I started with some recipes I found on pinterest for honey sriracha chicken. They all were made for the stove top and had a lots of scrumptious sauce that would be perfect to soak into the rice. I adjusted the ingredient list a bit. I still wanted all of that big flavor and enough liquid for the slow cooker to cook my chicken effectively. But, I didn't want all of that honey and sriracha dripping down my arms as I tried to eat my taco.
So this has a nice thick sauce that clings to the chicken and stays in the tortilla. We topped our chicken with some honey lime slaw and WOW! It was good. A really nice fusion taco with big flavor. It packed just enough heat, just enough sweet, a little bit of crunch from the slaw all wrapped up in a soft tortilla.
Honey Sriracha Chicken for Tacos
2-3 boneless skinless chicken breasts
1/2 cup water
3 T sriracha
5 T soy sauce
1/2 T garlic powder
2 T brown sugar
2 T honey
2 T corn starch
- In slow cooker crock, mix together water, sriracha, soy sauce, garlic, sugar and honey.
- Add chicken breasts and cook on low for 6-8 hours.
- Shred chicken with forks. Mix corn starch in just enough water to make a slurry and stir into chicken mixture.
- Turn slow cooker to high and cook for at least 15 minutes more or until sauce is thickened to your desired consistency.
We really enjoyed our chicken in flour tacos, covered in honey lime slaw and a few radishes for crunch. It was also good as a "taco salad."