Name: Honey Sriracha Boneless Chicken Breast Slow Cooker Recipe
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Cuisine: Asian-Inspired
Ingredients: 2 lbs boneless, skinless chicken breasts; ⅓ cup honey; ¼ cup sriracha (adjust to taste); 3 tablespoons soy sauce (low-sodium preferred); 2 tablespoons lime juice (freshly squeezed is best); 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch (optional, for thickening); 2 tablespoons water (if using cornstarch); Optional garnish: chopped green onions, sesame seeds

This Honey Sriracha Boneless Chicken Breast Slow Cooker Recipe is a perfect blend of sweet and spicy, delivering tender, juicy chicken bursting with flavor. Toss it in your slow cooker, let it simmer, and enjoy a hassle-free meal with a sticky, irresistible glaze that’s ideal for busy weeknights or cozy weekends.

Recipe Tips and Tricks

Low and Slow Wins: Cooking on low heat ensures the chicken stays moist and absorbs every bit of that honey-sriracha goodness.
Check the Heat: Taste the sauce before adding it to the slow cooker—adjust the sriracha if you prefer a milder kick.

Thicken the Sauce: After cooking, simmer the leftover juices on the stove with a cornstarch slurry for a glossy finish.
Line It Up: Use a slow cooker liner for easy cleanup—because who wants extra dishes?
Rest the Chicken: Let it sit for 5 minutes after cooking to lock in juices before shredding or slicing.

Why You’ll Love This Recipe

This dish is a game-changer for anyone craving bold flavors without the fuss. The slow cooker does all the heavy lifting, turning simple boneless chicken breasts into a mouthwatering masterpiece. The honey brings a gentle sweetness that perfectly balances the fiery sriracha, creating a sticky, addictive glaze you’ll want to drizzle over everything. It’s versatile—serve it over rice, in tacos, or atop a salad—and it’s forgiving for beginners yet impressive enough for guests. Plus, the aroma that fills your kitchen as it cooks is pure comfort, making every bite a reward worth waiting for.

Yield: Serves 4

Honey Sriracha Boneless Chicken Breast Slow Cooker Recipe

Sweet honey meets fiery sriracha in this easy, tender boneless chicken breast recipe made effortlessly in your slow cooker.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 15 minutes

Ingredients

2 lbs boneless, skinless chicken breasts

⅓ cup honey
¼ cup sriracha (adjust to taste)
3 tablespoons soy sauce (low-sodium preferred)

2 tablespoons lime juice (freshly squeezed is best)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated

1 tablespoon cornstarch (optional, for thickening)
2 tablespoons water (if using cornstarch)
Optional garnish: chopped green onions, sesame seeds

Instructions

Hey there, let’s make something delicious together! Start by grabbing your slow cooker—it’s about to become your best friend. Place those gorgeous boneless chicken breasts right in the bottom, no need to fuss too much, they’ll cook up beautifully.
In a medium bowl, whisk together the honey, sriracha, soy sauce, lime juice, minced garlic, and grated ginger. Give it a quick taste—ooh, that’s got some zing, right? If you like it spicier, add a little more sriracha; if not, you’re perfect as is. Pour this sticky, fragrant mixture all over the chicken, making sure every piece gets coated in that sweet-and-spicy love.
Pop the lid on, set your slow cooker to low for 4 hours (or high for 2 if you’re in a hurry), and let it work its magic. Your house is going to smell amazing—trust me, it’s worth the wait. When the time’s up, peek inside: the chicken should be tender and practically falling apart.

Now, here’s a fun optional step! Scoop the chicken onto a plate and pour the leftover sauce into a small saucepan. Mix the cornstarch with water to make a slurry, then stir it into the sauce over medium heat. In just a couple of minutes, it’ll thicken into a glossy glaze—perfect for drizzling. Shred or slice the chicken, toss it back in the sauce, and you’re golden!
Sprinkle some green onions or sesame seeds on top if you’re feeling fancy, then serve it up however you like—over rice, in a tortilla, or just straight from the plate. Dig in and enjoy every sweet, spicy bite!

Notes

If your chicken releases a lot of liquid, don’t worry—it’s normal! Just reduce the sauce a bit longer if thickening.

Taste the honey-sriracha mix before cooking—it’s easier to tweak now than later.
For a hands-off approach, skip thickening and serve as-is; it’s still deliciously saucy.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 538Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 193mgSodium 1243mgCarbohydrates 33gFiber 2gSugar 26gProtein 73g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Boneless Chicken Breasts: Opt for fresh or fully thawed chicken for even cooking; trim any excess fat for a leaner dish.
Honey: Use raw or local honey for a richer flavor, but any variety works—just avoid overly processed types.

Sriracha: This is your heat source, so pick a brand you love; adjust the amount based on your spice tolerance.
Soy Sauce: Low-sodium keeps it from getting too salty, but regular works if you’re careful with seasoning.
Garlic: Freshly minced garlic adds punch, but pre-minced or powder is fine in a pinch.

Ginger: Fresh grated ginger elevates the dish, though ground ginger (half the amount) is a solid substitute.
Lime Juice: Freshly squeezed brightens the flavors; bottled works but lacks the same zing.
Cornstarch: Optional, but perfect for thickening the sauce if you want that restaurant-style sheen.

Variations and Substitutions

Spice Swap: Swap sriracha for hot sauce or chili garlic sauce if you’re out—or mix them for a custom kick.
Sweet Twist: Try maple syrup or agave instead of honey for a different sweetness profile.
Protein Play: Substitute chicken thighs for a juicier option, or tofu for a vegetarian twist (adjust cook time).

Low-Carb: Skip the cornstarch and serve with cauliflower rice instead of regular rice.
Extra Crunch: Add chopped peanuts or sesame seeds post-cooking for texture and flair.
Citrus Switch: Use orange juice instead of lime for a sweeter, tangier vibe.

Storage Options

Fridge: Store leftovers in an airtight container for up to 4 days—flavors deepen overnight!
Freezer: Freeze cooked chicken in a freezer-safe bag (with sauce) for up to 3 months; thaw overnight before reheating.
Reheating: Warm in the microwave with a splash of water, or on the stove over low heat to keep it juicy.