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

For milder palates or younger kids, cut the sriracha down to 2 tablespoons and increase the honey to 2/3 cup so the sauce leans more sweet than spicy. If you have a heat-loving crowd, you can bump the sriracha up to 1/3 cup or swirl a little extra on top at the table. To make this more of a one-pot meal, tuck 2 to 3 cups of sturdy vegetables—like carrot coins, bell pepper strips, or snap peas—around the chicken before pouring the mixture over the top (just know delicate veggies may get very soft). For a lower-sodium version, use low-sodium soy sauce and add a squeeze of fresh lime at the end instead of extra salt. If your family prefers dark meat, this recipe works beautifully with boneless, skinless chicken thighs; they stay extra juicy and can handle longer cooking. For picky eaters who like things plain, set aside one small chicken breast and cook it in a separate foil packet on top of the others with just a spoonful of the mixture, so their portion is lightly flavored but not too saucy. You can also change up how you serve it: pile the shredded chicken into lettuce cups or tortillas for wraps, spoon it over cauliflower rice for a lighter option, or use it as a topping for baked potatoes or grain bowls. Leftovers keep well in the fridge for up to 3 days and reheat nicely in the microwave with a splash of water to loosen the sauce.