Slow Cooker Sweet Chili Chicken (Printable)
Tender chicken in a sticky sweet chili garlic ginger sauce. Ready in 4 hours with just 10 minutes prep.
# What You Need:
→ Poultry
01 - 4 boneless skinless chicken breasts (approximately 1.2 pounds)
→ Sauce
02 - 1 cup sweet chili sauce
03 - 2 tablespoons soy sauce
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
# Steps:
01 - Place chicken breasts in an even layer at the bottom of the slow cooker insert.
02 - Whisk together sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil in a medium bowl until fully combined.
03 - Pour the prepared sauce evenly over the chicken, ensuring all pieces are covered.
04 - Cover and cook on low heat for 4 to 5 hours until chicken is tender and reaches an internal temperature of 165°F.
05 - Transfer cooked chicken to a cutting board and shred using two forks, or slice into strips as preferred.
06 - Return shredded chicken to the slow cooker and toss thoroughly with the sauce. Serve immediately topped with green onions, sesame seeds, and fresh cilantro.
# Expert Hints:
01 -
- The sauce creates this incredible sticky glaze that coats every shred of chicken
- Four hours of hands off cooking means you can actually unwind after work
- The leftovers somehow taste even better wrapped in warm tortillas the next day
02 -
- Cheaper sweet chili sauces can be overly sweet, so taste yours first and adjust with extra rice vinegar if needed
- The sauce thickens naturally as it cooks, but resist the urge to remove the lid too often
- Letting the shredded chicken sit in the sauce for 15 minutes before serving helps it absorb all those flavors
03 -
- Pat the chicken dry before adding it to help the sauce adhere better
- If you want thicker sauce, remove the chicken and reduce the sauce on high for 30 minutes