Honey-Sriracha BBQ Chicken
I (along with everyone else!) am obsessed with all things sriracha now. I love the heat and flavor it adds. I found this recipe for Honey Sriracha BBQ Chicken in the slow cooker and immediately added it to our menu. It was spicy enough for the grown ups and we mixed the cooked chicken with a little extra honey and ketchup for the kiddos to tone down the heat. We all loved it so much that I added some to our freezer meal stash!
Honey Sriracha BBQ Chicken
Ingredients
2 lbs chicken (breast or thighs)
1 onion chopped
4 cloves garlic, minced
1 cup ketchup
1/2 cup honey
2 Tbsp sriracha
2 Tbsp rice vinegar
2 Tbsp reduced sodium soy sauce
1/2 tsp sesame oil
1/4 cup cilantro, chopped
salt to taste
*1 cup additional ketchup mixed with 1 Tbsp cornstarch after cooking*
Sesame seeds for topping
Directions
Place chicken, onions and garlic in bottom of slow cooker. Combine ketchup, honey, sriracha, rice vinegar, soy sauce, sesame oil, and cilantro. Pour over chicken and cook on low for 6 hours. Remove chicken from slow cooker and shred. Whisk together additional 1 cup ketchup and cornstarch. Stir into slow cooker juices. Add shredded chicken back to slow cooker. Salt to taste and sprinkle with sesame seeds. Serve on toasted hamburger buns, in tortillas or on top of a salad!
*FREEZER MEAL DIRECTIONS*
Combine first 10 ingredients in a gallon freezer bag. Label with name and date and cooking instructions. (including a note to stir in additional ketchup mixed with cornstarch after cooking.) When ready to cook: Allow it to thaw for 24 hours in the fridge. Cook in slow cooker for 6 hours. Remove chicken from slow cooker and shred. Whisk together additional 1 cup ketchup and cornstarch. Stir into slow cooker juices. Add shredded chicken back to slow cooker. Salt to taste and sprinkle with sesame seeds. Serve on toasted hamburger buns, in tortillas, or on top of a salad!
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