{Slow Cooker} Sriracha Chili Chicken
{Slow Cooker} Sriracha Chili Chicken is an easy and tasty meal that comes together quickly in your crockpot.
Facebook | Twitter | Pinterest | Google+ | Instagram | Bloglovin
Hi friends! It’s Kelly from Life Made Sweeter again, and I’m back today to share an easy crockpot meal that is full of tasty spices!
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
No need to order take-out when that craving hits. Simply toss everything into your slow cooker and let it do all the work for you!
We use our crockpot quite often around our house. It’s a lifesaver when you don’t have a lot of time and can help make meal time so much easier.
This Sriracha Chili Chicken starts off with some chicken breasts placed in the bottom of your crockpot. You simply whisk together the ingredients for the sauce and pour it over the chicken to simmer together for about 2 hours.
After it’s cooked, just shred or cut the chicken into cubes. Feel free to cut them up into bite-sized pieces beforehand. I like leaving them whole and shredding or cutting them afterwards since it helps seal in the juices and flavors.
We are obsessed with spicy foods in our house so the amount of chili I used was just right for us. Feel free to adjust the level of Sriracha and chili pepper according to your heat preference.
Serve chicken over some rice, quinoa, noodles or your favorite sides.
This easy Asian inspired dish is sure to warm you up on a chilly day. Plus how easy was that without having to call for delivery?? 🙂
{Slow Cooker} Sriracha Chili Chicken
Ingredients
- 2 pounds Boneless Skinless Chicken Breasts, left whole, thawed
- 3 cloves garlic, minced
- 1 tsp of fresh ginger, minced
- * ¼ to ⅓ cup Sriracha, (you can adjust more or less depending on your heat tolerance)
- ½ cup reduced sodium soy sauce
- ⅓ cup honey
- 3 Tbsp rice vinegar or apple cider vinegar
- 2 Tbsp sesame oil
- * ¼ teaspoon of crushed red pepper flakes or use 1 whole red Thai chili pepper, seeded, finely chopped (you can adjust more or less depending on your heat tolerance)
Cornstarch Slurry
- * 1 Tbsp cornstarch
- 2 Tbsp lukewarm water
Toppings for garnish (optional)
- Sesame Seeds
- Fresh Cilantro
Instructions
- Lightly spray the bottom of the crockpot with cooking spray. Place the chicken in the bottom of the crockpot.
- Whisk together the garlic, ginger, Sriracha, soy sauce, honey, vinegar and sesame oil and pour mixture over chicken.
- Cook on high for 2 to 3 hours (depending on your crockpot – mine was done at 2 hours), until chicken is cooked through. Toss in the crushed red pepper flakes or red Thai chili if desired. (You may choose to leave out the red peppers depending on your heat tolerance).
- After the chicken is cooked through, whisk together the corn starch slurry and pour into the crockpot, mixing well with the sauce. Cook for another 20 minutes on high until the sauce thickens up.
- Shred or cut chicken into bite-sized cubes.
- Serve chicken with rice or noodles as desired and a generous heaping of sauce.
- Sprinkle with Sesame Seeds and Fresh Cilantro.
Notes
Did you make this?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
You may also enjoy a few of these crockpot recipes from Life Made Sweeter:
Slow Cooker / Crockpot Chicken Lo Mein Noodles
Slow Cooker Sweet and Sour Chicken
Made this tonight, and OH, MY, YUM!!! I did it on the stovetop and it turned out great. Thank you for the inspiration!