Slow Cooker Sriracha Tomato Chicken

Course: Main Course
Cuisine: Slow Cooker
Total Time: 5 hours
Servings: 4 servings
Calories: 353 kcal

Please read recipe post for more recipe details. Add some carrots and poatoes in there for a great Asian Sriracha Chicken Soup!



  • 2 pounds boneless skinless chicken breasts or chicken thighs
  • 1 onion , chopped
  • 3 cloves garlic , minced
  • 14 oz canned stewed or diced tomatoes
  • 1 Tablespoon fresh ginger , minced
  • 3 Tablespoons Sriracha hot sauce , or to taste
  • 1 Tablespoon distilled white vinegar
  • 1 Tablespoon honey
  • 1 Teaspoon sesame oil
  • 2 Tablespoons brown sugar
  • 2 Tablespoons fish sauce (or use Tamari Fish Sauce for Gluten Free)
  • 1/2 Teaspoon sea salt , to taste


  1. In slow cooker, combine all ingredients except for the chicken. Combine the ingredients well.
  2. Add chicken and push it into the sauce until it's immersed.
  3. Slow cook the chicken for about 4 hours on HIGH or 6-8 hours on LOW, or until the chicken becomes the texture that you want.
  4. For a more soft, shredded chicken, cook it longer. Taste the sauce then add additional salt and pepper, if needed.

  5. Serve chicken with rice, pasta and make sure to pour the delicious sauce over everything! Or shred the chicken in tacos.