It’s sweet, it’s spicy, and it’s ready to be eaten any way you like it: on a salad, over cauliflower rice, on a 100-calorie flat sandwich bun, in lettuce cups, or straight out of a bowl!

Prep: 5 minutes

Cook: 3 – 4 hours on high or 7 – 8 hours on low


  • 1/3 cup honey
  • 1/3 cup sriracha hot chili sauce
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1 1/4 lbs. raw pheasant breast
  • 1/4 tsp. each salt and black pepper
  • 1 cup chopped onion


  1. Add honey, sriracha, garlic powder, and onion powder to a slow cooker. Stir until uniform.
  2. Season pheasant with salt and pepper, and add to the slow cooker.
  3. Top with onion. Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours, until pheasant is fully cooked.
  4. Transfer pheasant to a large bowl. Shred with two forks.
  5. Return shredded pheasant to the slow cooker, and mix well.


1/5th of recipe (about 3/4 cup): 237 calories, 3g total fat (0.5g sat fat), 650mg sodium, 25g carbs, 0.5g fiber, 21.5g sugars, 26g protein

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