Slowcooker Hot Honey Chicken
This sweet and spicy hot honey chicken cooks slowly in a Crockpot and makes the perfect topping for a shredded chicken sandwich or could be used as a pita wrap or to top a rice bowl for a gluten-free dinner option.
Ingredients
For the Hot Honey Chicken
- 3 boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 2 teaspoons crushed red pepper flakes
- 1 1/2 teaspoons garlic salt
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 cup honey
- 1 tablespoon apple cider vinegar
For Serving:
- Coleslaw
- Hot sauce
- Fresh green onions chopped
Instructions
- Spray your slowcooker bowl with cooking spray and place the chicken breasts along the bottom.
- Drizzle the vegetable oil over the chicken. Then ad the red pepper flakes, garlic salt, onion powder, paprika, salt and pepper over the top. Turn the chicken to coat in the seasonings with a pair of tongs or fork.
- Cover the Crockpot and cook the chicken on LOW for 4 - 5 hours. Thick chicken breasts will cook unevenly, after about 3 hours, you may want to pull apart the thickest part of the meat with a fork so it can cook a little more evenly.
- Transfer the cooked chicken to a clean plate. Pour the juices from the slowcooker into a small saucepan. Simmer the liquid over medium-high heat until it reduces by half.
- Whisk together the honey and apple cider vinegar. Pour it into the saucepan and whisk it together until thickened, about 2 minutes.
- Shred the chicken and return it to the slowcooker bowl. Pour the hot honey sauce over the top and toss to coat. The chicken can now be kept warm for up to 3 hours on the KEEP WARM setting or you can let it cool completely to make packets for the freezer.
Serving Suggestions:
- This easy hot honey chicken can be used to make shredded chicken sandwiches, wraps, or be used to make rice bowls with jasmine rice. It tastes delicious with a scoop of coleslaw over the top or vinegary pickles and a drizzle of your favorite hot sauce.