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My spicy Slow Cooker Honey Sriracha Chicken is moist, tender, and out-of-this-world delicious with the sweet and spicy sauce! If you love sriracha, you’ll love this!
Sassy, Saucy, and Slow Cooked to Perfection
- Dinner that cooks itself? Umm, yes please! You guys are going to love this simple, spicy slow cooker chicken.
- Sweet & Spicy Magic! Honey + sriracha = mind blowing deliciousness. It’s bold, it’s saucy, and spice fans, this recipe has your name all over it.
- Make it in the slow cooker or Instant Pot, then use it on sandwiches, lettuce wraps, toss it in a rice bowl, or use it for your weekly meal prep!
Ingredients Needed
- Too spicy? Just use less sriracha, easy fix!
- Cooking on HIGH works in a pinch, but I’m team low and slow all the way. Cook on LOW for the juiciest, most tender chicken every time.
How to Make Slow Cooker Honey Sriracha Chicken
Any spice lovers in your home? You can prep this super flavorful dish in just 5 minutes. Then let it cook low and slow all day for perfectly tender chicken with a sweet kick they’ll love!
- Prep: Spray the inside of a slow cooker with non-stick cooking spray, then lay the chicken in the bottom.
- Whisk Sauce Ingredients: In a medium bowl, whisk together the chicken broth, honey, sriracha sauce, and garlic.
- Cook: Pour the sauce over the chicken, cover, and cook on LOW for 5-6 hours or on HIGH for 2-4 hours until the chicken can be easily shredded.
- Shred and Thicken: Remove the chicken breast from the pot and shred it. Whisk the cornstarch into the sauce in the bottom of the crockpot until no lumps remain.
- Coat Chicken and Serve: Add the shredded chicken back to the crockpot with the sauce, then mix to coat the meat evenly. Serve slow cooker honey sriracha chicken fresh.
Instant Pot Instructions
You can make honey sriracha chicken in the Instant Pot by placing the chicken in the Instant Pot, and pouring the sauce over it. Seal and cook on manual pressure for 12 minutes, then perform a natural pressure release. Remove and shred the chicken, then whisk the cornstarch into the sauce to thicken it. Return chicken to pot and stir to coat chicken, then serve.
Leftover Honey Sriracha Chicken
My boys love spicy chicken, so I love making this for them at the beginning of the week so they can heat it up for a high-protein after-school snack.
- Refrigerator: Store leftovers in the fridge in an airtight container for up to 4 days.
- Freezer: Store in the freezer for up to 2 months.
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Slow Cooker Honey Sriracha Chicken
Ingredients
- 3 pounds boneless skinless chicken breasts
- 1 ¼ cups chicken broth
- ½ cup honey
- ⅓ cup sriracha
- 1 tablespoon garlic paste grated garlic
- 1 tablespoon cornstarch
Instructions
- Spray the inside of a slow cooker with non-stick cooking spray and lay 3 pounds boneless skinless chicken breasts on the bottom.
- In a medium bowl, whisk together 1 ¼ cups chicken broth, ½ cup honey, ⅓ cup sriracha, and 1 tablespoon garlic paste.
- Pour the sauce over the chicken, cover, and cook on LOW for 5-6 hours or on HIGH for 2-4 hours until the chicken can be easily shredded.
- Remove the chicken breast from the pot and shred it. Whisk 1 tablespoon cornstarch into the sauce in the bottom of the crokpot until no lumps remain.
- Add the shredded chicken back to the crockpot with the sauce and mix to coat the meat evenly. Serve fresh.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this be served cold as a filling for sandwiches?
It is best warmed up and filled in a sandwich.
In your Honey Sriracha Chicken you don’t mention when to add the ketchup. I’m sure it was just an over site. The recipe is outstanding!!
I apologize, you are correct. The ketchup goes with the sriracha and flour. I will edit that and add that to the ingredients! Thanks for letting me know! I am glad that you enjoyed it! XOXO
What kind of salad would you recommend placing this on?
Way too much water called for in this recipe. In fact, 1/3 cup of water mixed with the other ingredients for the ‘sauce’ is more than enough. The chicken will give off enough moisture to keep it from drying out.
Just a note to the people who said their dish was very watery. Some chickens (Perdue, Tyson for example) “enhance” their chicken with water and sodium to make it moist and plump, per the Consumer Union. They aren’t required to report it and it can be up to 15% water. So you may just want to cut down on the added water. Just sayin’.
Sadly, mine came out way too watery. Nothing like your pictures and followed you exact steps 🙁
I made this tonight and the flavor was amazing! I used the frozen method and agree that the sauce turned out watery and never thickened up, but the flavor was great. I’ll probably cut the water down by at least half next time. This will definitely be in our regular rotation.
Pretty disappointed with this recipe. Mine turned out way too watery and tasteless, I had to pitch it. ): Usually a big fan of your other recipes though!
This recipe looks awesome, I’d love to use it for meal prepped lunches! Do you know how long it keeps in the fridge?
Do you have an idea of how many calories are in your dish?