Slow Cooker Sweet Chili Chicken (Printable Version)
Tender chicken in sticky sweet chili sauce with garlic and ginger. Perfect for busy weeknights.
# 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
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 - Arrange chicken breasts in an even layer at the bottom of the slow cooker insert.
02 - Combine sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil in a medium bowl. Whisk thoroughly until honey is fully dissolved and ingredients are well incorporated.
03 - Pour the prepared sauce mixture evenly over the chicken, ensuring all pieces are coated.
04 - Cover and cook on low setting for 4 to 5 hours, until chicken reaches an internal temperature of 165°F and is tender throughout.
05 - Transfer cooked chicken to a cutting board. Shred using two forks or slice into strips according to preference.
06 - Return shredded chicken to the slow cooker and toss gently to coat evenly with sauce. Serve immediately, topped with sliced green onions, sesame seeds, and fresh cilantro if desired.
# Expert Tips:
01 -
- It literally cooks itself while you handle life, work, or maybe just a good book
- The sauce hits that perfect spot between sweet and spicy that keeps everyone coming back for seconds
02 -
- Cheaper sweet chili sauces can be overly sweet or weirdly gelatinous, so taste yours first
- The sauce thickens beautifully as it cooks down, but do not be tempted to remove the lid early
03 -
- Pat the chicken dry before adding it to help the sauce stick better
- Use chicken thighs if you want meat that practically shreds itself