This Slow Cooker Honey Sriracha Chicken is quick to put together, healthy, easy, and is the perfect combo of sweet and spicy thanks to honey and sriracha!
Today’s recipe is inspired (& sponsored 🙂 ) by tablespoon.com, your one stop shop for creative, fresh, simple recipes!
Holy. Moly. This Slow Cooker Honey Sriracha Chicken is gonna blow your sweet and spicy loving mind. It’s going to be your new favorite thing for a lot of reasons, but for two main reasons in particular:
- It’s made in our beloved crockpot. Gosh I love that thing. Best $50 I ever spent.
- It’s sweet and spicy. Honey, meet —> sriracha, your new best friend.
Sweet and spicy is such a classic combo. It just works. You know?
This recipe is particular is amazing, because you literally throw everything into your slow cooker and let the chicken get all nice and tender and delicious.
Those will forever be my favorite dinners, because sometimes, you just don’t want to do anything, but sit on your behind watching Netflix. Right?
One of my favorite things about the blog is when you guys sign up for the e-mail list and tell me recipes you’d like to see on SMTY. You guys have a lot of amazing requests and I’m slowly, but surely working my way through the list.
The requests I see most often are
So, today, I’ve brought you guys a healthy, easy, chicken, crockpot, Asian inspired recipe in the form of Slow Cooker Honey Sriracha Chicken adapted from this recipe… how’s that for killing a few birds with one stone! 😉
Which I have to say, the inspiration for today’s recipe – other than you guys loving healthy, easy, chicken, crockpot, Asian inspired recipes 😉 – came from tablespoon.com and their 5 Dinners for Eating Healthy in a Hurry article.
There, you’ll find recipes for Asian Turkey Lettuce Cups, Tostadas, Chicken Burgers, Thai Noodles, and Honey-Sriracha Chicken Quinoa Bowls.
Which – side note – tablespoon.com is super cool, because there are TONS of recipes ideas: everything from seasonal, fresh eating –> recipes with a twist –> global inspiration –> meal planning help –> how to videos!
I spent hours browsing around all their amazing recipes, before I landed on the Honey-Sriracha Chicken Quinoa Bowls.
Once I saw the Honey-Sriracha Chicken Quinoa Bowls I knew I just had to put my own twist on it.
I took the idea, added a few of my favorite Asian ingredients, and threw everything into the crockpot, because that’s my favorite way to eat healthfully in a hurry.
Now. I’m gonna tell you right now that this recipe as written is pretty darn spicy and not too sweet, because if you know Trevor and I at all, you KNOW how much we <3 spicy things.
How do you make a honey sriracha sauce for chicken?
This honey sriracha sauce is so easy. All you need to do is whisk together the ingredients:
- Chicken broth
- Rice vinegar
- Soy sauce
- Ground ginger
- Black pepper
I love how customizable this sauce recipe is.
You can really make this recipe as sweet and spicy as you like!
Not a fan of spice? Add less sriracha.
LOVE honey? Add a little more!
Whisk together the sauce ingredients and taste and adjust until it’s your perfect version of sweet and spicy.
How do you make Slow Cooker Honey Sriracha Chicken?
You’ve already whisked together your sauce, so all that’s left is to:
- Grease crockpot
- Pour half of the sauce into the crockpot
- Place in chicken
- Pour remaining sauce over chicken
- Cover and cook
- Whisk in cornstarch
- Cover and cook
How simple and amazing is that?
Now. Here’s the other thing about this recipe. It only cooks for 4 hours.
Yeah. Yeah. Yeah. I know. I know. It’s kiiiiind of annoying, BUT, I didn’t want the chicken to be shredded chicken, I wanted the chicken to be tender, but wanted to keep the texture and shape like you would see chicken in your Chinese takeout order. You know what I mean?
Because of this, this is a perfect weekend meal for those lazy Saturdays when you’re seriously craving that Chinese delivery, but want to save a little money and quite a few calories.
What to serve with honey sriracha chicken:
To keep this Slow Cooker Honey Sriracha Chicken ultra healthy and delicious, I decided to serve it up with quinoa. Seriously. So good.
You could also serve this with:
- Rice – white or brown
- Chicken cauliflower fried rice (just omit the chicken)
- Quinoa fried rice
- Asian roasted broccoli
- Roasted green beans
- If YOU have any suggestions on what you like to serve with honey sriracha chicken, let me know in the comments below!
Tender chicken, a thick, sweet, spicy, tangy sauce, all served over fluffy quinoa.
I think we totally nailed it with this healthy, easy, chicken, crockpot, Asian inspired recipe 😉
Should I do more healthy, easy, chicken, crockpot, Asian inspired recipes? 😉 Show me the yummy!
Slow Cooker Honey Sriracha Chicken Recipe
- 2 pounds boneless skinless chicken breasts* uncooked
- 1 cup chicken broth
- 1/2 cup honey
- 1/2 cup Sriracha
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 4 cloves garlic minced or pressed
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1/4 cup cornstarch
- Green onion thinly sliced
- Cilantro chopped
- Sesame seeds
- Grease your crockpot with cooking spray.
- Whisk together sauce ingredients: broth, honey, Sriracha, vinegar, soy sauce, garlic, ground ginger, and black pepper. Taste and re-season, to taste.*
- Pour half the sauce into crockpot.
- Place chicken into crockpot.
- Pour the rest of the sauce over the chicken.
- Place the lid on and cook on LOW for 3 hours.
- After 3 hours, remove chicken from crockpot and set aside.
- Slowly whisk the cornstarch into the sauce until well combined.
- Cut the chicken into large chunks and place back into crockpot.
- Cook on HIGH, covered, for an additional hour***
- Serve with your choice of rice (or quinoa) and additional toppings and enjoy!
**Gluten free? Be sure to use a GF soy sauce or a GF alternative!
***Want the sauce thicker? Keep your slow cooker on the “warm” setting” after cook time has completed with the lid off. It’ll thicken as it sits.
*Note: Nutrition information is estimated and varies based on products used.
This is a sponsored conversation written by me on behalf of Tablespoon. The opinions and text are all mine.