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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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.
Just made this, this past week for meal prep and my boyfriend just kept gettin into my fridge to try and eat it without me noticing ??♀️ It’s so delicious I’m easily making this again!
I’m about to try this recipe but I’m a little confused. The comments say to cook the chicken by itself but the recipe says to cook it all together. What’s the best method?