Slow Cooker Sriracha Chicken

🌶️ Slow Cooker Sriracha Chicken

A bold, sweet-and-spicy shredded chicken recipe that’s perfect for rice bowls, tacos, lettuce wraps, or meal prep.

🛒 Ingredients

• 2 lbs (900g) boneless, skinless chicken breasts or thighs
• ½ cup Sriracha sauce
• ¼ cup low-sodium soy sauce
• 3 tablespoons honey (or brown sugar)
• 3 cloves garlic, minced
• 1 tablespoon rice vinegar (or lime juice)
• 1 teaspoon grated fresh ginger (optional)
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
• Garnish: sliced green onions, sesame seeds

👩‍🍳 Instructions

1. Make the sauce
   In a bowl, whisk together Sriracha, soy sauce, honey, garlic, vinegar, ginger, and sesame oil.
2. Add to slow cooker
   Place chicken in the slow cooker. Pour sauce over the top.
3. Cook
   • LOW: 4–6 hours
   • HIGH: 2–3 hours
     Chicken should be tender and easy to shred.
4. Shred the chicken
   Remove chicken, shred with two forks, then return to the slow cooker and stir into the sauce.
5. Thicken (optional)
   Mix cornstarch and water. Stir into the sauce. Cook on HIGH for 15–20 minutes until thickened.
6. Serve
   Serve over rice, in wraps, on sliders, or in tacos. Top with green onions and sesame seeds.

🔥 Tips & Variations

• Spicier? Add red pepper flakes or extra Sriracha.
• Sweeter? Add 1–2 more tablespoons honey.
• Creamy twist: Stir in 2–3 tablespoons peanut butter for a Thai-style flavor.
• Crispy finish: Broil shredded chicken on a sheet pan for 3–5 minutes after cooking.

If you’d like, I can also give you a low-carb, freezer-friendly, or Instant Pot version.