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Crockpot Honey Sriracha Chicken - Sweet, Spicy, and Effortless

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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 pounds boneless, skinless chicken thighs (or breasts)
  • 1/2 cup honey
  • 1/3 cup sriracha (adjust to taste)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 1 tablespoon fresh lime juice
  • 4 cloves garlic, minced
  • 1 tablespoon grated fresh ginger (or 1 teaspoon ground ginger)
  • 1 tablespoon toasted sesame oil
  • 1/2 cup low-sodium chicken broth or water
  • 2 tablespoons cornstarch + 2 tablespoons water (slurry, optional for thickening)
  • Salt and black pepper, to taste
  • Optional garnishes: sliced green onions, sesame seeds, cilantro, lime wedges
  • For serving: steamed rice, cauliflower rice, noodles, or lettuce leaves

Method
 

  1. Prep the chicken: Pat the chicken dry and season both sides lightly with salt and black pepper. Place it in the bottom of the slow cooker in an even layer.
  2. Make the sauce: In a bowl, whisk together honey, sriracha, soy sauce, rice vinegar, lime juice, garlic, ginger, sesame oil, and broth. Taste and adjust the heat or sweetness as needed.
  3. Pour and cook: Pour the sauce over the chicken. Cover and cook on Low for 4–5 hours or High for 2.5–3.5 hours, until the chicken is fork-tender.
  4. Shred: Transfer the chicken to a cutting board and shred with two forks. Skim any excess fat from the sauce in the slow cooker.
  5. Thicken the sauce (optional): Whisk the cornstarch with water, stir into the slow cooker, and cook on High for 10–15 minutes until glossy and slightly thickened.
  6. Combine: Return the shredded chicken to the slow cooker and toss to coat in the sauce. Let it sit for 5 minutes to soak up the flavor.
  7. Serve: Spoon over rice or noodles, or pile into lettuce wraps. Top with green onions, sesame seeds, cilantro, and a squeeze of lime.