🌶️🍗 Slow Cooker Sriracha Chicken
Sweet, spicy, and ridiculously easy—this slow cooker Sriracha chicken is perfect for tacos, rice bowls, sandwiches, or meal prep.
🛒 Ingredients (Serves 4–6)
- 2–3 lbs boneless, skinless chicken thighs (or breasts)
- ½ cup Sriracha sauce
- ⅓ cup honey (or brown sugar)
- ¼ cup soy sauce
- 2 tbsp rice vinegar (or lime juice)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
Optional add-ins:
- 1–2 tbsp chili garlic sauce (extra heat)
- 1 tbsp hoisin (deeper sweetness)
🥣 Instructions
1️⃣ Mix the sauce
In a bowl, whisk Sriracha, honey, soy sauce, vinegar, garlic, ginger, and sesame oil.
2️⃣ Add to slow cooker
Place chicken in the slow cooker. Pour sauce over top.
Cover and cook:
- Low: 5–6 hours
- High: 3–4 hours
3️⃣ Shred
Remove chicken, shred with two forks, and return to the sauce.
4️⃣ Optional – Thicken sauce
Mix cornstarch + water. Stir into slow cooker.
Cook on High 10–15 minutes until slightly thickened.
🍚 How to Serve
- Over jasmine rice
- In lettuce wraps
- In tacos with slaw
- On sandwich buns
- In meal-prep bowls with roasted veggies
🔥 Adjust the Heat
- Milder: Use ¼ cup Sriracha + extra honey
- Spicier: Add crushed red pepper or more chili garlic sauce
💡 Pro Tips
- Chicken thighs stay juicier than breasts.
- For caramelized edges, broil shredded chicken 3–5 minutes before serving.
- Garnish with green onions, sesame seeds, and a squeeze of lime.
If you’d like, I can also give you a creamy Sriracha version or a keto-friendly adaptation.
