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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Love this!!! Easy and quick in the instant pot. Too spicy for my kids but I will enjoy this all to myself.
Call me crazy, but I just dumped a bunch of peas and corn in the crock since I didn’t have any other veg at home. Fingers crossed!!
I’ve seen a similar recipe a while back and I ended up never preparing it. I’m still super curious tho, think I’ll give this a shot during the weekend.
So I have a slow cooker, but I probably need to ACTUALLY GET OFF MY BUTT and start using it! I wouldn’t make a chicken recipe with my slow cooker, but I definitely will take inspiration from this recipe and make a Sriracha maple lime chickpea or tofu recipe in my slow cooker!
Looks delicious!!
Hey there Lee, quick question…I followed the recipe to a T and for some reason my chicken is turning out undercooked ?. Even after leaving it in the crock pot for 6 or 7 hours it doesnt even seem to be warm. Is there a step I’m missing?? Sorry for the questions, send word quick, – Momma Kutchie
That is really bizarre! It is likely your crock pot. My chicken has cooked in high in as little as an hour!
I made this with boneless skinless chicken thighs and added all of the ingredients into the slow cooker instead of cooking the sauce separately. I sprinkled some sesame seeds on the plated chicken and served it with white rice and steamed brocolli. The result was delicious, but I can’t help but feel that it would have been even MORE flavorful if I had made the sauce separately!! I will definitely make this again!
<3 so glad you loved it!
I just made this, and wow. This recipe is a winner! I struggled to just put plain old chicken and garlic in the crock pot. Not adding S&P or water seemed to go against all of the rules, but I went with it. The breasts were smaller (frozen costco ones), so I cooked on low for 6 hours and cut the sauce by 1/2. I used Coconut Aminos and it was great (and lower sodium than reduced soy sauce).
Serviced with cauliflower rice and marinated cucumber slices in rice wine vinegar.
Thank you so much for this recipe. The chicken shredded beautifully and has great flavor. I learned a new slow cooker trick today by cooking without adding extra liquid. Much appreciated!
So glad you loved the recipe!
How spicy is this. As far as feeding to kids that arnt into heavy spice.
You can always just add more honey or tame down the spice 🙂
Could you break down the serving size in cups? Thanks – I find it easier to measure out this way.