Can I use frozen chicken in Slow Cooker Sweet Chili Chicken?

Yes, you can use frozen chicken, but cook it on high for the first hour so it heats evenly. Frozen chicken releases extra moisture, so you may need to thicken the sauce at the end.

Should I use chicken thighs or chicken breasts?

Both work well, but chicken thighs stay juicier in the slow cooker. Chicken breasts are leaner and still flavorful as long as you avoid overcooking.

How do I thicken the sauce?

You can thicken the sauce by stirring in a cornstarch slurry and cooking on high for about twenty minutes until it becomes glossy and coats the chicken.

Is sweet chili chicken spicy?

Sweet chili sauce is mild and more sweet than spicy. You can add chili paste or red pepper flakes if you prefer more heat.

Can I freeze the leftovers?

Yes, you can freeze leftovers for up to three months. Add a splash of broth when reheating to restore the original sauce texture.

Slow Cooker Sweet Chili Chicken – Stunning Flavor You’ll Love

Description

This easy slow cooker sweet chili chicken recipe makes tender shredded chicken simmered in a sweet, tangy, slightly spicy sauce that is perfect for rice, tacos, or meal prep.

Ingredients

Scale

2 pounds boneless, skinless chicken thighs
1 cup sweet chili sauce
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup low-sodium chicken broth
1 cup sliced bell peppers (optional)
1/2 cup chopped onions (optional)
1 cup pineapple chunks (optional)
1 tablespoon chili paste, for extra heat (optional)
1 tablespoon brown sugar, for a sweeter finish (optional)

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Instructions

Whisk the sweet chili sauce, soy sauce or tamari, rice vinegar, minced garlic, minced ginger, chicken broth, salt, and pepper together in a medium bowl.
Place the chicken thighs in the slow cooker and add the bell peppers, onions, and pineapple if using.
Pour the sweet chili sauce mixture evenly over the chicken and vegetables, turning the chicken so it is fully coated.
Cover and cook on low for 6 hours or on high for 4 hours, until the chicken is very tender and cooked through.
If you want a thicker sauce, whisk 1 teaspoon cornstarch with 1 tablespoon cold water, stir into the sauce, and cook on high for about 20 minutes.
Shred or slice the chicken directly in the slow cooker, then stir it back into the sauce so every piece is coated.
Serve the sweet chili chicken over rice, in tacos or lettuce wraps, or in bowls with your favorite vegetables and toppings.

Notes

Chicken thighs stay juicier than chicken breasts in the slow cooker, but you can substitute breasts and reduce the cook time slightly.
For a gluten free version, use tamari or certified gluten free soy sauce and make sure your sweet chili sauce is gluten free.
To keep the meal lighter, skip the pineapple and brown sugar and serve the chicken over cauliflower rice or a big bed of sautéed vegetables.
For a halal version, simply use halal-certified chicken and the rest of the ingredients as written.
This recipe freezes well; cool completely, portion into freezer containers, and freeze for up to 3 months.
Leftover sweet chili chicken reheats well in a skillet with a splash of broth or water to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 6 hours
Category: Dinner
Method: Slow Cooker
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving (about 1 cup chicken with sauce)
Calories: 442
Sugar: 13
Sodium: 615
Fat: 21
Saturated Fat: 6
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 17
Fiber: 2
Protein: 42
Cholesterol: 16