Slow Cooker Sweet Chili Chicken

introduction

This Slow Cooker Sweet Chili Chicken is an easy, tasty dish you can set and forget. It uses simple ingredients and makes a flavorful sauce that pairs well with rice. If you like simple slow cooker chicken dishes, you may also enjoy the slow cooker chicken and mushroom stroganoff recipe.

why make this recipe

Make this recipe because it is quick to prepare, needs little hands-on time, and gives a sweet and spicy sauce that everyone likes. It works well for weeknights, meal prep, or when you want a warm dinner with little fuss.

how to make Slow Cooker Sweet Chili Chicken

1. Put the raw chicken thighs or breasts in the bottom of the slow cooker.
2. Mix the sweet chili sauce, soy sauce, rice vinegar, honey, garlic, and ginger in a bowl.
3. Add the sliced red pepper, yellow pepper, and onion on top of the chicken.
4. Pour the sauce over the chicken and vegetables so everything is coated.
5. Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender.
6. Thirty minutes before serving, stir together the cornstarch and water to make a slurry. Add it to the slow cooker and cook on high for 30 minutes to thicken the sauce.
7. Serve the chicken over cooked rice and garnish with green onions and sesame seeds.

Ingredients :

• 2 pounds boneless, skinless chicken thighs or breasts
• 1 cup sweet chili sauce
• ¼ cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 tablespoons cornstarch
• 2 tablespoons water
• Green onions, chopped (for garnish)
• Sesame seeds (for garnish)
• Cooked rice (for serving)

Directions :

1️⃣ Prepare the Slow Cooker: Place the chicken thighs or breasts at the bottom of the slow cooker.
2️⃣ Make the Sauce: In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger until well combined.
3️⃣ Add Vegetables: Layer the sliced red bell pepper, yellow bell pepper, and onion on top of the chicken in the slow cooker.
4️⃣ Combine and Cook: Pour the sauce over the chicken and vegetables, ensuring everything is evenly coated. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
5️⃣ Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the sauce. Cover and cook on high for the remaining 30 minutes.
6️⃣ Serve: Once the sauce has thickened, serve the sweet chili chicken over cooked rice. Garnish with chopped green onions and sesame seeds.

how to serve Slow Cooker Sweet Chili Chicken

Serve the chicken over steamed white or brown rice. Add a side of steamed broccoli or a simple green salad. Top with chopped green onions and a sprinkle of sesame seeds for extra flavor and color.

how to store Slow Cooker Sweet Chili Chicken

Cool the chicken to room temperature, then store in an airtight container in the fridge for up to 3–4 days. Reheat in the microwave or on the stove over low heat until warmed through. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw overnight in the fridge before reheating.

tips to make Slow Cooker Sweet Chili Chicken

• Use thighs for juicier meat and breasts if you prefer leaner chicken.
• Slice the peppers and onion thin so they cook evenly.
• Do not lift the lid while cooking; slow cooker heat escapes and can add time.
• If the sauce is too thin after cooking, make a little more cornstarch slurry and add in small amounts until you get the thickness you want.
• Taste and adjust the honey or soy sauce to control sweetness and salt.

variation (if any)

• Add pineapple chunks for a sweet, tangy twist.
• Stir in red pepper flakes or sriracha if you want more heat.
• Swap bell peppers for snap peas or carrots for different textures.
• Use coconut aminos instead of soy sauce to make it gluten-free.

FAQs

Q: Can I use frozen chicken?
A: Yes, but add 1–2 hours to the cooking time and check the chicken reaches 165°F (74°C).

Q: Can I skip the cornstarch?
A: You can skip it, but the sauce will be thinner. Simmer longer with the lid off to reduce it, or use a slurry to thicken quickly.

Q: Is this recipe good for meal prep?
A: Yes. It stores well in the fridge and freezes nicely for future meals.

Q: Can I make this on the stove or in an Instant Pot?
A: Yes. On the stove, simmer covered on low until chicken is done. In an Instant Pot, use the poultry setting or manual high pressure for about 10–12 minutes, then use quick release and thicken the sauce with a slurry.

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