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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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!
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