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Crockpot Honey Sriracha Chicken 3 Ways

Crockpot Honey Sriracha Chicken 3 Ways

Prep time 10 minutes
Cook time 6-8 hours
Ready in 6-8 hours
Makes Enough for 10 meals = 4 oz of chicken per meal


  • 3 pounds boneless skinless chicken breasts* uncooked
  • 1 1/4 cup chicken broth
  • 1/2 cup honey
  • 3/4 cup Sriracha
  • 3/4 cup rice vinegar
  • 3/4 cup low sodium soy sauce
  • 4 cloves garlic minced or pressed
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon black pepper
  • 1/4 cup cornstarch


1. Cut chicken into small cubes and place in the crockpot.
2. In a bowl, mix together all ingredients and then pour over the chicken.
3. Set your crockpot for 6-8 hours on low and let it go!

To make Quesadillas (per serving) 3 meals
• 1 tortilla
• 1/4 cup of Mexican cheese
• grilled onions and peppers 1/4 cup
• add 4 oz of chicken
• sriracha crema dipping sauce - 2 tbsp reduced fat sour cream and 1 tbs sriracha
1. Use a large tortilla or two small tortillas and place cheese, chicken, grilled veggies on top. Close your tortilla and grill in a pan flipping when brown on one side. Cook on the other side until both sides are golden brown and insides are hot and melted!
2. For sriracha crema, just mix the sriracha and sour cream together and voila you have a fancy low fat crema!

To make Rice Bowls (per serving) 3 meals
• white rice - 1 cup cooked
• scallions - 1 tbsp
• broccoli 4 florets
• toasted sesame seeds (sprinkle)
• add 4 oz of chicken
1. Place cooked white rice at the bottom of your bowl and heap on a generous helping of your chicken.
2. Add in steamed broccoli, scallions and a sprinkling of toasted sesame seeds!

To make Asian Chicken Salad (per serving) 4 meals
• Asian Chopped Salad Kit
1. Divide into 4 portions.
2. Divide dressing into small containers and add low sodium soy sauce if extra dressing is desired.
3. Add 4 oz (.5 cup) of your chicken on top.
4. Drizzle with extra sriracha.
5. Add avocado slices (1/4 of avocado).
6. Divide out Asian Chopped Salad into 4 portions.
7. Divide out the dressing and add low sodium soy sauce to create extra dressing. Add 4 oz of chicken on top, 1/4 avocado and then drizzle with sriracha if a little extra spice is desired.
Recipe by Sarah Phillips of