing won’t work for me.
You can totally cook it on low for 6-8 hours! Or what you can do it cook it over night, as well!
This looks amazing!!! Any tips/ideas on how to reduce the sodium??
The only thing I can think of is using a low-sodium soy sauce/tamari!