Slow Cooker Sweet Chili Chicken (Print version)

Tender chicken in sticky sweet chili sauce with garlic and ginger. Easy weeknight meal ready in hours with minimal prep.

# What goes in:

→ 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

# Cooking steps:

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 breasts.
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 cooked chicken and shred with two forks or slice as desired.
06 - Return the shredded chicken to the slow cooker and toss thoroughly to coat with the sauce.
07 - Serve hot, garnished with green onions, sesame seeds, and fresh cilantro.

# Tips from flavorandfeast:

01 -
  • The sauce does all the heavy lifting, creating restaurant quality flavor with almost zero effort
  • It is one of those magical recipes that tastes even better as leftovers
02 -
  • The sauce thickens naturally as it cools, so do not worry if it looks thin right after cooking
  • Chicken thighs work beautifully here and stay even juicier than breasts
03 -
  • Grate your ginger against the grain to avoid tough fibers in your sauce
  • Low and slow is better here, high heat can make the chicken tough

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