All you need are 5 ingredients to make this delicious, clean-eating, Slow Cooker Sriracha Chicken that’s made with chicken breast, tamari, honey, sriracha, and minced garlic.

To make 5 Ingredient Sriracha Chicken in your Slow Cooker or Crockpot, just layer the ingredients, set to cook on low for 3 to 5 hours, and come back to perfectly tender, flavorful chicken.

Who knew a dish this simple could taste like you slaved over the stove all day? Give this recipe a try and drop a comment below if it blows your socks off – I bet it will!

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Can I Make This Dish Ahead Of Time?

Yes, you can! Prepare and cook your 5 Ingredient Sriracha Chicken in the slow cooker, then store it in the fridge. It actually tastes better the next day as the flavors have more time to meld together.

5 Ingredient Slow Cooker Sriracha Chicken Ingredients

• 1.5 lbs (680g) boneless, skinless chicken breast (approximately 2-3 large breasts)
• 1/2 cup (120ml) tamari, or coconut aminos, or soy sauce
• 1/2 cup (120ml) honey
• 1/2 cup (120ml) sriracha
• 2 tablespoons (30ml) minced garlic

optional:

• 1.5 tablespoons (22.5ml) cornstarch, for thickening

How To Make 5 Ingredient Slow Cooker Sriracha Chicken

1. Prepare Your Sauce: Start by whisking together the tamari, honey, sriracha, and minced garlic in a bowl until well combined.
2. Layer the Chicken: Place the chicken breasts flat in the bottom of your slow cooker.
3. Add the Sauce: Pour the sauce mixture over the chicken in the slow cooker, ensuring it is evenly covered.
4. Cook on High: Set your slow cooker to high heat and cook for 1.5 to 2 hours. Alternatively, for best results, cook on low heat for 3-5 hours.
5. Shred the Chicken: Once the chicken is tender and easily shreddable, remove it from the slow cooker. Use two forks to shred the meat thoroughly.
6. Thicken the Sauce: If desired, thicken the sauce by whisking in 1.5 tablespoons of cornstarch until fully dissolved. Return the shredded chicken to the slow cooker.
7. Combine and Serve: Stir the shredded chicken back into the sauce. Allow it to sit for about 10 minutes before serving to let the flavors meld.

Recipe Tips

• Sauce Consistency Adjustments: If you prefer a thicker sauce, consider adding an extra tablespoon of cornstarch mixed with a little cold water before whisking it into the slow cooker.
• Spice Level Modifications: For those who love extra heat, feel free to increase the sriracha sauce by a quarter cup; if you’re not a fan of spice, reduce it by the same amount to keep things milder but still flavorful.
• Alternative Cooking Methods: If time is of the essence, you can cook the chicken in a pressure cooker on high for 20 minutes followed by a quick release; this will save you hours and still deliver juicy results.
• Adding Vegetables for a One-Pot Meal: Toss in some bell peppers, onions, or snap peas during the last 30 minutes of cooking to add some crunch and nutrition to your dish without extra pans to wash.

Recipe Variations

• Pineapple Sriracha Chicken: Add a cup of pineapple chunks to the slow cooker with the chicken to introduce a sweet, tangy contrast to the spicy sriracha, creating a delightful balance of flavors.
• Peanut Butter Twist: Stir in two tablespoons of creamy peanut butter into the sauce before cooking to give an unexpected nutty depth and richness that complements the spicy and sweet profile.
• Citrus Infusion: Squeeze the juice of one orange into the sauce mixture before cooking for a citrusy twist that brightens the flavors and adds a zesty punch, perfect for lifting those winter blues.

What To Serve With Sriracha Chicken

Serve your Sriracha Chicken with a roasted corn and avocado salad, garlic lime cauliflower rice, cucumber ribbon salad, zucchini noodles, and tangy mango salsa.

For a refreshing twist, pair it with roasted Brussels sprouts or a spinach and pear salad.

How To Store Leftover Sriracha Chicken

In The Fridge:

Store the leftover Sriracha chicken in an airtight container and place it in the refrigerator. It will keep well for up to four days. Ensure the chicken is cooled to room temperature before sealing to maintain freshness.

In The Freezer:

This dish is best enjoyed fresh. Freezing may alter the texture of the sauce and chicken, making it less appealing when reheated. Therefore, freezing is not recommended for optimal taste and quality.

How To Reheat Leftover Sriracha Chicken

Reheat your leftover Sriracha Chicken in a saucepan over medium heat until it is heated through, which should take about 5 to 10 minutes. Stir occasionally to ensure it warms evenly.

Alternatively, you can microwave it on high for 2 to 3 minutes, stirring halfway through to ensure even heating.

Check out More Slow Cooker Recipes:

• 5 Ingredient Slow Cooker Lasagna
• 5 Ingredient Slow Cooker Hawaiian Chicken
• 5 Ingredient Slow Cooker Cheesy Potatoes