Coat chicken in flour and toss in slow cooker. With only 4 more ingredients, get a terrific dinner


I've experimented with various Sriracha chicken recipes, using honey, maple syrup, and even plain sugar. However, I often found the sweetness overpowering, leaving a too-sweet aftertaste. In my latest version, I've struck the perfect balance by incorporating orange marmalade. It offers a sweet flavor that doesn't overwhelm, allowing the Sriracha's spice to shine through.

What I love most about this recipe is its simplicity and convenience. With just five ingredients and no need for browning or pre-cooking, everything goes straight into the slow cooker. And in just four hours, you'll have a delicious dish ready to enjoy.

5-Ingredient Sriracha Chicken

Servings: 6

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes


2 pounds boneless, skinless chicken thighs

1 cup all-purpose flour

1 cup orange marmalade

1/4 cup Sriracha sauce

Juice of 2 limes


Begin by coating the chicken thighs in all-purpose flour, shaking off any excess.

In a separate bowl, mix together the orange marmalade, Sriracha sauce, and lime juice.

Place the floured chicken at the bottom of a 6-quart slow cooker.

Pour the marmalade and Sriracha mixture over the chicken.

Cover the slow cooker with its lid and cook on low for 4 hours. Stir once or twice during cooking to ensure the chicken is fully coated in the sauce. The chicken should be tender and have a nice orange hue when it's ready.

Once cooked, plate and serve this delightful dish!

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