Go Back
For this dish, you will need the following main ingredients: - 2 lbs boneless, skinless chicken thighs - 1 cup sweet chili sauce - 1/4 cup low-sodium soy sauce - 3 cloves garlic, minced - 1 tablespoon freshly grated ginger - 1 tablespoon rice vinegar - 1 tablespoon sesame oil - 1 red bell pepper, thinly sliced - 1 green bell pepper, thinly sliced - 1 large onion, thinly sliced The sauce blends sweet and savory flavors: - 1 cup sweet chili sauce adds sweetness. - 1/4 cup low-sodium soy sauce gives saltiness. - Fresh garlic and ginger boost the taste. - Rice vinegar adds a tangy kick. - Sesame oil brings a nutty aroma. You can make your meal look great with these garnishes: - 2 green onions, chopped for freshness. - A sprinkle of sesame seeds for crunch. Serve this sweet chili chicken over steamed jasmine rice or quinoa. It adds nutrition and a nice texture. The bright green onions and sesame seeds provide a lovely finish. Enjoy how this dish tastes and looks! {{ingredient_image_2}} Start by cutting the chicken thighs into bite-sized chunks. This helps them cook evenly and makes serving easy. Next, season the chicken pieces with salt and freshly ground black pepper. This simple step enhances the flavor of the chicken, making it taste even better. In a medium bowl, whisk together the sweet chili sauce, low-sodium soy sauce, minced garlic, freshly grated ginger, rice vinegar, and sesame oil. Mix until the sauce is smooth and all ingredients are well combined. This sauce adds a sweet and spicy kick to the chicken. Place the seasoned chicken pieces into the slow cooker. Pour the sauce mixture over the chicken, making sure each piece is well coated. Gently stir to spread the sauce evenly. Layer the sliced red and green bell peppers, along with the sliced onion, on top of the chicken. These veggies will add flavor as they cook. Cover the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours. The chicken should be tender and reach an internal temperature of 165°F (74°C). When the cooking time is done, use two forks to shred the chicken right in the slow cooker. Mix it well with the sauce and vegetables. This creates a delicious, cohesive dish. Taste it and adjust the seasoning if needed. Serve the sweet chili chicken over steamed jasmine rice or quinoa. Garnish with freshly chopped green onions and a sprinkle of sesame seeds for a pop of color. Enjoy this flavorful dinner with family and friends! I find using a slow cooker gives the best results for sweet chili chicken. If you set it to low, cook for 6-7 hours. On high, you only need 3-4 hours. You want the chicken to reach 165°F. This makes sure the meat is tender and juicy. To boost the taste, consider adding some fresh herbs. Chopped cilantro or basil can give a fresh lift. You can also add more garlic or a dash of lime juice for a zesty kick. Mixing in a few crushed red pepper flakes can add some heat if you like spice. Once your sweet chili chicken cools, place it in an airtight container. It stays fresh in the fridge for 3-4 days. If you want to keep it longer, freeze it for up to three months. Just make sure to thaw it in the fridge before reheating. This way, your meal stays tasty and safe to eat. Pro Tips Marinate for Extra Flavor: For an even deeper flavor, consider marinating the chicken in the sweet chili sauce mixture for a few hours or overnight before cooking. This allows the flavors to penetrate the meat more thoroughly. Vegetable Variations: Feel free to add other vegetables like broccoli, snap peas, or carrots for added nutrition and color. Just make sure to cut them into similar sizes for even cooking. Serving Suggestions: This dish pairs beautifully with jasmine rice, but you can also serve it with quinoa or cauliflower rice for a lower-carb option. Leftover Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist. {{image_4}} You can change the recipe based on what you have. If you lack sweet chili sauce, use a mix of honey and sriracha. This gives both sweetness and heat. For a lighter option, choose chicken breasts instead of thighs. They cook faster and stay juicy. If you want more veggies, add carrots or snap peas. They add color and crunch. To make this dish gluten-free, swap soy sauce for tamari or coconut aminos. These options work well and taste great. If you follow a low-carb diet, use a sugar-free sweet chili sauce. This keeps the flavor while cutting carbs. You can also serve it over cauliflower rice instead of regular rice. This keeps the dish light and healthy. You can cook sweet chili chicken in an Instant Pot if you're short on time. Use the sauté function to brown the chicken first. Then, add the sauce and cook on high pressure for 10 minutes. Make sure to release the pressure carefully. On the stove, use a deep skillet. Cook the chicken and sauce over medium heat for 20-30 minutes. Stir often to prevent sticking. Both methods keep the chicken tender and flavorful. After enjoying your slow cooker sweet chili chicken, let it cool down. Transfer leftovers to airtight containers. Make sure they are sealed well to keep moisture in and air out. Store them in the fridge for easy access. If you plan to eat it later, freezing is a great option. When you are ready to enjoy the chicken again, take it out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. For reheating, use your microwave or stovetop. If using the microwave, heat it in short intervals, stirring in between. On the stovetop, warm it up in a pan over low heat. Add a splash of water or broth to keep it moist. In the fridge, your sweet chili chicken lasts about 3-4 days. If you freeze it, it can stay good for up to 3 months. When freezing, make sure to label your containers with the date. This helps you know when to use it. Always check for any signs of spoilage before eating leftovers. Yes, you can use chicken breasts. They will cook well in the slow cooker. The chicken will be a bit leaner than thighs. This may change the texture slightly. Breasts may dry out if overcooked. So, keep an eye on the cooking time. You can keep leftovers for about three to four days in the fridge. Make sure to store them in an airtight container. If you want to keep them longer, freeze them. The sweet chili chicken freezes well for up to three months. Just thaw in the fridge before reheating. Sweet chili chicken goes great with steamed jasmine rice or quinoa. You can also serve it with fresh veggies or a salad. For a twist, try it in a wrap or on a bun. Garnish with green onions and sesame seeds for added flavor. This blog post detailed how to make sweet chili chicken. We covered the main ingredients, cooking steps, and tips to get the best flavor. Remember to store leftovers properly for later use. You can try fun variations like using chicken breasts or different cooking methods to fit your needs. With these easy steps, you can create a tasty meal that everyone will enjoy. Now it's time for you to gather the ingredients and start cooking. You’ll love the results!

