5-Ingredient Sriracha Chicken (Slow Cooker Recipe)
Looking for a spicy, flavorful, and easy dinner idea that needs only five ingredients? This Slow Cooker Sriracha Chicken recipe is a perfect weeknight winner. It delivers the perfect balance of heat, tang, and sweetness, all cooked low and slow for juicy, tender chicken every time.
If you’ve tried Sriracha chicken before but found it too sweet or overpowering, this version will change your mind. Instead of heavy honey or sugar, we use orange marmalade — it adds just the right touch of sweetness without masking the spice. The result? A perfectly balanced, bold, and addictive dish.
Recipe Overview
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Servings: 6
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Prep Time: 5 minutes
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Cook Time: 4 hours
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Total Time: 4 hours 5 minutes
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Method: Slow Cooker
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Cuisine: Asian-Inspired
Ingredients
You’ll only need five simple ingredients to make this delicious Sriracha chicken:
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2 pounds boneless, skinless chicken thighs
(Tender and flavorful – perfect for slow cooking.) -
1 cup all-purpose flour
(Helps thicken the sauce and gives a light coating.) -
1 cup orange marmalade
(Adds a mild sweetness and citrusy flavor.) -
1/4 cup Sriracha sauce
(For that signature spicy kick!) -
Juice of 2 limes
(Adds brightness and cuts through the sweetness.)
Step-by-Step Instructions
Step 1: Coat the Chicken
Place the chicken thighs in a large bowl. Add the all-purpose flour and toss until each piece is evenly coated. Shake off any excess flour.
Tip: Lightly coating the chicken helps the sauce stick better and gives it a smooth, thick texture.
Step 2: Prepare the Sauce
In a small mixing bowl, combine the orange marmalade, Sriracha sauce, and lime juice. Stir until fully blended.
This sauce brings together the perfect combination of spicy, sweet, and tangy flavors.
Step 3: Add Chicken to Slow Cooker
Place the coated chicken pieces at the bottom of a 6-quart slow cooker. Arrange them in a single layer for even cooking.
Step 4: Pour the Sauce
Pour the prepared Sriracha-marmalade sauce evenly over the chicken. Use a spatula or spoon to make sure every piece is covered.
Step 5: Slow Cook to Perfection
Cover the slow cooker with the lid and cook on LOW for 4 hours.
About halfway through, gently stir or flip the chicken pieces so they get fully coated in the sauce.
When done, the chicken should be tender, flavorful, and coated in a glossy orange-red glaze.
Serving Suggestions
Serve your Sriracha Chicken hot with:
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Steamed jasmine or basmati rice
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Stir-fried or steamed vegetables
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Fresh lime wedges for extra zest
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Garnish with chopped cilantro or green onions for color and freshness
This dish also tastes amazing in rice bowls, wraps, or over noodles!
Storage & Reheating Tips
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
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Reheat: Warm gently in the microwave or on the stove with a splash of water to loosen the sauce.
Pro Tips for Best Results
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Use chicken thighs – they stay moist and flavorful during slow cooking.
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Adjust the spice level by adding more or less Sriracha.
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Don’t skip the lime juice – it balances the flavors perfectly.
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Want it stickier? Cook uncovered for the last 20 minutes to let the sauce thicken.
Why You’ll Love This Recipe
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Only 5 ingredients — super simple and convenient
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No browning or pre-cooking required
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Meal-prep friendly and freezer-safe
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Perfect blend of sweet, spicy, and tangy flavors
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Ready in just 4 hours with minimal effort
Final Thoughts
This 5-Ingredient Sriracha Chicken is proof that great flavor doesn’t require a long ingredient list or complicated steps. Just toss everything into your slow cooker and let the magic happen.
The combination of marmalade sweetness, Sriracha heat, and lime brightness creates a bold, satisfying dish you’ll want to make again and again.