Slow Cooker Sweet Chili Chicken (Printable)
Tender chicken in a 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 lbs)
→ Sauce
02 - 1 cup sweet chili sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
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
09 - 2 green onions, sliced
10 - 1 teaspoon sesame seeds
11 - Fresh cilantro leaves
# Directions:
01 - Arrange the chicken breasts in an even layer at the bottom of the slow cooker insert.
02 - In a medium mixing bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until fully combined.
03 - Pour the sauce mixture evenly over the chicken breasts, ensuring all pieces are well coated.
04 - Cover the slow cooker and cook on low heat for 4 to 5 hours, or until the chicken reaches an internal temperature of 165°F and is tender throughout.
05 - Carefully transfer the cooked chicken to a cutting board or plate. Use two forks to shred the meat into bite-sized pieces, or slice as preferred.
06 - Return the shredded chicken to the slow cooker and stir thoroughly to coat with the sauce. Serve hot, generously garnished with sliced green onions, sesame seeds, and fresh cilantro.
# Expert Advice:
01 -
- The sauce becomes impossibly thick and glossy while you go about your day
- Minimal prep means you can start it and forget it until dinnertime
02 -
- Resist the urge to open the lid during cooking, or you will need to add extra time
- The sauce thickens dramatically in the last 30 minutes, so do not panic if it looks thin early on
03 -
- Pat the chicken dry before adding it to help the sauce adhere better
- Let the shredded chicken sit in the warm sauce for 10 minutes before serving for maximum flavor absorption