Slow Cooker Sweet Chili Chicken
A tender, juicy chicken dish cooked in sweet chili sauce with colorful peppers and onions, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts Use thighs for a more tender result.
- 1 cup sweet chili sauce
- ¼ cup low-sodium soy sauce Use tamari for gluten-free version.
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Vegetables
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 1 small onion, sliced
For Thickening
- 2 tablespoons cornstarch Can substitute with flour.
- 2 tablespoons water
For Serving
- as needed servings cooked rice For serving.
- as needed garnish green onions and sesame seeds For garnish.
Instructions
Preparation
- Prepare the Slow Cooker: Begin by placing the chicken thighs or breasts at the bottom of the slow cooker.
- 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 mixed.
- Add Vegetables: Layer the sliced red bell pepper, yellow bell pepper, and onion on top of the chicken.
- Combine and Cook: Pour the sauce over everything, ensuring even coating. Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender.
- Thicken the Sauce: About 30 minutes before serving, mix cornstarch and water in a small bowl to create a slurry. Stir into the slow cooker to thicken the sauce, cover, and cook on high for the remaining 30 minutes.
- Serve: Once thickened, serve the sweet chili chicken over cooked rice and garnish with chopped green onions and sesame seeds.
Notes
Cut chicken into uniform pieces for even cooking. Taste-test the sauce before pouring it on, adjusting sweetness or saltiness as needed. Use a meat thermometer to confirm doneness (165°F internal temperature).