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Prepare the Sauce: In a small bowl, mix the Sriracha sauce, honey, soy sauce, rice vinegar, garlic, ginger, and a pinch of salt and pepper. Stir until well combined to create a balanced, spicy-sweet marinade for the chicken.
Place Chicken in Slow Cooker: Arrange the chicken breasts in a single layer at the bottom of the slow cooker. Pour the Sriracha mixture evenly over the chicken, ensuring all pieces are well-coated.
Slow Cook: Cover the slow cooker with a lid and set it to cook on low for 4-5 hours or on high for 2-3 hours, depending on your schedule. The chicken should become tender and easily shreddable by the end of the cooking time.
Shred the Chicken: Once the chicken is fully cooked, use two forks to shred it directly in the slow cooker. Stir the shredded chicken in the sauce, allowing it to absorb even more flavor.
Serve: Spoon the spicy Sriracha chicken over steamed rice, or use it as a filling for tacos, sandwiches, or lettuce wraps. Garnish with sesame seeds and chopped green onions for a burst of freshness and texture.
Tips and Conclusion
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