1. Make the Sauce
In a bowl, whisk together the honey, sriracha, soy sauce, rice vinegar, sesame seeds, and optional garlic and ginger until well combined.
2. Assemble in the Slow Cooker
Place the chicken breasts in the slow cooker in a single layer.
Pour the sauce evenly over the top.
3. Cook to Perfection
Cover and cook:
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LOW: 4–5 hours
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HIGH: 2–3 hours
The chicken should shred easily with a fork and reach an internal temperature of 165°F (74°C).
4. Optional: Thicken the Sauce
Remove the chicken and shred or slice it.
Pour the sauce into a saucepan and simmer for 3–5 minutes.
For a thicker glaze:
Mix 1 tsp cornstarch with 1 tbsp water. Stir into the simmering sauce and cook until glossy and slightly thickened.
Return the chicken to the sauce and toss to coat.
