Slow Cooker Honey Sriracha Chicken – Moist and tender shredded chicken in an out-of-this world spicy and sweet sauce! Perfect for tacos, salads, or even sandwiches!
I am constantly using my slow cooker for all kinds of meals. You can find it on the counter cooking something delicious every season, especially in the summer.
With our small house, the oven heats the house up A LOT. Now that isn’t a problem in the winter because it means the heat isn’t kicking on all the time. A completely different story in the summer. The only downside is smelling mouthwatering food. Not a bad compromise because you can enjoy it when it’s done.
It’s a win-win in my book.
Hi there again! It’s Chelsea from Gal on a Mission sharing a mouthwatering recipe!
My husband’s new favorite condiment is sriracha, and I have to be honest with you. It’s mine, too! Most hot sauces are lacking in the flavor department and sriracha most definitely isn’t.
With this recipe, you have two different options on how you make it. If you are anything like me and you forget to thaw your chicken breasts out ahead of time, you can follow the first method. Now if you do not ever forget to thaw out your chicken breasts, you can follow the second method. Almost the same, just a little less cooking time.
You can easily shred the chicken breasts to make delicious tacos, fajitas, pulled chicken sandwich, or even on top of a salad.
Here are more delicious dessert options from Gal on a Mission!
Slow Cooker Honey Sriracha Chicken
- 3 chicken breasts* large
- 1 1/2 cups water
- 1/2 tablespoon olive oil
- 1/4 cup honey
- 2 tablespoons sriracha or more if needed for extra spiciness
- 1 tablespoon ketchup
- salt and pepper to taste
- 1/2 tablespoon flour
- Spray non-stick cooking spray all around the slow cooker. Place the chicken breasts into the slow cooker.
- In a medium-sized bowl; together the water, olive oil, honey, sriracha, and flour. Taste and season with salt and pepper. Pour the sauce on top of the chicken breasts.
- Cook on low for 8 hours or on high for 4 hours.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
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?