An easy and healthy alternative to a takeout favorite. Works great with a side of broccoli, and it is easy to spice up or down depending upon your tastes.


  • 2.5 lb boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 cup honey
  • 1/2 cup soy sauce
  • 4 Tbsp diced onion
  • 2 Tbsp ketchup
  • 2 Tbsp Sriracha (if you prefer less spice, use 4 Tbsp ketchup and no Sriracha)
  • 2 Tbsp canola oil
  • 2 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 4 tsp cornstarch dissolved in 6 Tbsp water
  • Sesame seeds


  • Spray slow cooker with cooking spray or use liner
  • Season chicken with salt and pepper and place on bottom
  • Combine honey, soy sauce, onion ketchup, Sriracha, oil, garlic and pepper flakes in a small bowl; pour over chicken
  • Cook on low for 3-4 hours or until chicken is just cooked through
  • Remove chicken from Crock-pot, leaving sauce
  • Dissolve cornstarch in water and pour into Crock-Pot; stir
  • Replace lid and cook sauce on high for 10 minutes
  • Cut chicken in bite-sized pieces then return to Crock-Pot; toss with sauce
  • Sprinkle with sesame seeds and serve over rice