Slow Cooker Honey Sriracha Chicken Recipe You’ll Love

Posted on November 9, 2025

slow cooker honey sriracha chicken - featured image

The scent of sweet honey mixed with the spicy kick of Sriracha bubbling away in a slow cooker is enough to make your mouth water. I mean, who wouldn’t love a recipe that combines bold flavors with the convenience of a set-it-and-forget-it cooking method? This Slow Cooker Honey Sriracha Chicken has been my go-to recipe for busy weeknights, game days, and even casual dinner parties. It’s so easy to throw together, yet the flavors are layered and complex—perfect for impressing your family and friends without breaking a sweat.

I first discovered this recipe when I was craving something satisfying but didn’t want to stand over a stove for hours. After tinkering with the honey-to-Sriracha ratio (because, let’s face it, everyone has their own spice tolerance), I landed on a version that’s just the right balance between sweet and heat. It’s fiery, sticky, and absolutely finger-licking good. Whether you’re serving it over rice, pairing it with noodles, or enjoying it on its own, this dish will be a hit!

Why You’ll Love This Recipe

Quick Prep: You can have all the ingredients into the slow cooker in less than 10 minutes.
Minimal Effort: No complicated techniques—just mix, pour, and let the slow cooker do its magic.
Sweet and Spicy Flavor: The honey adds a natural sweetness that perfectly complements the bold, spicy Sriracha.
Perfect for Any Occasion: Whether it’s a casual family dinner or a game-day crowd, this recipe fits the bill.
Customizable Heat: You can easily adjust the spice level to match your taste buds.
Crowd-Pleaser: Kids love the sweetness, while adults appreciate the kick of spice.

What makes this recipe stand out is its versatility and simplicity. The slow cooker transforms the chicken into a tender, juicy masterpiece, while the sticky honey-Sriracha glaze adds unbeatable flavor. This isn’t just another chicken recipe—it’s the kind of dish that makes you want seconds (and maybe thirds).

What Ingredients You Will Need

This recipe uses simple, pantry-friendly ingredients that come together to create bold and satisfying flavors. Here’s what you’ll need:

Chicken thighs: Boneless, skinless chicken thighs work best for juicy, tender results.
Honey: Adds natural sweetness and helps create the sticky glaze.
Sriracha: Brings the heat! Adjust the amount based on your spice preference.
Soy sauce: Adds a savory, umami depth to the sauce.
Rice vinegar: Balances the sweetness and spice with a touch of acidity.
Garlic: Freshly minced garlic packs a punch of flavor into the sauce.
Ginger: Freshly grated ginger adds warmth and complexity to the dish.
Cornstarch: Helps thicken the sauce to that perfect sticky consistency.
Water: Used to dilute the cornstarch for easy incorporation.
Green onions: For garnish and a pop of fresh flavor.
Sesame seeds: Optional, but they add a nice crunch and visual appeal.

Feel free to substitute chicken breasts if you prefer a leaner option or use tamari instead of soy sauce for a gluten-free version.

Equipment Needed

Slow cooker: Any size will work, but a 6-quart slow cooker is ideal for this recipe.
Mixing bowls: For whisking together the sauce ingredients.
Whisk: To ensure the sauce is smooth and well-combined.
Tongs: For handling the chicken without making a mess.
Measuring cups and spoons: Precision counts when balancing sweet and spicy flavors.

If you don’t own a slow cooker, you can use a Dutch oven on low heat, but keep an eye on it to ensure the sauce doesn’t burn.

Preparation Method

Prepare the sauce: In a mixing bowl, whisk together 1/2 cup honey, 1/4 cup Sriracha, 1/4 cup soy sauce, 2 tablespoons rice vinegar, 2 cloves garlic (minced), and 1 teaspoon grated ginger.
Layer the chicken: Place 1.5 lbs of boneless, skinless chicken thighs into the slow cooker, spreading them out evenly.
Add the sauce: Pour the honey-Sriracha mixture over the chicken, ensuring every piece is coated.
Cook: Cover the slow cooker and set it to low for 6 hours or high for 3 hours. Avoid opening the lid during cooking to maintain consistent heat.
Thicken the sauce: About 30 minutes before the chicken is done, whisk together 2 tablespoons cornstarch and 2 tablespoons water in a small bowl. Stir this mixture into the slow cooker to thicken the sauce.
Serve: Once cooked, use tongs to transfer the chicken to a serving dish. Pour the thickened sauce over the chicken. Top with chopped green onions and sesame seeds for garnish.

If the sauce isn’t thickening as you’d like, you can simmer it in a saucepan on the stovetop until it reaches your desired consistency.

Cooking Tips & Techniques

Choose the right chicken: Chicken thighs are ideal for slow cooking as they stay tender and juicy.
Don’t skimp on the sauce: The honey and Sriracha are the stars of this dish—make sure to coat the chicken thoroughly.
Adjust the spice: Remember, you can always add more Sriracha later, but you can’t take it out. Start small if you’re unsure!
Thicken with care: Stir the cornstarch slurry well to avoid clumps before adding it to the slow cooker.
Let the flavors meld: If you have time, let the chicken sit in the sauce for 10 minutes before serving—it makes a big difference.

Variations & Adaptations

Low-carb option: Use sugar-free honey or a keto-friendly sweetener instead of regular honey.
Vegetarian twist: Swap out the chicken for cubed tofu or cauliflower florets. Reduce cooking time to avoid overcooking.
Seasonal adaptation: Add fresh pineapple chunks for a tropical flair or stir in roasted veggies for extra heartiness.

I once tried this recipe using maple syrup instead of honey, and it added a unique depth of flavor. Feel free to experiment with your favorite sweeteners or mix in additional spices like smoked paprika for a smoky heat.

Serving & Storage Suggestions

Serve this Honey Sriracha Chicken hot over steamed white rice or fluffy jasmine rice. Pair it with stir-fried veggies, a simple side salad, or even noodles for a complete meal. If you’re serving guests, sprinkle extra green onions and sesame seeds for a polished look.

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the chicken and sauce in a skillet over medium heat or use the microwave. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

Per serving (based on 6 servings):

Calories: 280
Protein: 25g
Carbohydrates: 18g
Fat: 11g

This recipe is packed with protein from the chicken and offers a balance of carbs and fats for sustained energy. The honey provides natural sweetness, and the Sriracha delivers anti-inflammatory benefits thanks to capsaicin.

Conclusion

This Slow Cooker Honey Sriracha Chicken recipe is a game-changer for busy home cooks who want bold flavor without the hassle. Whether you’re cooking for yourself or a crowd, it’s the kind of dish that makes everyone ask for seconds.

Don’t forget to leave a comment below or share your version of this recipe on social media. I can’t wait to see your creations!

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts will work, but they may not be as tender as thighs. Reduce cooking time slightly to avoid drying them out.

How spicy is this recipe?

The spice level is moderate, but you can control it by adjusting the amount of Sriracha. Start with less if you’re cautious.

Can I make this recipe gluten-free?

Absolutely! Just use tamari instead of soy sauce, and ensure your other ingredients are gluten-free.

What can I serve with this dish?

It pairs beautifully with rice, noodles, or a side of stir-fried veggies.

Can I cook this on high instead of low?

Yes, you can cook it on high for about 3 hours. Just keep an eye on the sauce to ensure it doesn’t burn.