Description
This Slow Cooker Sweet Chili Chicken recipe is a delicious and easy Asian-inspired dish that is perfect for a flavorful weeknight dinner. Tender chicken cooked in a sweet and tangy sauce, served over jasmine rice, and garnished with green onions and sesame seeds.
Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts
- 1 cup sweet chili sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
- cooked jasmine rice for serving
- chopped green onions and sesame seeds for garnish (optional)
Ingredients:
Instructions
- Place the chicken breasts in the slow cooker: Arrange the chicken breasts at the bottom of the slow cooker.
- Prepare the sauce: In a small bowl, mix sweet chili sauce, soy sauce, rice vinegar, honey, garlic, and ginger. Pour the sauce over the chicken.
- Cook the chicken: Cover and cook on low for 4–5 hours or on high for 2–3 hours until the chicken is tender.
- Shred the chicken: Remove the chicken, shred it using two forks. For a thicker sauce, mix cornstarch with water and add it to the slow cooker.
- Combine and thicken: Return the shredded chicken to the pot, stir to combine, and cook on high for an additional 10–15 minutes to thicken the sauce slightly.
- Serve: Serve the chicken over jasmine rice and garnish with green onions and sesame seeds.
Notes
- For a spicier version, add 1–2 teaspoons of sriracha or red pepper flakes.
- This recipe also works well with boneless chicken thighs. Leftovers make great wraps or rice bowl toppings.
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 17g
- Sodium: 720mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 95mg
