Crock-Pot Sriracha Chicken Recipe

Sweet and spicy flavors combine in this easy Crock-Pot Sriracha Chicken recipe that simmers throughout the day. Finish with an optional crisping under the broiler and serve with the delicious honey-sriracha glaze. Perfect for family dinner, even on a busy weeknight.

Prep Time10

Cook Time6

Finishing Time10

Total Time6 20

Course: Crock-Pot, Dinner, Slow Cooker

Cuisine: American

Diet: Diabetic

Keyword: Crock-Pot Sriracha Chicken Recipe, Slow Cooker Sriracha Chicken Recipe

Servings: servings

Calories: 505kcal

Author: Alea Milham

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