Slow Cooker Sweet Chili Chicken (Print View)
Tender slow-cooked chicken in a sticky sweet chili garlic ginger glaze. Ready in 4 hours with only 10 minutes prep.
# What You Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts (approximately 1.2 lbs)
→ 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
# How to Make It:
01 - Place chicken breasts in the bottom of the slow cooker, ensuring they lay flat for even cooking.
02 - In a medium bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and sesame oil until fully incorporated.
03 - Pour the sauce mixture evenly over the chicken, coating all pieces.
04 - Cover and cook on low setting for 4-5 hours, or until chicken reaches an internal temperature of 165°F and is tender throughout.
05 - Remove cooked chicken from the slow cooker and shred using two forks, or slice as preferred.
06 - Return shredded chicken to the slow cooker, toss thoroughly with the sauce, and serve hot garnished with green onions, sesame seeds, and cilantro.
# Expert Tips:
01 -
- The sauce develops this incredible depth of flavor that happens naturally while you are busy doing literally anything else
- Leftovers taste even better the next day, if they actually last that long in your fridge
02 -
- The sauce will look thin when you first pour it over the chicken, but it thickens beautifully as it cooks down
- Letting the chicken rest in the sauce for at least 15 minutes after shredding makes a huge difference in how much flavor gets absorbed
03 -
- Pat the chicken dry before adding it to the slow cooker, this helps the sauce adhere better as it cooks
- If you have time, sear the chicken breasts in a hot pan for 2 minutes per side before slow cooking for extra flavor depth