Slow Cooker Honey and Sriracha Chicken

by Nathan Anthony
Star 4.1
    5m prep time
    185m total time
    Easy level
    10 ingredients

This recipe is a prime example of why the Fakeaways chapter is my favourite – lazy, but loaded with flavour. It’s an incredible dish for cutting corners and saves so much prep time, but it still wows on taste. I prefer to seal the chicken before slow-cooking it, for extra flavour, but you can skip this step if you prefer.

Method

Based on 4 servings, adjust as needed.

Step 1

Coat the chicken breasts all over in 1 tablespoon of cornflour (if cooking for 4), then pan-fry over a medium heat in 1 tablespoon of hot oil (if cooking for 4) for 2 minutes, or until golden on both sides.

Step 2

Transfer the chicken to the slow cooker with all the other ingredients apart from the rice and the stir fry veggie mix. Cook on high for 3 hours or low for 6 hours.

Step 3

When ready to serve, heat a large frying pan or wok with a dash of oil. Once hot, add the stir fry veg mix and cook for 3-4 minutes with a splash of water and a little dark soy if you wish. Serve the veg with the rice cooked according to the packet instructions. Slice and serve the chicken breasts.
  • Ingredients
  • Based on 4 servings
  • 4tbsp Honey 1 x Sainsbury's Runny Honey 340g
  • 1 Lemon, juice of 1 x Sainsbury's Lemons
  • 3 Garlic Cloves, grated 1 x Sainsbury's Garlic
  • 4 Chicken Breasts, whole 2 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 2 Pouches Cooked Sticky Rice 2 x Bens Original Sticky Rice Microwave Rice 220g
  • 200g Stir-Fry Veggie Mix 1 x Sainsbury's Edamame Stir Fry 300g
  • 2 tbsp Dark Soy Sauce 1 x Sainsbury's Dark Soy Sauce 150ml
  • 1 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
  • 6 tbsp Sriracha 1 x Flying Goose Sriracha Hot Chilli Sauce 455ml
  • 1 tbsp Cornflour 1 x Sainsbury's Cornflour 500g
Shop this recipe
Products and prices from