Place the chicken breasts and chopped onion in a slow cooker.
In a small bowl stir together Sriracha sauce, honey and lime juice. Add to the slow cooker and toss the chicken to coat it evenly with sauce.
Cook for 3-4 hours on high (or 6-8 hours on low).
Lift the chicken breasts from the slow cooker and shred with 2 forks. Add in as much of the cooking sauce as desired (I like it saucy and will often use all of it).
Instant Pot Instructions
Place all ingredients into the Instant Pot. Toss to coat the chicken with the sauce.
Close the lid and set the valve to sealing. Cook the Sriracha chicken on the Manual cooking function for 10 minutes.
When the timer is up, turn the sealing valve to venting for Quick Pressure Release (QR).
Using two forks shred the chicken breasts. Season with soy sauce (or Tamari) to taste and use as desired.
There are many different ways this shredded Sriracha chicken can be used. Our favorites: - sprinkle the chicken with sesame, drizzle with soy or fish sauce to taste and serve along side steamed brown rice - make tacos! Shredded chicken and toppings of your choice inside whole wheat tortillas wraps
Keyword Honey Sriracha Chicken
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