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!
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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.
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!
Hi! In some of the older comments you mention cooking the chicken dry so it can be drained before adding the sauce but the recipe says to cook everything together, has it been edited? If so which way worked better? Thanks!
Hi! We updated the recipe a few years ago and this new method is definitely the way to go! So much easier!
Did this used to have organic ketchup in it? I’ve made it before and I think it had ketchup but now I’m not seeing that. Just curious!
Hi! You might be thinking of a different recipe? It never had ketchup in it!
Thanks so much for the hint about the spice! I thought the recipe looked interesting, but I also thought it looked hot! Without some guidance, I would have wandered on. Now, I have printed it out and will be trying! Thanks for reaching out to the timid!
looks great always looking for asian chinese food
how much rice do you suggest serving with this meal
I would do a serving of your favorite grain! So likely 1 cup cooked!
This is my absolute favorite recipe and go to. I make it ALL the time and put it on salads, rice, quinoa etc. Thank you FFF!!
Is there a way to make this in the IP if the chicken is still frozen?
You can follow our Instant Pot Chicken recipe and just add everything in there right away! https://fitfoodiefinds.com/instant-pot-chicken-breast/
Made this recipe this week and my kids gobbled it up, thank you!
The easiest and tastiest recipe and very versatile. Can use in tacos, over salad, on top of rice or quinoa, as a sandwich. I love the flavour. It is spicy but if you like sriracha you will love this. My house smelled amazing coming home to this! Great for lunches for the week. I am at work 8 hrs a day and left mine in the crockpot for about 9 hrs and it was totally fine. Super easy to shred using 2 forks.
The easiest to make in the instapot!! Everyone in my family loved it. Even better the next day re-heated for lunch 🙂
Simple and easy that how I like it. Also delicious!
So easy and delish! I roasted some green beans to compliment and it was great! Adding to emergency meals that aren’t frozen!
Love the recipe but what I most like is visit Sweet Home Costa Rica
It was tasty but I was pretty disappointed at how mild this was when following the recipe. After all, “THIS RECIPE IS SPICY” was written in all caps in the first paragraph! We had to add more sriracha when we ate it. Add 50% more sriracha if you like a kick.