SLOW COOKER HOT HONEY CHICKEN BOWLS

Crockpot Hot Honey Chicken Bowls - Olivia Adriance

5 from 9 votes

SLOW COOKER HOT HONEY CHICKEN BOWLS

This Hot Honey Chicken Bowl recipe is loaded with goodness! Shredded sweet and spicy chicken is paired with roasted sweet potatoes and a pickle coleslaw for one delicious bite. Great for meal prep or whip up a batch of just the chicken for game days!

Prep Time15

Cook Time2 15

Total Time2 30

Course: Main Course

Cuisine: American

Keyword: Chicken breast recipes, Chicken breasts, Hot honey, Slow cooker chicken, Slow cooker recipes

Servings:

Author: Olivia Adriance

Ingredients

Hot Honey Chicken:

3 large boneless, skinless chicken breasts (approximately 2 ½ pounds)
1 tablespoon crushed red pepper flakes
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
2 tablespoons coconut sugar
1 cup honey
1 tablespoon apple cider vinegar
¼ cup avocado oil

Roasted Sweet Potatoes:

2 large sweet potatoes, cut into ¼-inch rounds
3 tablespoons avocado oil
Salt & pepper for seasoning

Coleslaw:

(1) 14 to 16 ounce package of coleslaw mix
1 ½ cups chopped dill pickles, diced small
½ cup red or sweet onion, finely diced

Coleslaw Dill Pickle Dressing:

¼ rounded cup mayo or avocado mayo
¼ cup dill pickle juice
½ teaspoon garlic powder
Pinch of salt
Several grinds of fresh black pepper

For Serving:

Mixed greens
Prepared white rice

Instructions

For the Hot Honey Chicken:

Spray the bottom of a slow cooker with non-stick spray. I used avocado oil spray.
In a small bowl, mix the pepper flakes, smoked paprika, garlic powder, coconut sugar, and salt.
Sprinkle the seasoning over the chicken, evenly coating the chicken breasts.
Pour the honey, the apple cider vinegar, and the avocado oil over the top of the chicken.
Cover and cook on HIGH for 2 - 2 ½ hours. Depending on the slow cooker, it could take more or less time. (Start testing for doneness around the 2 hour mark; mine was ready to shred after 2 hours and 15 minutes. You're looking for the chicken to be golden, brown and delicious!)
Turn the slow cooker to WARM setting.
Transfer the chicken to a large bowl. Shred with 2 forks or tongs. (You could shred while it is still in the slow cooker, but you will want to remove around 1 cup of the sauce first).
Remove around 1 cup of the sauce before transferring the shredded chicken back to the slow cooker. Stir to completely coat the chicken in the sauce. Set extra sauce aside.
The chicken can remain on the WARM setting for quite a while.

For the Roasted Sweet Potatoes:

Preheat your oven to 425°F.
Add the sweet potato rounds to a bowl and toss with 3 tablespoons of avocado oil and season with salt and pepper.
Add the sweet potatoes to a sheet pan in a single layer and roast in your preheated oven for 35 to 40 minutes.

For the Coleslaw:

In a large bowl, whisk together the dressing ingredients (mayo, pickle juice, garlic powder, salt, and pepper).
Add the slaw ingredients (shredded cabbage mix, chopped dill pickles, and diced onion) to the dressing. Toss to thoroughly combine.
Chill in the fridge for at least 20 to 30 minutes.

Assemble:

To assemble, pile some mixed greens into a bowl, add the cooked white rice, the roasted sweet potatoes, a heaping portion of the slaw and the chicken.
Drizzle with extra hot honey sauce and ENJOY!

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