Crock-Pot Honey Sriracha Shredded Chicken

One amazingly flavorful, shredded chicken recipe and so many ways to serve it. In fact, you can create all kinds of dinners out of it, as seen in the photo. Be sure to check out the serving tips, below. This chicken is sweet and spicy and melt-in-your-mouth delicious! The sauce creates a nice zing in your mouth. Each serving has 226 calories and 2 grams of fat.
Crock-Pot Honey Sriracha Shredded Chicken

Helpful Tips About this Recipe

Makes 6 servings. Each serving about ¾ cup

Food Facts
Sriracha sauce is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha in Eastern Thailand.  It may have been first produced for dishes served at local seafood restaurants

Shopping Tip
Most supermarkets sell Sriracha sauce in the Asian or International section.

Serving Tips
You can serve this chicken over brown rice or steamed cabbage. It works wonders stuff into a sweet potato or baked potato. In addition, try it served over a large main course salad or use it in lettuce wraps. The possibilities are endless! Be sure to include the delicious sauce with whatever way you choose to serve it.
I like to freeze the leftovers in individual containers for future meals.

WW Freestyle SmartPoints
WW SmartPoints
WW Points Plus  6
SKINNY FACTS: for ¾ cup serving
226 calories, 2g fat, 1g sat. fat, 55mg chol, 26g prot, 27g carbs, 1g fiber, 365mg sod, 24g sugar
FACTS: for Freestyle SmartPoints
95 calories, 0g sat. fat, 0g protein, 24g sugar


Crock-Pot Honey Sriracha Shredded Chicken

Crock-Pot Honey Sriracha Shredded Chicken

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Prep Time 15 minutes
Crock-Pot Time: 4 hours
Total Time 4 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 226 kcal


  • pounds chicken breasts, cut each breast into quarters. (boneless skinless)
  • 1 cup onions, diced
  • ½ cup Sriracha sauce
  • cup plus 2 tablespoons honey 
  • 2 tablespoons lime juice
  • 1 tablespoon water
  • 2 teaspoons cloves garlic, minced
  • A little salt
  • 3 tablespoons chopped fresh cilantro (optional) for garnish


  • Place chicken in crock-pot.
  • Add onions to a medium bowl. Stir in Sriracha, honey, lime juice, water, garlic, and a little salt. Mix well. Pour over chicken.
  • Cover and cook on low heat for 4 hours and 2 hours on high heat or until chicken shreds easily with a fork. Once cooked, using a slotted spoon, remove chicken to a plate. Cool enough to handle and shred with fingers or 2 forks. Place shredded chicken back in sauce and mix well.
  • This recipe freezes great. Pack the leftovers in individual containers and freeze them for future, last-minute meals.


Serving: 0.75cupCalories: 226kcalCarbohydrates: 27gProtein: 26gFat: 2gSaturated Fat: 1gCholesterol: 55mgSodium: 365mgFiber: 1gSugar: 24gBlue Smart Points: 6Green Smart Points: 7Plus Points: 6
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