Description
This Slow Cooker Honey Sriracha Chicken recipe delivers a perfect balance of sweet and spicy flavors with tender chicken cooked low and slow. Finished with a creamy drizzle sauce, it’s ideal served over rice or noodles for an easy weeknight meal.
Ingredients
Scale
Chicken and Sauce:
- 1 1/2 pounds boneless skinless chicken breasts
- 1/4 cup sriracha sauce
- 1/4 cup honey
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
Drizzle Sauce:
- 1/4 cup mayo
- 1/4 cup Greek yogurt
- 1/4 cup sweet chili sauce
- 2 tablespoons honey
- 2 teaspoons hot sauce
Instructions
- Prepare Chicken: Cut chicken breasts into large, bite-sized chunks and place them evenly in the slow cooker.
- Make Sauce: In a medium bowl, whisk together sriracha sauce, 1/4 cup honey, soy sauce, and lime juice until well combined.
- Cook Chicken: Pour the sauce mixture over the chicken in the slow cooker, ensuring all pieces are coated. Cover and cook on high for 4 hours to ensure tenderness and full cooking through.
- Prepare Drizzle Sauce: While chicken is cooking or just before serving, whisk together mayo, Greek yogurt, sweet chili sauce, honey, and hot sauce in a separate bowl until smooth and creamy.
- Serve: Spoon the cooked chicken over rice, noodles, or your preferred base, and generously drizzle with the creamy sauce. Serve immediately.
Notes
- Store leftover chicken in the fridge for up to 3 days and keep the drizzle sauce separate to maintain freshness. Reheat chicken in microwave before serving.
- Freeze leftover chicken in an airtight container for up to 3 months for meal prep convenience.
- You can substitute all mayo or all Greek yogurt in the drizzle sauce according to preference or availability.
- For freezer meal prep, place chicken and honey sriracha sauce ingredients in a freezer-safe bag and freeze for up to 6 months. Thaw completely before cooking.
