Slow Cooker Sweet Chili Chicken (Printable)
Tender chicken in sticky sweet chili sauce with garlic and ginger. Perfect for easy weeknight dinners.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approximately 1.2 pounds)
→ Sauce
02 - 1 cup sweet chili sauce
03 - 2 tablespoons soy sauce (gluten-free if necessary)
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 (Optional)
09 - 2 green onions, sliced
10 - 1 teaspoon sesame seeds
11 - Fresh cilantro leaves
# How to Make It:
01 - Place chicken breasts in the bottom of the slow cooker, ensuring even distribution for consistent cooking.
02 - Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil in a medium bowl until fully incorporated.
03 - Pour the sauce mixture evenly over the chicken. Cover and cook on low heat for 4 to 5 hours until chicken reaches internal temperature of 165°F and is tender throughout.
04 - Transfer cooked chicken to a cutting board. Shred using two forks or slice as preferred for serving.
05 - Return shredded chicken to the slow cooker and toss thoroughly to coat with sauce. Serve immediately garnished with sliced green onions, sesame seeds, and fresh cilantro.
# Expert Suggestions:
01 -
- The sauce develops this incredible sticky consistency that clings to every shred of chicken
- Its practically foolproof but tastes like you spent hours over the stove
02 -
- The sauce thickens significantly in the last hour of cooking, so resist the urge to open the lid too often
- Chicken thighs work even better if you prefer extra succulent meat that stands up to long cooking
03 -
- Pat the chicken dry before adding it to help the sauce cling better
- Let the finished dish rest for 10 minutes before serving so the sauce redistributes evenly