Slow-Cooker Honey Sriracha Barbecue Chicken
Try this Slow-Cooker Honey Sriracha Barbecue Chicken recipe.
Try this Slow-Cooker Honey Sriracha Barbecue Chicken recipe.
- 2 tablespoons rice vinegar
- 1/2 cup honey
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3/4 cup ketchup
- 1 onion, peeled and roughly chopped (*see notes)
- 3 cloves of garlic peeled and roughly chopped (*see
- 1-3 tablespoons of sriracha depending on your heat tolerance
- 6 boneless, skinless chicken breasts trimmed of visi
- salt and pepper to taste but don't add until the sauce has been reduced.
- 1 english cucumber cut in quarters lengthwise then i
- fresh cilantro leaves to taste
- 1 fried egg per sandwich
- 1 whole wheat sandwich bun per sandwich
- Carbohydrate 140.935347571504 g
- Cholesterol 0 mg
- Fat 10.5659944236489 g
- Fiber 8.26949464108927 g
- Protein 15.9862187148892 g
- Saturated Fat 1.48643922648832 g
- Serving Size 1 1 recipe (808g)
- Sodium 2040.30995383199 mg
- Sugar 132.665852930415 g
- Trans Fat 1.03391830943727 g
- Calories 649 calories
Step-by-step
- Cut the chicken breast into three strips lengthwise, then cut once crosswise.
- Lay all of these in the bottom of a slow-cooker crock.
- Place all of the sauce ingredients in a blender, fix the lid in place, and blend on HIGH until smooth.
- Pour this over the chicken in the slow-cooker.
- Put the slow-cooker lid in place and cook on HIGH for 1 hour.
- Reduce the heat to LOW and cook for another 2 hours or until you can pick up a large piece of chicken with the tongs and break it in half easily by pressing it against the side of the slow-cooker crock.
- Use tongs to transfer all of the chicken to a cutting board.
- Pour the sauce into a saucepan and place it over medium high heat to reduce, stirring frequently to prevent scorching.
- While it reduces, use two forks to shred the chicken and return the shredded chicken to the slow-cooker on the Keep Warm setting or off, but either way, put the lid on to keep the chicken warm and prevent it from drying out.
- When the sauce is reduced, pour it over the chicken and use the tongs to toss to coat it with sauce.
- Taste the chicken and adjust with salt and pepper to taste.
- Serve hot on a toasted whole wheat sandwich bun topped with cucumber ribbons, cilantro leaves and a fried egg, cold on salads, tucked into tacos or baked on pizzas.
- Leftovers can be frozen in individual meal-sized portions in airtight containers.
My Go-To Slow-Cooker Honey Sriracha Chicken: A Weeknight Winner
As a busy working mom, time is my most precious commodity. Juggling work deadlines, school pick-ups, and keeping a semblance of order in my home leaves little room for elaborate cooking projects. That's where my trusty slow cooker steps in as my culinary superhero. It allows me to create flavorful, satisfying meals without spending hours slaving over a hot stove. This Honey Sriracha Barbecue Chicken recipe is a perfect example – a simple, delicious meal that requires minimal prep time and cleanup, leaving me with more time for what truly matters: my family.
I discovered this recipe a few months ago, and it's quickly become a staple in our weekly meal rotation. The sweet and spicy combination of honey and sriracha is addictive, and the slow-cooking process ensures the chicken is incredibly tender and juicy. It's a versatile dish, too. One night we might enjoy it on toasted buns with all the fixings – think crisp cucumber ribbons, fresh cilantro, and a perfectly fried egg. Other nights, it's shredded and tossed into salads, tacos, or even atop pizzas. The possibilities are endless!
The beauty of this recipe lies in its simplicity. The ingredients are readily available, and the instructions are straightforward, even for someone who, let’s be honest, is more comfortable with a spreadsheet than a whisk. I love that I can prep everything in the morning before work, toss it in the slow cooker, and come home to a delicious, ready-to-eat meal. This means no more frantic dinner-time rushes or resorting to takeout. It's a real game-changer for a busy lifestyle.
But it's more than just convenience. This recipe delivers on flavor. The balance of sweet and spicy is perfectly executed; the honey provides a rich sweetness that complements the fiery kick of the sriracha. The addition of soy sauce, rice vinegar, and sesame oil adds depth and complexity, creating a harmonious blend of tastes. And let's not forget the humble onion and garlic – these culinary workhorses provide the base for the incredible sauce.
I often adapt this recipe to suit my family’s preferences. Sometimes, I'll add a touch more sriracha for an extra kick, while other times, I'll tone it down for my younger children. I’ve also experimented with different serving suggestions, and it’s always a hit, no matter how I serve it. It’s a blank canvas for culinary creativity!
The leftovers are just as delicious as the original, making it a perfect meal-prep option. I portion them out into individual containers and freeze them for quick and easy lunches or dinners throughout the week. This eliminates the need for constant grocery shopping and cooking. This one pot wonder is a lifesaver on those hectic weeknights when time is short, and energy is even shorter.
So, if you're looking for a simple, delicious, and incredibly versatile slow-cooker recipe that will save you time and effort without sacrificing flavor, look no further. This Honey Sriracha Barbecue Chicken is a true weeknight winner, and I highly recommend adding it to your culinary repertoire. Give it a try, and let me know what you think!
Pro-Tip: Don't be afraid to experiment with different toppings and serving suggestions. Get creative and make it your own!