Slow Cooker Sweet Chili Chicken Delight

A flavorful slow-cooked dish featuring tender chicken thighs in a sweet and spicy chili sauce, complemented by fresh vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Asian
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup sweet chili sauce
  • 1/4 cup low-sodium soy sauce
  • 3 cloves garlic, minced
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 large red bell pepper, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 2 green onions chopped (for garnish)
  • 1 sprinkle sesame seeds (for garnish)
  • to taste salt and freshly ground black pepper

Instructions
 

  • Begin by cutting the chicken thighs into bite-sized chunks. Season the pieces generously with salt and pepper to enhance their flavor.
  • In a medium mixing bowl, whisk together the sweet chili sauce, soy sauce, minced garlic, freshly grated ginger, rice vinegar, and sesame oil until the ingredients are thoroughly combined and a smooth sauce forms.
  • Place the seasoned chicken pieces into the slow cooker. Pour the prepared sauce mixture over the chicken, ensuring all pieces are well coated. Gently stir to distribute the sauce evenly.
  • Layer the sliced red and green bell peppers along with the sliced onion on top of the chicken in the slow cooker. This will allow the vegetables to infuse their flavors into the dish as it cooks.
  • Secure the lid on the slow cooker and set it to cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and reaches an internal temperature of 165°F (74°C).
  • Once the cooking time is complete, use two forks to shred the chicken right inside the slow cooker, mixing it well with the sauce and vegetables. This will create a flavorful, cohesive dish.
  • Taste the concoction and adjust the seasoning as needed, adding extra salt or freshly ground pepper according to your palate.

Notes

Serve over steamed jasmine rice or quinoa, garnished with green onions and sesame seeds.
Keyword chicken, slow cooker, sweet chili