Pour this 1 mixture over raw chicken breasts into a slow cooker for a weeknight dinner that hits different every single time

1 tablespoon cornstarch (optional, for thickening)
2 tablespoons cold water (optional, for thickening)
2 green onions, thinly sliced (optional, for garnish)
Cooked rice, for serving (optional but recommended)
Directions
Place the raw chicken breasts in an even layer on the bottom of your slow cooker. It’s okay if they overlap slightly.
In a medium bowl, whisk together the honey, sriracha sauce, soy sauce, rice vinegar, and toasted sesame seeds until the mixture is smooth and well combined. If using, whisk in the minced garlic and ginger as well. This is your one flavorful mixture.
Carefully pour the entire mixture over the raw chicken breasts in the slow cooker, making sure the chicken is well coated. Use a spoon to nudge the chicken around so the sauce gets underneath and between the pieces.
Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for about 2 to 3 hours, until the chicken is cooked through and easily shreds with a fork. Every slow cooker runs a bit differently, so start checking toward the earlier end of the time range.
Once the chicken is done, transfer the breasts to a cutting board and let them rest for a few minutes. While they rest, if you’d like a thicker sauce, whisk together the cornstarch and cold water in a small bowl to make a slurry, then stir it into the cooking liquid in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, or until slightly thickened.
Shred the chicken with two forks or slice it into strips, then return it to the slow cooker. Toss the chicken in the sauce until everything is evenly coated and glossy.
Taste the sauce and adjust if needed—add a little more honey if you want it sweeter, or a small drizzle of sriracha if your crew likes more heat.
Serve the honey sriracha chicken over cooked rice, spooning extra sauce over the top. Garnish with additional sesame seeds and sliced green onions, if desired. Enjoy warm.
Variations & Tips
For milder palates or younger kids, cut the sriracha down to 2 tablespoons and increase the honey to 2/3 cup so the sauce leans more sweet than spicy. If you have a heat-loving crowd, you can bump the sriracha up to 1/3 cup or swirl a little extra on top at the table. To make this more of a one-pot meal, tuck 2 to 3 cups of sturdy vegetables—like carrot coins, bell pepper strips, or snap peas—around the chicken before pouring the mixture over the top (just know delicate veggies may get very soft). For a lower-sodium version, use low-sodium soy sauce and add a squeeze of fresh lime at the end instead of extra salt. If your family prefers dark meat, this recipe works beautifully with boneless, skinless chicken thighs; they stay extra juicy and can handle longer cooking. For picky eaters who like things plain, set aside one small chicken breast and cook it in a separate foil packet on top of the others with just a spoonful of the mixture, so their portion is lightly flavored but not too saucy. You can also change up how you serve it: pile the shredded chicken into lettuce cups or tortillas for wraps, spoon it over cauliflower rice for a lighter option, or use it as a topping for baked potatoes or grain bowls. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave with a splash of water to loosen the sauce.