Slow Cooker Sweet Chili Chicken (Printable)
Tender chicken in sticky sweet chili sauce with garlic and ginger flavors
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (about 1.2 lbs)
→ Sauce
02 - 1 cup sweet chili sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon honey
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - 1 teaspoon sesame oil
→ Garnish
09 - 2 green onions, sliced
10 - 1 teaspoon sesame seeds
11 - Fresh cilantro leaves
# How To Make It:
01 - Place the chicken breasts in the bottom of a slow cooker.
02 - In a medium bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil until well combined.
03 - Pour the sauce evenly over the chicken, ensuring all pieces are covered.
04 - Cover and cook on low for 4-5 hours, or until chicken is tender and reaches an internal temperature of 165°F.
05 - Remove the chicken from the slow cooker and shred using two forks or slice as desired.
06 - Return the shredded chicken to the slow cooker and toss thoroughly with the sauce. Serve hot, garnished with green onions, sesame seeds, and cilantro.
# Expert Tips:
01 -
- The sauce creates this incredible sticky glaze that coats every single piece of chicken
- Pretty much zero active cooking time once you get everything in the pot
- Leftovers (if you somehow have any) taste even better the next day
02 -
- The sauce will look thin when you first pour it in, but it thickens beautifully as the chicken releases its juices and everything reduces together
- Resist the urge to lift the lid too often—every peek adds about 15 minutes to your cooking time
03 -
- If your chicken breasts are particularly thick, pound them to an even thickness before cooking
- A quick splash of lime juice right before serving brightens everything and cuts through the richness