Slow Cooker Sweet Chili Chicken (Printable)

Tender chicken in sticky sweet chili sauce with garlic and ginger. Perfect hands-off weeknight dinner.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts (about 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 (Optional)

09 - 2 green onions, sliced
10 - 1 teaspoon sesame seeds
11 - Fresh cilantro leaves

# How To Make It:

01 - Arrange the chicken breasts in an even layer at the bottom of the slow cooker.
02 - In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until well combined.
03 - Pour the sauce mixture evenly over the chicken, ensuring all pieces are covered.
04 - Cover and cook on low heat for 4-5 hours, or until the chicken is tender and reaches an internal temperature of 165°F.
05 - Remove the cooked chicken from the slow cooker and shred using two forks, or slice as preferred.
06 - Return the shredded chicken to the slow cooker and toss thoroughly with the sauce. Serve hot, garnished with sliced green onions, sesame seeds, and fresh cilantro.

# Expert Tips:

01 -
  • The sauce thickens into this incredible glaze that youll want to eat straight off the spoon
  • Five minutes of prep time means you can walk away and come back to dinner basically done
  • Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
  • The sauce will look thin when you first pour it in but thickens beautifully as it cooks down with the chicken juices
  • Resist the urge to lift the lid too often, every peek adds about 15 minutes to your cooking time
  • If you want it spicier, add red pepper flakes at the start rather than sriracha at the end so the heat has time to meld
03 -
  • Pat the chicken dry with paper towels before adding it to help the sauce stick better
  • Let the chicken rest for 5 minutes after cooking before shredding so it stays juicy

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