Try this easy Crock-Pot Sriracha Chicken recipe when you want something a little spicy and a little sweet!
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Here’s an easy slow cooker chicken recipe with a winning combination of flavors. The sriracha gives this chicken a bit of a kick while the honey sweetens it. The result is an Asian-inspired Crock-Pot chicken dinner that won’t feel like a repeat of any other weeknight meal.
This recipe uses the slow cooker for tender, juicy chicken and hands-off preparation, but if you want a crispy exterior, you can finish the chicken under the broiler for a few minutes. Finally, pour the sauce into a saucepan and bring it to a boil on the stovetop, then drizzle the thickened honey-sriracha glaze over the chicken before serving.
Prep-Ahead Tip
If you wish, you can make the marinade ahead of time. You can even place the chicken breasts in a gallon size bag and let them marinate in the refrigerator. When you are ready to cook the chicken, just dump the bags into the Slow Cooker.
Crock-Pot Sriracha Chicken Recipe
Sweet and spicy flavors combine in this Crock-Pot Sriracha Chicken recipe that simmers throughout the day, and finishes with an optional crisping under the broiler and a delicious honey-sriracha sauce. Perfect for family dinner, even on a busy weeknight!
Ingredients:
- 1/2 cup sriracha sauce
- 1/4 cup sweet chili sauce
- 3/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 4 chicken breast halves
- 2 teaspoons sesame seeds (optional)
- sliced green onions (optional)
Tools:
- Slow cooker or Crock-Pot
Directions:
1. Coat the inside of the slow cooker crock with non-stick cooking spray.
2. Add the sriracha sauce, sweet chili sauce. honey, soy sauce, sesame oil, rice wine vinegar, garlic powder, and salt to small bowl. Whisk until it is thoroughly combined. Pour the sauce into the bottom of the slow cooker crock.
3. Lay the chicken breast halves in the slow cooker crock, turning each piece to coat in sauce.
4. Cover and cook on low for 6 hours or until chicken reaches an internal temperature of 165 degrees.
5. (Optional) Before serving, remove the chicken from the crock and place on a lined baking sheet spritzed with non-stick cooking spray. Place the chicken under the broiler in the oven until the skin is crispy, about 5 minutes. Watch it carefully so as not to burn it.
6. Pour the sauce from the slow cooker crock into a medium saucepan. Bring to a boil and reduce, whisking occasionally, until the sauce thickens and covers the back of a spoon. Pour the sauce over the chicken and serve. You can sprinkle sesame seeds or sliced green onions over the top of the chicken if you wish.
How to Store Leftovers
Store any leftover Sriracha Chicken in an airtight container in the refrigerator for up to 5 days.
How to Freeze Leftovers
Let the Sriracha Chicken cool completely, then transfer it to a freezer-safe container. Leave at least an inch of space at the top of the container for expansion. It can remain in the freezer for up to 3 months. Don’t forget to label the container with the recipe name and date.
How to Thaw Crock-Pot Sriracha Chicken
Thaw frozen Crock-Pot Sriracha Chicken overnight in the refrigerator.
How to Reheat Crock-Pot Sriracha Chicken
Reheat individual portions in the microwave for 1-2 minutes, stirring sauce and turning the chicken over halfway through. You may need to add a few drops of water first to help the sauce loosen up.
Printable Recipe for Crock-Pot Sriracha Chicken
Crock-Pot Sriracha Chicken Recipe
Equipment
- 1 Crock-Pot or slow cooker
Ingredients
- 1/2 cup sriracha sauce
- 1/4 cup sweet chili sauce
- 3/4 cup honey
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Salt if desired
- 4 bone-in chicken breast halves
- 2 teaspoons sesame seeds optional
- sliced green onions optional
Instructions
- Coat the inside of the crock with non-stick cooking spray.
- Add the sriracha sauce, sweet chili sauce. honey, soy sauce, sesame oil, rice wine vinegar, garlic powder, and salt to small bowl. Whisk until it is thoroughly combined. Pour the sauce into the bottom of the slow cooker crock.
- Lay the chicken breast halves in the crock, turning each one to coat it in the sauce.
- Place the lid on the slow cooker and cook on low for 6 hours or until the chicken reaches an internal temperature of 165 degrees.
- (Optional) Before serving, remove the chicken from the Crock-Pot and place it on a lined baking sheet spritzed with non-stick cooking spray. Place the chicken under the broiler in the oven until the skin is crispy, about 5 minutes. Watch carefully to ensure the chicken doesn't burn.
- Pour the sauce from the crock into a medium saucepan. Bring the sauce to a boil and reduce, whisking occasionally, until the sauce thickens and covers the back of a spoon. Pour the sauce over the chicken and serve. You can sprinkle sesame seeds or sliced green onions over the top of the chicken if you wish.
Nutrition
More Slow Cooker Chicken Recipes
Crock-Pot Chicken Enchilada Casserole
Slow Cooker Rotisserie Chicken Recipe
How to Make Chicken Broth in a Slow Cooker
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