Pour this 1 mixture over raw chicken breasts into a slow cooker for a weeknight dinner that hits different every single time

Place the raw chicken breasts in an even layer on the bottom of your slow cooker. It’s okay if they overlap slightly.

In a medium bowl, whisk together the honey, sriracha sauce, soy sauce, rice vinegar, and toasted sesame seeds until the mixture is smooth and well combined. If using, whisk in the minced garlic and ginger as well. This is your one flavorful mixture.

Carefully pour the entire mixture over the raw chicken breasts in the slow cooker, making sure the chicken is well coated. Use a spoon to nudge the chicken around so the sauce gets underneath and between the pieces.

Cover the slow cooker with the lid and cook on LOW for 3 1/2 to 4 1/2 hours, or on HIGH for about 2 to 3 hours, until the chicken is cooked through and easily shreds with a fork. Every slow cooker runs a bit differently, so start checking toward the earlier end of the time range.

Once the chicken is done, transfer the breasts to a cutting board and let them rest for a few minutes. While they rest, if you’d like a thicker sauce, whisk together the cornstarch and cold water in a small bowl to make a slurry, then stir it into the cooking liquid in the slow cooker. Cover and cook on HIGH for 10 to 15 minutes, or until slightly thickened.

Shred the chicken with two forks or slice it into strips, then return it to the slow cooker. Toss the chicken in the sauce until everything is evenly coated and glossy.

Taste the sauce and adjust if needed—add a little more honey if you want it sweeter, or a small drizzle of sriracha if your crew likes more heat.

Serve the honey sriracha chicken over cooked rice, spooning extra sauce over the top. Garnish with additional sesame seeds and sliced green onions, if desired. Enjoy warm.