Description
This Slow Cooker Sweet Chili Chicken is tender, juicy, and coated in a sticky, flavorful sauce with hints of garlic, ginger, and honey. Paired with vibrant bell peppers and served over rice, it’s a satisfying and easy meal that’s perfect for busy weeknights.
Ingredients
- Chicken and Vegetables:
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- Sauce:
- 1 cup sweet chili sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Thickening:
- 2 tablespoons cornstarch
- 2 tablespoons water
- For Serving:
- Cooked rice
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
1️⃣ Prepare the Slow Cooker:
Place the chicken thighs or breasts at the bottom of the slow cooker.
2️⃣ Make the Sauce:
In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger until smooth and well combined.
3️⃣ Add Vegetables:
Layer the sliced red bell pepper, yellow bell pepper, and onion on top of the chicken in the slow cooker.
4️⃣ Combine and Cook:
Pour the prepared sauce evenly over the chicken and vegetables, ensuring everything is coated.
Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and cooked through.
5️⃣ Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry.
Stir the slurry into the slow cooker to thicken the sauce. Cover and cook on high for the remaining 30 minutes.
6️⃣ Serve:
Once the sauce has thickened, serve the sweet chili chicken over cooked rice.
Garnish with chopped green onions and sesame seeds.
Notes
- Chicken Options: Both chicken thighs and breasts work well, but thighs stay juicier during the long cooking process.
- Vegetable Variations: Add broccoli, snap peas, or carrots for extra texture and color.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 3-7 hours
Nutrition
- Serving Size: 4-6