Hot Honey BBQ Slow Cooker Shredded Chicken

You have to try this shredded hot honey chicken! Its sweet and spicy flavors taste incredible on sandwiches, tacos, salads, and more. Paired with homemade coleslaw, this recipe will be a new family favorite.

Hot honey BBQ chicken

How do you get your protein? 

Personally, I believe variety is the spice of life. I cook with a plethora of meat and plant-based proteins, from Pistachio-Crusted Salmon to Crispy Air Fryer Tofu. 

Chicken is one protein source that is constantly in my kitchen. It’s light, versatile, and suits just about any flavor combination that I dream up!

Today’s recipe features chicken at its very best – slow-cooked and shredded in a hot honey BBQ marinade. It’s tangy, sweet, and lightly spicy.

In other words, the flavor is going to blow your mind.

Plus, I’m sharing my favorite creamy coleslaw recipe, made with plain Greek yogurt for that extra punch of protein. Pair them together for the ultimate BBQ spread!

Ingredients needed

Here’s a little bit about everything that goes into my hot honey chicken and homemade coleslaw recipes:

• Chicken breasts: The base of this dish is 4 large chicken breasts (2.5 lbs). They get super tender during the slow cooking process. 
• Barbeque sauce: I use 1 cup of BBQ sauce to start my hot honey marinade. Use your favorite variety – I like Stubb’s or Sweet Baby Ray’s.
• Honey: I use ½ cup of honey in the chicken marinade, plus 2 tbsp in the coleslaw for a light sweetness. 
• Sriracha: The hot honey marinade calls for ¼ cup sriracha, though you can adjust this based on your heat preference. 
• Apple cider vinegar: 1 tbsp apple cider vinegar adds a great tang to the chicken marinade.
• Garlic + onion powder: I use 1 tsp each of garlic and onion powder to season the hot honey marinade.
• Salt + pepper: Salt and pepper are necessities in any savory dish! I use ½ tsp pepper and 1 tsp salt in both the chicken marinade and the coleslaw dressing. 
• Coleslaw: I use a 16oz bag of pre-shredded coleslaw mix to keep things quick and easy.
• Plain Greek yogurt: 1 cup of plain Greek yogurt is the base of my homemade coleslaw dressing. It’s a lighter alternative to mayonnaise and also adds protein content. 
• Mayonnaise: I include ½ cup of mayonnaise in the coleslaw dressing to make it extra creamy. 
• Red wine vinegar: I also use ¼ cup red wine vinegar in the coleslaw dressing for a tart and lightly sweet addition. 
• Celery seed: Finally, I include 2 tbsp of celery seed for that classic coleslaw flavor. It gives the dressing a peppery bite to balance the sweet honey and tangy red wine vinegar.

Kitchen tools required

Gather these kitchen essentials to cook this hot honey BBQ chicken.

• Nonstick cooking spray
• Slow cooker
• 3 mixing bowls
• Whisk
• 2 forks (for shredding chicken)

You’ll also need a few measuring cups, including 1 cup, ½ cup, ¼ cup, 1 tbsp, 1 tsp, and ½ tsp. 

How to make hot honey BBQ chicken

First, spray the bottom of your slow cooker with a nonstick cooking spray. Then, add four chicken breasts to the slow cooker in an even layer. 

Next, we’ll mix the marinade! To a mixing bowl, add 1 cup barbeque sauce, ½ cup honey, ¼ cup sriracha, 1 tbsp apple cider vinegar, 1 tsp each of garlic and onion powder, ½ tsp pepper, and 1 tsp salt. Whisk well until combined. 

Pour your hot honey marinade over the chicken and cook on low heat for four hours or high heat for two hours. When it’s done, it should easily shred. Shred your chicken and give it a good stir. 

While your chicken is cooking, prepare the coleslaw. Add the slaw mix to a large mixing bowl.

Whisk the dressing ingredients in a separate mixing bowl, including 1 cup plain Greek yogurt, ½ cup mayonnaise, ¼ cup red wine vinegar, 2 tbsp celery seed, 2 tbsp honey, ½ tsp pepper, and 1 tsp salt. 

Pour the prepared dressing over your coleslaw, toss until coated, and you’re ready to chow down!

Recipe tips

Below are some common hot honey chicken questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!

How to serve hot honey chicken

This shredded chicken is delicious in sandwiches. Add it to buns, along with homemade coleslaw and the pickles of your choice. 

The chicken is also super tasty in tacos, paired with pickled red onions and more of that homemade slaw. 

Finally, try this honey honey bbq chicken on top of your favorite green salad or a bed of coleslaw! For salad inspiration, try my Fall Harvest Salad or Pear and Blue Cheese Walnut Salad.

Other tasty serving options include:

• Adding shredded chicken to a grilled quesadilla with cheddar cheese
• Elevating pizza night with a grilled BBQ chicken pizza
• Creating a protein power bowl with brown rice, black beans, sweet potato, fresh greens, and avocado
• Topping nacho chips with BBQ chicken, shredded cheese, pickled jalapeno peppers, and a drizzle of crema
• Making hot honey chicken lettuce wraps with butter lettuce cups, cucumber slices, and shredded carrots
• Baking shredded chicken stuffed peppers with brown rice and cheese

How do I make this hot honey chicken spicier? 

If you love heat, adjust the sriracha levels to your preference. Add an extra tablespoon at a time, tasting the marinade as you go. 

For a more custom heat option, add extra spice through creative toppings:

• Pickled jalapenos
• Spicy pickled red onions
• Drizzle of sriracha
• Crushed red pepper flakes
• Chili crisp

Storing leftovers

This BBQ shredded chicken is perfect for meal prep because it can be stored and used for a variety of weekday meals. 

To store your hot honey chicken, allow it to cool completely, then add it to an airtight container. It should last 3-4 days in the refrigerator. 

Store your coleslaw in a separate airtight container. It should last in the refrigerator for 3-5 days. 

If you liked this recipe, you’ll want to try these!

Want more easy meal ideas? Try any (or all) of these savory delights:

• Honey Mustard Crispy Chicken Salad
• Soup Dumpling Meatballs
• Spicy Roasted Veggie Date Salad
• Sausage French Onion Pasta
• Thai Noodle Salad with Walnut Butter

Recipe by Erin Antoniak and Photos by Bake and Bacon