Sweet and spicy slow cooked chicken makes taco night new again. I love using my crockpot for easy, weeknight meals!
Course Main Course
Prep Time 15minutes
Cook Time 6hours
Total Time 6hours15minutes
Author Ashley Fehr
3boneless, skinless chicken breasts
10Whole wheat tortillas
Fresh lime wedges
Place chicken breasts in the bottom of the slow cooker.
In a medium bowl, combine Sriracha sauce, honey, chicken broth and lime juice and whisk until smooth. Pour over chicken.
Cook on low for 5-6 hours or until chicken shreds easily (I had mine on Low for 6 hours and then Warm for 2-3 hours and it was still perfect and juicy!). Remove chicken from the slow cooker and shred.
Strain cooking liquid into a medium pot and heat to simmering over medium heat. Combine 1 tbsp corn starch and 1 tbsp water and whisk into the cooking liquid. If you want the sauce even thicker, combine remaining 1 tbsp each corn starch and water and add to the cooking liquid. Taste sauce and adjust seasoning as desired, adding more Sriracha, honey, or lime if needed (I added an extra squeeze of lime to mine).
Stir together shredded chicken and thickened sauce. Serve on tortillas with lettuce, tomatoes, peppers, cheese and fresh lime wedges (and extra Sriracha sauce if desired!)
This is an easy dish to make ahead: simply stir together the sauce the night before and leave it in the fridge. In the morning before you head out just add the chicken to the slow cooker and dump the sauce over. *Note: Nutrition information is estimated and will vary depending on the exact serving size, types and brands of products used.