Slow Cooker Honey Sriracha Pulled Chicken
Serves
4
Total Time
2 hours, 30 minutes
Prep Time
10 minutes
Cook Time
2 hours, 20 minutes
About
This deliciously juicy pulled chicken in a sweet-spicy Honey Sriracha sauce takes just a few minutes of prep time, and after that, the slow cooker does all the work. It’s as simple as mixing chicken stock, Kikkoman® Sriracha Hot Chili Sauce, Soy Sauce, and honey, and then simmering in a crock pot until the chicken is tender enough to pull apart with two forks. The sauce gets thickened with cornstarch, the chicken is stirred back in and simmered briefly in the sauce, and just like that, you’ve got delicious pulled chicken that’s ready to serve or reheat and eat all week.Tips & Tricks
- Serve over white or brown rice with your favorite vegetables on the side.
- You can also serve the pulled chicken over a split and fluffed baked potato.
- If you like extra heat and flavor, drizzle some extra Sriracha Hot Chili Sauce over the chicken.
- For Honey Sriracha Pulled Chicken Sandwiches, toast Hawaiian rolls or sesame buns, then layer with pulled chicken, coleslaw or shredded lettuce, and pickles. For wraps, use warm flour tortillas, add pulled chicken, rice, shredded cabbage, and optional toppings like pineapple, mango, or avocado.
- Store leftovers in a resealable plastic bag or an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 4 months. For convenience, store in single-serve bags or containers for easy reheating any time.
- To make things easier, you can prepare the sauce in advance and store it in the fridge until you're ready to start cooking.
Ingredients
1 cup chicken stock
⅓ cup Kikkoman® Sriracha Hot Chili Sauce
3 tablespoons Kikkoman® Soy Sauce
¼ cup honey
2 pounds boneless skinless chicken breast
1½ tablespoons cornstarch
2 tablespoons water
For Serving
¼ cup chopped green onion
Directions
- Stir together chicken stock, sriracha, soy sauce, and honey in a bowl. Set aside.
- Add chicken to slow cooker and pour sauce mixture over the top. Cover and cook on high for 2 hours.
- Remove chicken from slow cooker and shred with two forks.
- Whisk together cornstarch and water. Stir into the liquid in crockpot.
- Return shredded chicken to slow cooker. Cover and cook for 20 minutes longer to thicken sauce.
- Serve hot topped with green onion.
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