A bowl of white rice topped with cooked chicken pieces in sauce, broccoli florets, and a sprinkle of sesame seeds, with a fork on the side.

Slow Cooker Honey Sriracha Chicken – Fit Foodie Finds

April 3, 2026 adminsr

I am obsessed with this honey sriracha chicken recipe. It is one of the oldest recipes on Fit Foodie Finds and one of the most popular, and for good reason! It has a short ingredient list, and it’s delicious every time. Anytime it’s my turn to bring food to family dinner, this is what people request.

Set it and forget it: This honey sriracha chicken is a set-it-and-forget-it kind of meal. Who doesn’t love to walk into the house after a long day of work and smell the sweet scent of sriracha chicken?

The sauce is spicy and delicious: I want to preface that THIS RECIPE IS SPICY. It’s spicier than midwestern spicy. If you’re looking for something a bit milder, I suggest adding less sriracha than the recipe calls for.

Great for meal prep: This is a great recipe to double and eat all week. It can be served many different ways, which keeps things exciting throughout the week.

Honey: The sweetness of the honey is what cuts the spice of the sriracha and gives the sauce the perfect balance.
Sriracha: This recipe was developed years ago, before sriracha was a trendy ingredient. To this day, we still swear by the original Huy Fong Foods brand. However, any sriracha sauce will work.
I am willow: I used soy sauce, but tamari works too.
Chicken breast: Chicken breast is easy to come by, lean, and affordable. Chicken breast or chicken thighs can be used in this recipe.
Cornstarch: I add cornstarch to the sauce before tossing it with chicken so the sauce thickens and clings to the meat.

Raw chicken breasts on a plate surrounded by bowls of orange sauce, red sauce, sesame seeds, cornstarch, soy sauce, and two green onions on a light surface.

How long should I cook honey garlic chicken in the slow cooker?

This recipe is so simple. Add all of the ingredients to the slow cooker and cover. Cook on low for around 3 hours, or until the internal temperature reaches 165ºF.

Should I cook my chicken on low or high?

Oh, the burning question. What is a better setting on the slow cooker, low or high?

Low and slow is always better when it comes to chicken in the slow cooker. It will leave your chicken tender and juicy, and it’s much easier to shred.
You have to do what’s right for you. Maybe you need dinner to be ready in 2 hours, well, then the high setting is for you. But, if you have the time to put this together 6-8 hours before serving, we always recommend the low setting.

A hand pours a light brown liquid from a cup into a slow cooker containing a red sauce.

Three raw chicken breasts coated in sauce are placed in a black slow cooker on a light textured surface.

Diced cooked chicken in a slow cooker with a reddish-brown sauce, viewed from above on a light-colored surface.

A bowl of white rice topped with broccoli and chunks of sauced chicken, garnished with sesame seeds, with a fork resting in the bowl.

How to Serve Honey Sriracha Chicken

I recommend serving this honey sriracha chicken over white rice with some kind of delicious green vegetable. I highly recommend broccoli, but asparagus or a delicious edamame salad would be good too.

Let the chicken cool completely before transferring it to an airtight container. Refrigerate the chicken for up to 5 days.

I suggest reheating the chicken in the microwave on high heat for 1-2 minutes, stirring halfway. You can also reheat the chicken in a skillet over the stove or on a sheet pan in the oven at 350ºF for 15-20 minutes.

Place all ingredients (minus the cornstarch) into the Instant Pot and close. Turn the vent to seal.
Turn Instant Pot settings to manual ‘high’ and set the timer for 10 minutes (if you have 2-3 large chicken breasts) or 13 minutes (if you have 1 extra-large chicken breast). It will take a few minutes for the Instant Pot to build pressure, but eventually, it will start to count down.
Once the Instant Pot beeps and is done, quick release the pressure. Open the Instant Pot and remove the chicken breasts. Add the cornstarch to the sauce and whisk until dissolved.
Then, use 2 forks to shred chicken. Place the chicken back in the sauce and mix. Let it sit for 10 minutes before serving.

Add soy sauce, honey, and sriracha to a slow cooker. Whisk the ingredients together.
Add the chicken to the slow cooker and toss to coat. Cook the chicken on high for 2-3 hours on low or for 4-6 hours on high.
When the chicken reaches an internal temperature of 165ºF, remove the chicken from the slow cooker. Set aside.
Add the corn starch to the slow cooker and whisk. Cover and turn the slow cooker to high while preparing the chicken. The sauce should thicken and stick to a spoon.
Cut the chicken into small, ½- inch cubes. Add the chicken back to the slow cooker and toss to coat.
Serve over white rice and top with sesame seeds and green onions.

Option to use chicken thighs in place of chicken breast.
Instant Pot Instructions:
1. Place all ingredients (minus the cornstarch) into the Instant Pot and close. Turn the vent to seal.
2. Turn Instant Pot settings to manual ‘high’ and set the timer for 10 minutes (if you have 2-3 large chicken breasts) or 13 minutes (if you have 1 extra-large chicken breast). It will take a few minutes for the Instant Pot to build pressure, but eventually, it will start to count down.
3. Once the Instant Pot beeps and is done, quick release the pressure. Open the Instant Pot and remove the chicken breasts. Add the cornstarch to the sauce and whisk until dissolved.
4. Then, use 2 forks to shred chicken. Place the chicken back in the sauce and mix. Let it sit for 10 minutes before serving.

Calories: 231 kcal, Carbohydrates: 29 g, Protein: 27 g, Fat: 2 g, Fiber: 1 g, Sugar: 25 g