Slow Cooker Sweet Chili Chicken (Printable)

Tender chicken in a sticky sweet chili garlic ginger sauce, ready after 4 hours of slow cooking.

# What You Need:

→ Poultry

01 - 4 boneless skinless chicken breasts (about 1.2 lbs)

→ Sauce

02 - 1 cup sweet chili sauce
03 - 2 tablespoons soy sauce (use gluten-free if needed)
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:

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, ensuring all pieces are coated.
04 - Cover and cook on low heat 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 if preferred.
06 - Return shredded chicken to the slow cooker and toss thoroughly with the sauce. Serve immediately topped with green onions, sesame seeds, and fresh cilantro.

# Expert Advice:

01 -
  • The sauce transforms into this impossibly glossy glaze that clings to every shred of chicken
  • You can throw everything in the slow cooker and walk away until dinner time
  • The leftovers somehow taste even better the next day, if they last that long
02 -
  • Resist the urge to lift the lid during cooking—every time you do, you add 15-20 minutes to the cooking time
  • The sauce might look thin at first, but it thickens beautifully as the chicken releases its juices and concentrates
  • If you are home, give everything a quick stir halfway through for more even coating
03 -
  • Pat the chicken dry before adding it to help the sauce adhere better
  • Let the shredded chicken sit in the sauce for at least 10 minutes before serving for maximum flavor absorption

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