Shredded sweet-and-spicy chicken pairs with oven-roasted sweet potatoes and a tangy pickle slaw for a craveable bowl meal.
Hot honey — the brilliant balance of heat and sweetness — has become a pantry favorite. While you can buy it in stores, making a hot honey-style sauce at home lets you control the spice and sweetness. That idea inspired this Slow Cooker Hot Honey Chicken Bowl recipe.
It’s essentially three recipes in one: shredded hot-honey chicken, roasted sweet potatoes, and a dill-pickle coleslaw. Each element is delicious on its own, but together they build a satisfying, well-rounded bowl.
The slow cooker makes the chicken effortless. While it simmers, roast a tray of sweet potatoes — they keep well for meal prep, so make extras for the week. The slaw comes together in under five minutes and adds bright acidity and crunch thanks to pickle juice and dill pickles.
Assemble bowls with a base of greens and rice, then pile on sweet potatoes, slaw, and the shredded chicken. Drizzle extra sauce if you like it saucier. Grab a fork and enjoy.
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Key Ingredients for Hot Honey Pulled Chicken Bowls
This dish breaks into three parts: hot honey chicken, roasted sweet potatoes, and a dill pickle coleslaw. Below are the main ingredients to have on hand.
Hot Honey Chicken
- Chicken: About 2½ pounds (three large boneless, skinless breasts) or thighs. Cooking time varies with size—start checking around 2 hours.
- Spices: Crushed red pepper flakes, smoked paprika, garlic powder, salt, and coconut sugar create the spicy-sweet seasoning.
- Honey: Use raw or local honey when possible for best flavor.
- Apple Cider Vinegar: A splash helps tenderize and brighten the sauce.
- Serving Suggestions: Mixed greens and cooked white rice make great bases for the bowls.
Roasted Sweet Potatoes
- Sweet Potatoes: Two large, sliced into 1/4-inch rounds. Any variety will work; toss with oil, salt, and pepper before roasting.
Dill Pickle Coleslaw
- Mayo: Regular or avocado mayo. Greek yogurt could also be substituted if you prefer.
- Dill Pickles: Use your favorite brand. The recipe uses both the chopped pickles and the pickle juice in the dressing.
- Red Onion: Finely diced to avoid an overpowering bite.
- Cabbage: About 6 cups shredded. A bagged coleslaw mix plus some extra shredded red cabbage works well.
How to Make Crockpot Hot Honey Chicken Bowls with Sweet Potatoes and Slaw
Overview: cook the chicken in a slow cooker, roast the sweet potatoes in the oven, and toss together the quick pickle slaw. Then assemble bowls with greens and rice.
Make the Chicken
Spray the slow cooker with non-stick spray and add the chicken breasts. Combine crushed red pepper flakes, smoked paprika, garlic powder, coconut sugar, and salt. Coat the chicken evenly with the spice blend and sprinkle the coconut sugar over the top. Pour honey, apple cider vinegar, and avocado oil over the chicken.
Recipe Tip
Coat your measuring cup with non-stick spray before measuring the honey to make pouring easier.
Cover and cook on HIGH for 2 to 2½ hours, checking for doneness beginning around 2 hours. When the chicken is golden and easily shreddable, switch the cooker to WARM.
Shred the Chicken
Transfer the chicken to a large bowl and shred with two forks, tongs, or a mixer. Remove about 1 cup of sauce from the slow cooker and set it aside before returning the shredded chicken to the cooker. Stir to coat the chicken; reserve extra sauce for those who want more.
Make the Sweet Potatoes
Preheat the oven to 425°F. Toss sweet potato rounds with 3 tablespoons avocado oil, salt, and pepper. Arrange in a single layer on a sheet pan and roast 35 to 40 minutes, until tender and golden. Roasted sweet potatoes store well for meal prep.
Make the Slaw
Whisk together mayonnaise, dill pickle juice, garlic powder, salt, and pepper. Add shredded cabbage mix, chopped dill pickles, and diced red onion. Toss to combine and chill for 20 to 30 minutes to let flavors meld.
Assemble the Bowls
Layer mixed greens in a bowl, add a scoop of cooked white rice, roasted sweet potatoes, a generous portion of slaw, and the shredded hot honey chicken. Drizzle with extra reserved sauce if desired. Serve and enjoy.
Other Chicken Bowls You’ll Love:
- Loaded Greek Chicken Bowl with Dairy-Free Tzatziki
- Saucy Simple Pineapple Chicken
- Sticky Glazed Ginger Chicken Meatballs
- Sheet Pan Cashew Chicken and Veggies
- Ginger Honey Ground Chicken Bowls
SLOW COOKER HOT HONEY CHICKEN BOWLS
Ingredients
Hot Honey Chicken:
- 3 large boneless, skinless chicken breasts (about 2½ pounds)
- 1 tbsp crushed red pepper flakes
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 2 tbsp coconut sugar
- 1 cup honey
- 1 tbsp apple cider vinegar
- ¼ cup avocado oil
Roasted Sweet Potatoes:
- 2 large sweet potatoes, cut into ¼-inch rounds
- 3 tbsp avocado oil
- Salt and pepper to taste
Coleslaw:
- 1 (14–16 oz) package coleslaw mix
- 1½ cups chopped dill pickles, diced small
- ½ cup finely diced red or sweet onion
Coleslaw Dill Pickle Dressing:
- ¼ rounded cup mayo or avocado mayo
- ¼ cup dill pickle juice
- ½ tsp garlic powder
- Pinch of salt and freshly ground black pepper
For Serving:
- Mixed greens
- Prepared white rice
Instructions
For the Hot Honey Chicken:
- Spray the bottom of the slow cooker with non-stick spray and add the chicken.
- Mix pepper flakes, smoked paprika, garlic powder, coconut sugar, and salt. Sprinkle the seasoning evenly over the chicken.
- Pour the honey, apple cider vinegar, and avocado oil over the chicken.
- Cover and cook on HIGH for 2–2½ hours, checking for doneness around 2 hours.
- When ready, switch the slow cooker to WARM. Transfer chicken to a bowl and shred. Remove about 1 cup of sauce before returning the shredded chicken to the slow cooker; reserve extra sauce if desired.
For the Roasted Sweet Potatoes:
- Preheat oven to 425°F.
- Toss sweet potato rounds with 3 tbsp avocado oil, salt, and pepper.
- Arrange in a single layer on a sheet pan and roast for 35–40 minutes, until tender and golden.
For the Coleslaw:
- Whisk mayo, dill pickle juice, garlic powder, salt, and pepper in a large bowl.
- Add coleslaw mix, chopped pickles, and diced onion; toss to combine.
- Chill for 20–30 minutes before serving.
Assemble:
- Layer mixed greens and cooked rice in a bowl. Top with roasted sweet potatoes, a generous scoop of slaw, and the shredded hot honey chicken.
- Drizzle with reserved hot honey sauce if desired and serve.
Nutrition
Carbohydrates: 77 g |
Protein: 15 g |
Fat: 18 g
Nutrition information is an approximation.
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