Slow Cooker Honey Sriracha Chicken Directions:
Place the chicken breasts in a single even layer in a 6-quart slow cooker.
In a medium bowl whisk together honey, sugar-free maple syrup, sriracha, soy sauce, and rice vinegar until fully combined. Stir in garlic and ginger if using.
Pour the sauce evenly over the chicken, making sure all pieces are coated and sauce settles underneath.
Cover and cook on LOW for 4 hours or HIGH for 2 1/2 hours until the internal temperature reaches 165°F and the chicken shreds easily.
Transfer chicken to a cutting board and rest for 5 minutes.
If thickening the sauce, whisk cornstarch with cold water and stir into the slow cooker liquid. Cover and cook on HIGH for 8 minutes until lightly thickened.
Shred the chicken and return it to the slow cooker. Toss until evenly coated and glossy.
Serve over 1 cup hot cauliflower rice per serving. Garnish with green onions and sesame seeds if desired.
WW Points Calculation
Tyson All Natural Fresh Chicken Breast (2 lb) – 0.00
Great Value Honey (2 tbsp) – 10.00
Lakanto Maple Flavored Syrup (1/2 cup) – 0.00
Huy Fong Sriracha (1/4 cup) – 2.00
Kikkoman Less Sodium Soy Sauce (1/4 cup) – 1.00
Marukan Rice Vinegar – 0.00
Garlic, Ginger – 0.00
Argo Cornstarch (1 tsp) – 1.00
365 Organic Sesame Seeds (1 tbsp) – 3.00
Green Giant Riced Cauliflower – 0.00
Points Information:
Total Points: 17.00
Servings: 4 servings (approximately 6 oz shredded chicken with sauce + 1 cup cauliflower rice per serving)
Points per serving: 4.25
Nutrition Information
Calories: 268
Fat: 4g
Protein: 41g
Carbohydrates: 18g
Sugar: 8g
Sodium: 690mg
I'm waiting for your comments! Enjoy!
