Dredge chicken in flour, add to slow cooker. 4 simple ingredients later: terrific dinner!

1. Prepare the chicken: Pat the chicken dry with paper towels and trim any excess fat. Cut large pieces into evenly sized chunks or leave whole if you prefer shredded chicken later.

2. Coat with flour: Place the flour in a shallow bowl or a zip-top bag. Add the chicken and toss until all pieces are lightly and evenly coated, shaking off any extra flour. This helps the sauce thicken and cling to the chicken.

3. Mix the sauce: In a small bowl, whisk together the sriracha, honey, and soy sauce until smooth. Taste a tiny bit and adjust the heat by adding more honey if you’d like it sweeter and milder.

4. Add to slow cooker: Lightly spray the slow cooker with nonstick spray. Arrange the floured chicken in an even layer in the bottom. Pour the sriracha-honey-soy mixture over the top, turning the chicken pieces gently to coat.

5. Cook low and slow: Cover and cook on LOW for 4–5 hours or on HIGH for 2–3 hours, until the chicken is cooked through and very tender. If using whole breasts or thighs, they should shred easily with two forks.

6. Thicken if needed (optional): If you’d like a thicker sauce, remove the lid for the last 20–30 minutes of cooking and switch to HIGH, letting some of the liquid cook off. Gently stir once or twice so the chicken stays coated.

7. Serve: Taste the sauce and adjust with a drizzle of honey or a splash more soy sauce if needed. Serve the chicken over rice, noodles, or your favorite side, spooning extra sauce over the top.