This Sweet and Spicy Crockpot Chicken is the perfect blend of bold flavors and wholesome ingredients. Juicy chicken breasts simmer in a tangy-sweet sauce with honey, soy sauce, and a hint of spice from chili flakes. It’s a simple, healthy dinner idea that satisfies cravings while keeping meal prep stress-free.
Recipe Tips and Tricks
- Layer the Ingredients: Place chicken at the bottom of the crockpot for even cooking and tender results.
- Don’t Skip the Sauce: Stir the sauce ingredients thoroughly to ensure the flavors are well balanced.
- Keep the Lid Closed: Resist the urge to open the crockpot, as it slows the cooking process.
- Thicken the Sauce: If you want a thicker sauce, stir in cornstarch mixed with water during the last 30 minutes of cooking.
- Adjust Spice Levels: Customize the heat by adding more chili flakes or a dash of sriracha for extra kick.
- Meal Prep-Friendly: Double the recipe to save time, as leftovers reheat beautifully for lunches or dinners.
Why You’ll Love This Recipe
This Sweet and Spicy Crockpot Chicken is a weeknight hero! It requires minimal prep, making it ideal for busy schedules, yet it tastes gourmet with its complex blend of sweet and spicy flavors. The tender chicken absorbs the mouthwatering sauce, delivering a protein-packed meal that’s perfect over rice, quinoa, or steamed veggies. Plus, it’s easily adaptable—keep it mild for family meals or dial up the heat for spice lovers. With its combination of wholesome ingredients like honey, garlic, and soy sauce, this recipe ensures a nutritious, flavorful dish you’ll want to make again and again.
Sweet and Spicy Crockpot Chicken
A sweet and spicy crockpot chicken dish with a tangy sauce that’s simple, healthy, and family-friendly.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/3 cup honey
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons apple cider vinegar
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes (adjust to taste)
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
- Optional garnish: sesame seeds and chopped green onions
Instructions
- Prepare the Sauce: In a bowl, whisk together honey, soy sauce, apple cider vinegar, sesame oil, garlic, ginger, and chili flakes until smooth and well combined.
- Arrange Chicken: Place chicken breasts in the bottom of your crockpot. Pour the sauce over the top, ensuring all pieces are coated.
- Cook: Cover and cook on low for 4-5 hours or high for 2-3 hours, until the chicken is tender and fully cooked (internal temperature of 165°F).
- Thicken the Sauce (Optional): If you prefer a thicker sauce, mix the cornstarch with water to create a slurry. Stir it into the crockpot during the last 30 minutes of cooking.
- Shred or Serve Whole: Remove the chicken and shred it with two forks for easy serving or serve the breasts whole. Return shredded chicken to the crockpot to absorb the sauce.
- Garnish: Sprinkle with sesame seeds and green onions before serving.
- Serve: Serve hot over steamed rice, quinoa, or a bed of sautéed vegetables for a balanced meal.
Notes
- Adjust cooking time based on your crockpot's performance, as some cook hotter than others.
- Double the sauce if you enjoy extra drizzle for rice or veggies.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 380Total Fat 11gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 102mgSodium 850mgCarbohydrates 29gFiber 1gSugar 23gProtein 41g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredient Notes
- Chicken Breasts: Use boneless, skinless chicken breasts for a lean and tender result. Alternatively, boneless chicken thighs work for a juicier texture.
- Honey: Adds natural sweetness to balance the spice. Substitute with maple syrup or agave nectar if preferred.
- Soy Sauce: Provides umami depth. Opt for low-sodium soy sauce to keep it lighter, or use coconut aminos for a gluten-free option.
- Garlic and Ginger: Freshly minced garlic and ginger enhance the flavor. Powdered versions work in a pinch but lack the same aromatic punch.
- Chili Flakes: Control the spice level by adjusting the quantity. For milder heat, use smoked paprika instead.
- Apple Cider Vinegar: Adds a tangy balance to the sauce. White vinegar or rice vinegar can be used as alternatives.
- Cornstarch: Optional, for thickening the sauce.
Variations and Substitutions
- Vegetarian Version: Swap chicken for firm tofu or chickpeas, adjusting the cook time to avoid overcooking.
- Keto-Friendly: Replace honey with a low-carb sweetener like monk fruit or erythritol.
- Add Vegetables: Toss in bell peppers, onions, or snap peas for a colorful and nutritious twist.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Spicier Version: Add sriracha, cayenne pepper, or diced jalapeños for more heat.
- Slow Cooker to Instant Pot: Use the sauté function for the sauce, then pressure cook on high for 8 minutes.
Storage Options
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Place cooled chicken and sauce in a freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Warm in the microwave or on the stovetop. Add a splash of water or broth to restore the sauce’s consistency.
Dish Gallery
Please share this Sweet and Spicy Crockpot Chicken with your friends and do a comment below about your feedback.
We will meet you on next article.
Until you can read, Slow Cooker Teriyaki Chicken