2 pounds boneless skinless chicken breasts
1 cup chicken broth
1/4 cup honey
1/4 cup Sriracha
1/2 cup rice vinegar
1/2 cup soy sauce
4 cloves garlic minced or pressed
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
Whisk together sauce ingredients: broth, honey, Sriracha, vinegar, soy sauce, garlic, ground ginger, and black pepper.
Pour half the sauce into crockpot.
Place chicken into crockpot.
Pour the rest of the sauce over the chicken.
We cooked it on high for 4 hours but you could do low over 6.
We shredded our chicken, but you could pull it out about halfway through cooking and cut it into pieces and then place back in crockpot for the remainder of the time.
Serve over rice, cauliflower rice, quinoa or zoodles, which is what we chose.
There’s a nice kick to the dish but not so much you can’t eat it.