Main Dishes - Chicken
Slow Cooker Honey Sriracha Chicken
1.5 lbs. boneless, skinless chicken breast (2–3 large)
1/2 cup tamari (or coconut aminos or soy sauce)
1/2 cup honey
1/2 cup sriracha
2 tablespoons minced garlic
1.5 tablespoons cornstarch (optional)
First, prepare sauce by whisking together tamari, honey, sriracha, and minced garlic.
Place chicken breasts on the bottom of a slow cooker and then pour sauce on top.
Set slow cooker to high heat and cook for 2-3 hours OR set slow cooker to low heat and cook for 6-8 hours (recommended).
Once your chicken is easily shreddable, remove from slow cooker and use 2 forks to shred chicken breast.
Before placing shredded chicken back into slow cooker, thicken sauce by adding in 1.5 tablespoons of cornstarch. Whisk until dissolved.
Add shredded chicken back into sauce and stir. Let sit for 10 minutes before serving.
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