This is a fantastic “dump-and-go” slow cooker recipe. Coating the chicken in flour first isn’t just for thickening—when it cooks, it helps create a velvety, clingy sauce that really sticks to the meat.
Here’s how to make Slow Cooker Sriracha Chicken.
Ingredients
For the chicken:
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2 lbs boneless, skinless chicken thighs (best for slow cooking) or breasts
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1/4 cup all-purpose flour
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1/2 tsp salt
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1/2 tsp black pepper
For the sauce:
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1/3 cup Sriracha sauce (adjust to your heat preference)
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1/4 cup soy sauce (low sodium recommended)
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1/4 cup honey
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2 Tbsp rice vinegar or lime juice
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3 cloves garlic, minced
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1 Tbsp toasted sesame oil (optional, for depth)
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2 Tbsp butter, cut into small pieces (for finishing)
For serving:
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Sliced green onions & sesame seeds
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Steamed rice, lettuce wraps, or tortillas
Instructions
1. Coat the chicken
In a large bowl or zip-top bag, combine the flour, salt, and pepper. Add the chicken pieces and toss until evenly coated with the flour mixture.
2. Layer the slow cooker
Place the floured chicken directly into the bottom of the slow cooker. No need to brown it first—the flour will cook into the sauce.
3. Mix the sauce
In a small bowl, whisk together the Sriracha, soy sauce, honey, rice vinegar, garlic, and sesame oil.
4. Pour and cook
Pour the sauce evenly over the chicken. Dot the top with the small pieces of butter.
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LOW: 3-4 hours for thighs, 2.5-3 hours for breasts.
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HIGH: 1.5-2 hours total.
Chicken breasts will dry out if overcooked, so check them early.
5. Shred or slice
When the chicken is tender and reaches 165°F (74°C), remove it to a cutting board. Roughly shred with two forks or slice it. The sauce in the slow cooker will have thickened into a glossy glaze from the flour. Stir it well—if it’s too thick, thin with a tablespoon of water.
6. Combine and serve
Return the shredded chicken to the sauce and toss to coat. Serve over rice, in lettuce cups, or piled onto soft tortillas. Top with green onions and sesame seeds.
Pro tip: For sticky, caramelized edges, spread the sauced chicken on a baking sheet after slow cooking and broil for 3-4 minutes. The flour coating will help it develop an irresistible, crispy-chewy texture.
Let me know if you need an even sweeter, spicier, or tangier version. 🌶️