I have spent much of yesterday and today on the couch or in bed with a cold – sore throats are no fun, but I am grateful for tea. Also, I recently received my first-ever parking ticket. I guess it was bound to happen eventually, living in Atlanta
This Crockpot Honey Sriracha Chicken is a really simple recipe for a busy day. It also is so versatile – I love it on salads, sandwiches, and pizza. I think it would make a great filling for enchiladas and you could use it in any Asian-influenced dish (like Thai Chicken Enchiladas, Chopped Sesame Noodle Bowls, or Better-Than-Takeout-Pad Thai). Packed with flavor, simple, and versatile? Always a good choice.
- • 6 boneless skinless chicken breasts
- • ¾ cup ketchup
- • 3 cloves garlic, minced
- • ½ cup honey
- • 2-3 tablespoons sriracha
- • 2 tablespoons rice vinegar
- • 2 tablespoons soy sauce
- • 1 teaspoon toasted sesame oil
- • 2 teaspoons fish sauce
- Place the chicken breasts in the bottom of the crockpot. Mix all the liquid ingredients, as well as the minced garlic, in a medium bowl. Pour over the chicken.
- Put the crockpot lid in place and cook on high for 1 hour. At that time, reduce the heat to low and cook another 3 hours or until the chicken is cooked.
- Use tongs to transfer the chicken to a cutting board. Pour the sauce into a saucepan and place it over medium high heat to reduce by half, stirring occasionally. While it reduces, shred the chicken and put in back in the slow cooker on the warm setting. Place the lid on the crockpot to keep the chicken from drying out.
- When the sauce has reduced, pour it back over the chicken and toss to coat. Season with salt and pepper to taste.
Adapted from Foodie with Family