Crockpot Hot Honey Chicken
This Crockpot Hot Honey Chicken combines tender chicken thighs with a sweet, spicy glaze made from honey, Sriracha, garlic, and lime—an effortless slow-cooked dish perfect for busy weeknights.
4 Servings
Ingredients
- ½ cup honey
- ½ lime juiced
- 2 tbsp Sriracha sauce
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1½ tsp salt
- ½ tsp freshly ground black pepper
- 2 lbs boneless skinless chicken thighs 6 to 8 thighs
- Cooked white rice for serving
Instructions
Prepare the Sauce
- Set the slow cooker to high. In a medium-sized mixing bowl, combine the honey, lime juice, Sriracha, olive oil, minced garlic, salt, and black pepper. Whisk until the ingredients are fully blended and the sauce is smooth.
Add the Chicken
- Arrange the chicken thighs evenly in the slow cooker. Pour the prepared sauce over the chicken, ensuring each piece is coated thoroughly.
Cook the Chicken
- Cover the slow cooker with its lid and cook on high for approximately 3½ hours, or until the chicken reaches an internal temperature of 180°F (82°C). For even cooking, flip the chicken halfway through to coat both sides in the sauce.
Serve
- Once cooked, transfer the chicken to a serving platter. Spoon any remaining sauce from the slow cooker over the top. Serve hot over cooked white rice or with your preferred side dish.
Store Leftovers
- Allow leftovers to cool completely before transferring them to an airtight container. Refrigerate for up to 2 days or freeze for up to 2 months. Reheat gently in the microwave or on the stovetop until warmed through.
Notes
To prepare a gluten-free version of this Crockpot Hot Honey Chicken, ensure all ingredients—particularly the Sriracha and any condiments—are certified gluten-free, as some brands may contain wheat-based preservatives. Serve with gluten-free rice, quinoa, or roasted vegetables in place of standard white rice.