Slow Cooker Sriracha Chili Chicken recipe is the perfect easy weeknight dinner. Best of all, there is only 10 minutes of prep and is so much better than take-out. Simmered in a flavorful and spicy Sriracha chili sauce, this is sure to become a family favorite.
Before having kiddos and moving to a smaller town, the hubs and I used to order take-out — a lot.
After a busy day at work plus a very long commute, there were many nights that I dreaded having to think about fixing dinner from scratch. This all changed after we got a slow cooker. It made meal times so much easier. I love that you can just toss everything inside and come home to a healthy and home cooked meal.
This flavorful Sriracha Chili Chicken makes a regular appearance at our house. It’s spicy from the sriracha sauce and chili pepper with a hint of sweetness from the honey.
You can also tone down the amount of spiciness depending on your heat tolerance too.
Swap out the chicken with extra firm tofu or any other protein of your choice too. Feel like more veggies? Toss those in as well.
A delicious and easy weeknight meal that’s full of flavor without having to order take-out!
This slow cooker Sriracha chili chicken makes an easy weeknight dinner without having to order take-out. Simmered in a flavorful and spicy Sriracha chili sauce, this is sure to become a family favorite.
- 2 pounds boneless skinless chicken thighs or breasts left whole
- 3 cloves garlic minced
- 1 teaspoon fresh ginger minced
- 1/4-1/3 cup Sriracha you can adjust more or less depending on your heat tolerance
- 1/2 cup reduced sodium soy sauce can substitute with gluten free tamari or coconut aminos for paleo-friendly version
- 1/3 cup honey can substitute with agave
- 3 tablespoon rice vinegar or apple cider vinegar
- 2 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes* or use 1 whole red Thai chili pepper, seeded, finely chopped, to taste (see notes)
- 1 tablespoon cornstarch** see notes
- 2 tablespoon lukewarm water
- sesame seeds
- fresh cilantro
- 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 cornstarch 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.
* Omit or adjust the amount of crushed red pepper flakes or red Thai chili depending on your heat tolerance
** Adjust amount of Sriracha depending on your heat tolerance
Use more or less cornstarch depending on how thick you want the sauce
**Every crockpot has different cooking times depending on the manufacturer. Please adjust cooking times as needed.
Looking for more take-out favorites?