This slow cooker 5-ingredient sriracha chicken is one of those set-it-and-forget-it dinners that quietly fills the house with the best cozy smell. It’s inspired by those sweet-and-spicy Asian-style wings you might get at a restaurant, but simplified for busy weeknights and family life. Coating the chicken in a light layer of flour helps it stay tender and gives the sauce something to cling to, so every bite is saucy and flavorful. This is the kind of recipe you make when you want big flavor with almost no effort—perfect for days when you’re running between work, school, and activities but still want a homemade meal on the table.
This sriracha chicken is wonderful spooned over a bed of fluffy white or brown rice, which soaks up all that sweet heat from the sauce. For something a little heartier, serve it with buttered egg noodles or mashed potatoes. I like to add a simple veggie on the side—steamed broccoli, green beans, or a crunchy coleslaw all work nicely and help balance the spice. If your family loves a build-your-own style meal, set out tortillas or lettuce leaves and let everyone make their own little wraps with shredded cheese, sliced cucumbers, or shredded carrots for crunch.
Slow Cooker 5-Ingredient Sriracha Chicken
Servings: 4 servings
Ingredients
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
1/4 cup all-purpose flour
1/3 cup sriracha sauce (use less for milder heat)
1/3 cup honey
1/4 cup low-sodium soy sauce
Directions
see next page
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