Slow Cooker Sriracha Chili Chicken Recipe for Tender, Spicy Meals

Slow Cooker Sriracha Chili Chicken is an easy, flavorful meal that comes together in your crockpot.

Hi friends! It’s Kelly from Life Made Sweeter, back to share a simple crockpot recipe packed with bold spices. This Sriracha Chili Chicken is perfect when you want a warm, satisfying meal without ordering takeout. Just combine the ingredients, set your slow cooker, and let it do the work.

We rely on our crockpot a lot — it’s a real time-saver on busy days and makes dinner effortless. This recipe starts with whole boneless, skinless chicken breasts placed in the bottom of the slow cooker. Whisk the sauce ingredients together, pour over the chicken, and cook until tender.

When the chicken is done, shred it or slice into bite-sized pieces. Leaving the breasts whole while cooking helps retain juices and flavor, but you can cut them before cooking if you prefer.

We enjoy spicy food, so the Sriracha and chili in this version suit our taste. Adjust the Sriracha and crushed red pepper or substitute a red Thai chili to match your preferred heat level. Serve the chicken over rice, quinoa, or noodles and spoon plenty of sauce over each serving.

This quick Asian-inspired dish warms you up on chilly nights and is incredibly easy to prepare—no delivery needed.

5 from 1 rating

Slow Cooker Sriracha Chili Chicken

Created by Amber Brady

4 servings

Ingredients

2 pounds Boneless Skinless Chicken Breasts, left whole, thawed
3 cloves garlic, minced
1 tsp fresh ginger, minced
¼ to ⅓ cup Sriracha (adjust to taste)
½ cup reduced sodium soy sauce
⅓ cup honey
3 Tbsp rice vinegar or apple cider vinegar
2 Tbsp sesame oil
¼ teaspoon crushed red pepper flakes or 1 red Thai chili pepper, seeded and finely chopped (optional)

Cornstarch Slurry

1 Tbsp cornstarch
2 Tbsp lukewarm water

Optional Garnish

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 garlic, ginger, Sriracha, soy sauce, honey, vinegar, and sesame oil. Pour the mixture over the chicken.
Cook on high for 2 to 3 hours, depending on your slow cooker, until the chicken is cooked through. Add crushed red pepper flakes or chopped Thai chili if desired.
Whisk the cornstarch with lukewarm water to create a slurry. Stir it into the crockpot and cook on high for another 20 minutes, until the sauce thickens.
Shred the chicken or cut it into bite-sized pieces.
Serve over rice or noodles, spooning plenty of sauce over the chicken.
Garnish with sesame seeds and fresh cilantro, if desired.

Notes

*Adjust cornstarch to reach your preferred sauce thickness.

*Increase or decrease Sriracha to match your heat tolerance.

*Omit or reduce crushed red pepper or Thai chili if you prefer less heat.

*Recipe originally shared by Kelly at Life Made Sweeter.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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