Slow Cooker Sweet Chili Chicken
A hands-off, saucy crowd-pleaser that turns simple pantry staples into sticky, sweet-umami chicken perfect for serving over rice any night of the week.
Ingredients
Main ingredients
- 2 lbs chicken (thighs or breasts) Thighs stay juicier; breasts cook faster.
- 1 cup sweet chili sauce Store-bought sweet chili is easiest; use more or less to taste.
- 1/2 cup soy sauce Use low-sodium if preferred. For gluten-free, use tamari.
- 1/4 cup honey Maple syrup or agave are fine substitutes.
- 2 cloves garlic, minced Or 1/2 teaspoon garlic powder in a pinch.
- 1 tablespoon fresh ginger, minced Or 1/2 teaspoon ground ginger.
- Salt and pepper to taste Go light with salt if using regular soy sauce.
- for serving Cooked rice Jasmine or brown rice are great matches.
Instructions
Preparation
- In the slow cooker bowl, whisk together the sweet chili sauce, soy sauce, honey, minced garlic, and minced ginger until smooth.
- Add the chicken pieces and turn them to coat thoroughly with the sauce. Arrange chicken in a single layer if possible.
- Scatter the sliced bell pepper and onion over the chicken; they’ll steam and soften while adding flavor.
- Season lightly with salt and pepper. Remember soy sauce brings saltiness, so taste after cooking and adjust.
Cooking
- Cover and cook on low for 6–7 hours or on high for 3–4 hours. Chicken is done when it reaches 165°F (74°C) and is tender.
- Serve whole or shred the chicken with two forks in the sauce. Spoon over cooked rice and spoon extra sauce over the top.
Notes
Store leftovers in an airtight container within two hours of cooking. They’ll keep 3–4 days in the fridge and can be frozen for up to 3 months. Reheat gently.