Slow Cooker Hot Honey Chicken (Print Version)
Sweet and spicy shredded chicken cooked in a slow cooker with honey, ketchup, and cayenne pepper, finished with a thickened sauce.
# Ingredients:
→ For the Chicken
01 -
6 to 8 boneless, skinless chicken thighs
02 -
2 to 3 teaspoons cayenne pepper
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon paprika
05 -
1 teaspoon garlic powder
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon salt
08 -
1/4 cup ketchup
09 -
1/2 cup honey
→ For the Sauce Thickening
10 -
2 to 3 teaspoons cornstarch
11 -
1 tablespoon cold water
# Instructions:
01 -
Place the chicken thighs in a lightly greased 6-quart slow cooker.
02 -
Sprinkle the cayenne pepper, smoked paprika, paprika, garlic powder, black pepper, and salt evenly over the chicken.
03 -
Drizzle the ketchup and honey on top of the seasoned chicken.
04 -
Put the lid on and cook on LOW for 4 to 6 hours, until the chicken is tender and cooked through.
05 -
Pour all the liquid from the slow cooker into a saucepan. Mix the cornstarch with a tablespoon of cold water and add it to the saucepan. Bring to a boil and simmer until thickened, stirring frequently.
06 -
Shred the chicken with two forks and pour the thickened sauce back over the chicken. Mix well and serve hot - this makes amazing sandwiches or can be served over rice!
# Notes:
01 -
This sweet and spicy shredded chicken is perfect for sandwiches, tacos, or over rice.
02 -
The chicken thighs stay wonderfully juicy in the slow cooker.
03 -
Adjust the cayenne pepper to your heat preference - use 2 teaspoons for medium heat, 3 for extra spicy.
04 -
Leftovers keep in an airtight container in the fridge for 4-5 days or can be frozen for up to 2 months.
05 -
The cornstarch slurry thickens the sauce to coat the chicken beautifully.