Slow Cooker Creamy Sriracha Chicken is an easy one-pot dinner perfect for those crazy weeknights. The whole family will love it because you can control the heat level by how much or little sriracha you add. The creaminess from the cream cheese mellows out the heat as well. It is served over red potatoes steamed right in the slow cooker so the cleanup is easy peasy.
Don’t let the word “Sriracha” in this recipe title scare you off. You can use just a little bit of sriracha for flavor if heat/spicy isn’t your thing. Or you can use more (like we do) if you do enjoy some good heat in your food;) The cream cheese also tones down the heat of the sriracha.
The inspiration for this Slow Cooker Creamy Sriracha Chicken came from one of our all time favs! It makes regular appearances on our football season game day spreads and our weeknight rotations: Slow Cooker Buffalo Ranch Chicken Sliders. My sister had told me that her mother-in-law makes my recipe but serves it on baked potatoes instead of slider rolls. I thought that sounded yummy and wanted to try it out.
It had been a while since I had made my sliders, but I just went by memory when I went to make this dish. We usually always have buffalo sauce, but for some reason we were out. I didn’t feel like going to the store, so I went with what we had on-hand Sriracha. I also totally forgot about the ranch packet🤦🏼♀️ I still like the way it turned out.
I have figured out this little hack for cooking potatoes in the slow cooker. I place a piece of aluminum foil over the food that I am cooking in the slow cooker. I place the potatoes on the aluminum foil, add some salt and pepper and a splash of chicken stock (to keep the potatoes moist). I cook the potatoes in the slow cooker with the other food. The potatoes don’t get mushy (like they would if they were down in with the other food) and steam perfectly! Check out my IG story below for a visual.
We loved this Slow Cooker Creamy Sriracha Chicken over red potatoes! You could certainly serve it in slider rolls, over brown rice or quinoa, or over a salad!?! Did I go too far with the salad? Hmmm…not sure 😉
Here is your recipe for Slow Cooker Creamy Sriracha Chicken:
- 1 medium to large sweet yellow onion, sliced
- 2-3 garlic cloves, minced or pressed
- 1.5 lbs. boneless chicken breasts
- 8 oz. reduced fat cream cheese
- 1 tbsp. to ½ cup (depending on how spicy you like it) Sriracha
- sea salt and fresh ground pepper, to taste
- 1 tbsp. fresh herbs (cilantro, parsley or basil are nice), chopped (optional)
- 8-10 Red Potatoes, washed
- sea salt and fresh ground pepper, to taste
- splash of chicken stock
- Place a slow cooker liner in the base of a slow cooker or spray generously with nonstick spray.
- Add sliced onion and garlic to slow cooker.
- Top with chicken breasts.
- Add cream cheese, sriracha, salt and pepper
- Cook on low for 8 hours or 4 hours on high
- Stir to combine and shred the chicken
- Serve over potatoes, rice or quinoa. Or in slider rolls or over a salad.
- Have the Sriracha available for those who would like to add more spice.
- Top with chopped fresh herbs, if using
- Place a piece of aluminum foil over the chicken mixture in the slow cooker.
- Add potatoes, salt, pepper and chicken broth
- Cover and cook with the chicken mixture.