Slow Cooker Sweet Chili Chicken (Printable version)
Tender chicken in sticky sweet chili sauce with garlic and ginger, ready in 4 hours.
# Ingredient list:
→ 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 (Optional)
09 - 2 green onions, sliced
10 - 1 teaspoon sesame seeds
11 - Fresh cilantro leaves
# Directions:
01 - Arrange 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 thoroughly combined.
03 - Pour the sauce mixture evenly over the chicken breasts.
04 - Cover and cook on low setting 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 to coat evenly with the sauce. Serve hot garnished with sliced green onions, sesame seeds, and fresh cilantro.
# Expert Tips:
01 -
- The sauce develops this incredibly complex flavor profile while you go about your day, and thickens into something restaurant-quality without any work from you.
- Its one of those rare recipes that somehow tastes even better as leftovers, making it perfect for meal prep or tomorrows lunch.
02 -
- The sauce will seem thin when you first pour it, but it thickens beautifully during cooking and clings perfectly to the shredded chicken.
- Resist the urge to lift the lid too often—every time you do, you lose heat and extend the cooking time considerably.
03 -
- If you want extra crispy bits, transfer the shredded chicken to a baking sheet and broil for 2 to 3 minutes after shredding—the sugars caramelize beautifully.
- For a spicier version, add red pepper flakes or a drizzle of sriracha when you whisk the sauce together.