Slow Cooker Hot Honey Chicken Recipe

This shredded slow cooker hot honey chicken is an easy, flavorful recipe made with everyday kitchen staples. It is ideal for busy weeknights because the slow cooker does most of the work for you. Simply mix the sweet and spicy hot honey sauce, add the chicken, let it cook until tender, and shred it right in the crockpot before serving. The result is juicy pulled chicken coated in a sticky, savory, sweet heat sauce that works beautifully in sandwiches, rice bowls, wraps, salads, pitas, or as a simple protein with your favorite side dishes.

Why You’ll Love This Recipe

• This slow cooker hot honey chicken is incredibly versatile. Keep a batch in the fridge and use it throughout the week for quick lunches and dinners. It pairs well with coleslaw, leafy salads, rice, roasted vegetables, sandwich buns, wraps, or grain bowls.
• It is simple to prepare. You only need to whisk together the sauce, add everything to the crockpot, and let the slow cooker gently cook the chicken until it is tender enough to shred.
• The flavor is easy to adjust. Add extra honey for a sweeter finish or increase the red pepper flakes if you prefer a spicier hot honey chicken.
• It is a great meal prep recipe. The shredded chicken stores well, reheats easily, and can be used in several different meals without feeling repetitive.

Ingredients You’ll Need

Hot honey — Instead of buying a premade bottle, this recipe makes a simple homemade hot honey using runny honey and red pepper flakes. If you already have hot honey in your pantry, you can use it in place of the honey and pepper flakes.

Seasoning — Smoked paprika, garlic powder, onion powder, and kosher salt add savory depth and balance the sweetness of the honey.

Brown sugar — A small amount of brown sugar gives the sauce a deeper sweetness and helps create a rich flavor.

Apple cider vinegar — A splash of apple cider vinegar adds brightness and helps balance the sweet and spicy sauce. It also contributes to moist, tender shredded chicken.

Olive oil — Olive oil coats the bottom of the slow cooker and helps prevent the honey from sticking as the chicken cooks.

Chicken thighs — Boneless, skinless chicken thighs are used because they stay juicy and flavorful in the slow cooker. Boneless, skinless chicken breasts can also be used with the same cooking time.

How To Make This Slow Cooker Hot Honey Chicken Recipe

• In a bowl, whisk together the honey, red pepper flakes, smoked paprika, garlic powder, onion powder, kosher salt, brown sugar, and apple cider vinegar until smooth and well combined.
• Taste the sauce and adjust it if needed. Add more honey for sweetness or more red pepper flakes for extra heat.

• Add the olive oil to the bottom of the slow cooker and spread it evenly.
• Place the boneless, skinless chicken thighs in the slow cooker.
• Pour the hot honey mixture over the chicken, making sure the pieces are coated in the sauce.

• Cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours, until the chicken is tender and easy to shred.
• Use two forks to shred the chicken directly in the slow cooker, mixing it with the hot honey sauce as you shred.
• Serve warm on burger buns, over rice, tucked into a pita, wrapped in tortillas, or with a fresh salad.

Recipe Variations

• Use boneless, skinless chicken breasts instead of chicken thighs if you prefer a leaner option.
• Adjust the sweetness by adding more or less honey to the sauce.
• Increase or decrease the red pepper flakes depending on your preferred spice level.
• Replace part of the red pepper flakes with your favorite hot sauce, such as sriracha, for a different type of heat.
• Add freshly diced onion and minced garlic to the slow cooker for extra savory flavor.
• Double the recipe by doubling both the chicken and the sauce ingredients. The cooking time does not need to change.

Storage Tips

• To store leftover shredded hot honey chicken, let it cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 5 days and reheat in the microwave.
• To freeze, let the chicken cool completely, place it in a freezer-safe bag or container, and freeze for up to 3 months. Thaw fully before reheating.
• Store the chicken with some of the sauce to help keep it moist when reheated.

Recipe

More Recipes You May Like

• Slow Cooker Gochujang Pulled Pork
• Slow Cooker Cilantro Lime Chicken
• Slow Cooker Carnitas
• Slow Cooker Shredded Pineapple Chicken