Slow Cooker Sriracha Chicken
Ingredients
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2-3 lbs bone-in, skin-on chicken thighs (or drumsticks)
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1/2 cup all-purpose flour
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1 teaspoon salt
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1/2 teaspoon black pepper
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1/2 cup Sriracha sauce
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1/4 cup honey
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1/4 cup soy sauce
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2 tablespoons rice vinegar
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3 cloves garlic, minced
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1 tablespoon fresh ginger, grated
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1 tablespoon sesame oil
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1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening)
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Sliced green onions and sesame seeds for garnish
Instructions
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Coat the chicken: Mix flour, salt, and pepper in a shallow dish. Dredge each piece of chicken in the flour mixture, shaking off excess.
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Make the sauce: In a medium bowl, whisk together Sriracha, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil.
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Layer in slow cooker: Place the floured chicken pieces in the slow cooker. Pour the Sriracha sauce mixture over the chicken, making sure each piece is coated.
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Cook: Cover and cook on LOW for 5-6 hours or HIGH for 3-4 hours, until chicken is tender and cooked through (internal temperature of 165°F/74°C).
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Optional – thicken sauce: Remove chicken to a plate. If desired, mix cornstarch with water and stir into the sauce. Cook on HIGH for 10-15 minutes until thickened.
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Serve: Return chicken to the sauce or serve sauce on the side. Garnish with green onions and sesame seeds. Serve over rice with steamed vegetables.
Note: The flour coating will create a slightly thicker sauce as it cooks – no need to brown the chicken first! The skin will render some fat during cooking, adding richness to the sauce.