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Slow Cooker Honey & Sriracha Chicken
An incredible dish for cutting corners and saves so much prep time, but it still wows on taste. I prefer to seal the chicken before slow-cooking it, for extra flavour, but you can skip this step if you prefer.
SERVES
4
CALORIES
280
COOKING TIME
3 hours
DIFFICULTY
simple
A sneak peek from my brand new book Six Ingredient Slow Cooker, which you can buy here.
This incredible dish is perfect for those busy days when you want to save time without sacrificing taste. With its sweet and spicy profile, this recipe is designed to impress with minimal prep. I recommend sealing the chicken before slow cooking to enhance the flavour, but if you’re short on time, you can skip this step and still enjoy a delicious meal. The combination of honey and sriracha creates a mouth-watering glaze that pairs beautifully with rice or noodles, making it a versatile option for any dinner table. Enjoy a hassle-free cooking experience while indulging in this crowd-pleasing dish.
Method
Step 1
Coat the chicken breasts all over in 1 tablespoon of cornflour, then pan-fry over a medium heat in 1 tablespoon of hot oil for 2 minutes, or until golden on both sides.
Step 2
Transfer the chicken to the slow cooker with all the other ingredients. Cook on high for 3 hours or low for 6 hours.
Step 3
Slice and serve the chicken breasts with your choice of side. I like to use rice noodles, wedges or a side salad.
Ingredients
4 chicken breasts, whole
6 tbsp sriracha
4 tbsp honey
juice of 1 lemon
3 garlic cloves, grated
1 tbsp dark soy sauce
