Slow Cooker Honey Sriracha Chicken Thighs
These Slow-Cooker Honey Sriracha Chicken Thighs are the ultimate set-it-and-forget-it meal. Perfect for busy weeknights or hot summer days when you’d rather not turn on the stove, this recipe delivers tender, juicy chicken that’s sweet, spicy, and absolutely delicious. Made with simple pantry ingredients, this dish is naturally gluten-free and dairy-free, making it a great choice for various dietary needs. Serve these chicken thighs over fluffy rice, cauliflower rice, or even noodles, and garnish with cilantro for a fresh finish. Whether you’re meal prepping for the week or whipping up a quick family dinner, this recipe is sure to become a favorite in your rotation. This recipe is a part of my 2026 April Meal Prep Plan.
Slow Cooker Honey Sriracha Chicken Thighs Ingredient Notes:
Chicken thighs: Juicy and flavorful, boneless chicken thighs are ideal for slow cooking because they stay tender and moist over long cook times. They absorb the bold flavors of the sauce while naturally adding richness to the dish. This cut is also more affordable than breasts, making it great for feeding a crowd.
Honey: Honey adds a natural sweetness that balances the heat of the sriracha and enhances the caramelized edges of the chicken. It helps create a sticky, glossy sauce that clings to the shredded meat. Its subtle floral notes also round out the savory spices in the mix.
Sriracha: This iconic chili sauce brings a bold, spicy kick with a hint of garlic and sweetness. It infuses the chicken with heat and complexity, without overpowering the dish. You can adjust the amount to fit your preferred spice level or omit it entirely for a milder version.
Coconut aminos (or tamari/soy sauce): Acting as the savory backbone of the sauce, coconut aminos add umami depth and a slightly sweet, soy-like flavor. They’re a great gluten-free alternative to soy sauce, with less sodium. This ingredient ties together the sweet, spicy, and tangy elements of the recipe beautifully.
Slow Cooker Honey Sriracha Chicken Thighs
6
servings15
minutes5
hoursThese Slow-Cooker Honey Sriracha Chicken Thighs are the ultimate set-it-and-forget-it meal. Perfect for busy weeknights or hot summer days when you’d rather not turn on the stove, this recipe delivers tender, juicy chicken that’s sweet, spicy, and absolutely delicious. Made with simple pantry ingredients, this dish is naturally gluten-free and dairy-free, making it a great choice for various dietary needs. Serve these chicken thighs over fluffy rice, cauliflower rice, or even noodles, and garnish with cilantro for a fresh finish. Whether you’re meal prepping for the week or whipping up a quick family dinner, this recipe is sure to become a favorite in your rotation. This recipe is a part of my 2026 April Meal Prep Plan.
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Ingredients
2 teaspoons tapioca flour or arrowroot starch (can sub cornstarch)
2 1/2 pounds boneless, skinless chicken thighs
1/3 cup coconut aminos (can substitite reduced-sodium tamari or reduced-sodium soy sauce)
1/4 cup raw honey
1/4 cup sriracha
4 garlic cloves, grated
1 tablespoon grated ginger (can sub 1 teaspoon ground ginger)
1 teaspoon kosher salt, additional to taste
1 teaspoon chili powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
juice of 1 lime
cilantro , chopped (for serving)
Directions
- Whisk 2 teaspoons of tapioca starch and ¼ cup of water in a small bowl until a thick slurry is formed.
- Place the chicken thighs to the bowl of a 6-quart slow cooker.
- Add the slurry mixture, the coconut aminos, honey, sriracha, garlic, ginger, salt, chili powder, onion powder, oregano, and paprika. Use tongs or a large spoon to mix until the chicken is coated in the spices and liquid.
- Cover and cook until the chicken easily shreds with two forks, 6 hours on low or 4 hours on high.
- Squeeze in the lime juice then use two forks to shred the chicken in the liquid. Salt to taste. See recipe notes for serving suggestions.
Notes
- Storage: Refrigerate in a sealed container for up to 4 days. Freeze for up to 3 months.
- Reheating: From refrigerator, microwave until warm, about 2 minutes or heat in a saucepan over medium heat until warm, about 10 minutes. From frozen, thaw in the fridge for at least 8 hours or overnight, then heat as instructed.
- Chicken: Sear the chicken for extra flavor. While this step is optional, searing the chicken thighs in a hot skillet for 2-3 minutes per side before adding them to the slow cooker creates a deeper flavor and slightly crispier texture.
- Serving options: I like to serve the chicken over rice, cauliflower rice, quinoa, or rice noodles. The meat pairs well with roasted or sauteed vegetables like broccoli, bok choy, brussels sprouts, and bell peppers. Top with chopped cilantro and sesame seeds.
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Do you remove the skins before or after slow cooking?
I used skinless! but you can use skin on if you prefer and remove them either before or after
Really tasty and so easy! We served it over rice with a side of roasted vegetables. Thank you!
I’m so glad you liked the recipe, thanks for leaving your thoughts!
Made this for dinner tonight and it was great! No leftovers and everyone loved it. Served with rice and zucchini.
Yay!! So happy to hear it!
This sounds like a delicious recipe! I’m worried about the minimum amount of liquid needed for a slow cooker. Would the 1/3 cup of soy sauce be enough?
Hi Mary! It doesn’t have to be completely covered in liquid to be able to cook in the slow cooker, and the chicken will release more juices as it cooks
I used skinless! but you can use skin on if you prefer and remove them either before or after
I made this last night and halved the sriracha for my little eaters who don’t tolerate as much spice, and then the adults just added some sriracha on top. Ate with rice and veggies on the side that could be added in if preferred. It was very good and quite easy. Thanks for the recipe!
How would the timing and amount of chicken change if you wanted to use skinless chicken breast instead?
Any chance I can use drumsticks instead? Also is this adaptable for the Instant Pot??
I loved the flavor! I’m thinking this would be excellent on top of nachos!! Love all of your recipes. Thanks for making dinner fun again 💕
This was a big win in my house! We made tacos with it. Putting it on our regular menu!
I have made this recipe twice in the past few weeks for friends. Both times it has received rave reviews! I also made it in the Instant Pot instead of slow cooker, 30 min for 2.5LB of chicken thighs. Turned out great!! This is going into my bi-weekly rotation. 🙂
Hi Marissa! Wondering what setting you put your instapot to to cook this?! I don’t have a slowcooker but would love to make 🙂
Made this today and it was pretty good, though none of the flavors were super strong. I think my generic sriracha didn’t help. Definitely don’t skip the lime! The dish was incomplete without it.
Loved this! Didn’t measure super closely, just tossed everything in the crockpot. The lime and a little salt at the end was the perfect touch!
This is so good!! My whole family loves it. We do tacos or put it on buns. I have made this three times now. I half the siracha and chili powder and it’s not spicy.
Excellent recipe! So easy and delicious. Will definitely be in the rotation.
Hii! I have a smaller slow cooker, like 3L – do i just half the recipe? but what about the cook time?
Thanks!
Can you use gochujang instead of sriracha?
How would anything change if we used breasts bc we already had them instead?