– **Title**: Slow Cooker Sweet Chili Chicken
– **Ingredients**:
– 2 lbs chicken breasts (boneless, skinless)
– 1 cup sweet chili sauce
– 1/2 cup soy sauce
– 1/4 cup rice vinegar
– 2 tablespoons honey
– 1 tablespoon minced garlic (about 3 cloves)
– 1 tablespoon grated ginger
– 1 bell pepper (any color), sliced
– 1 onion, sliced
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes (optional, for heat)
– 2 green onions, sliced (for garnish)
– Cooked rice or noodles (for serving)
– **Instructions**:
1. Place the chicken breasts in the bottom of the slow cooker.
2. In a medium bowl, mix together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, grated ginger, black pepper, and red pepper flakes (if using).
3. Pour the sauce mixture over the chicken in the slow cooker.
4. Add the sliced bell pepper and onion on top of the chicken and sauce.
5. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
6. Once cooked, shred the chicken in the slow cooker using two forks, mixing it with the sauce and vegetables.
7. Serve the sweet chili chicken over cooked rice or noodles, and garnish with sliced green onions. Enjoy!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are great for this dish because they cook evenly and become tender. You can substitute them with thighs for a richer flavor or even use tofu for a vegetarian option!
Sweet Chili Sauce: This ingredient provides the dish’s signature sweetness. If you want to control the sweetness or make it less sugary, you can mix your own by blending some hot sauce and sugar or honey. Store-bought versions are fine too!
Soy Sauce: Standard soy sauce adds salty richness. If you’re reducing sodium, you could use low-sodium soy sauce or tamari for a gluten-free option. Coconut aminos are also a nice alternative for a slightly sweeter taste.
Rice Vinegar: It adds a tangy flavor, balancing the sweet chili sauce. If you’re out, white vinegar can work in a pinch, but add a little sugar to mimic the sweetness. Lemon juice is another option for a fresh flavor.
Red Pepper Flakes: Use these for a bit of heat! If you prefer something milder, you can skip these or use a pinch of black pepper instead. If wanting more heat, fresh chilies or sriracha can also do the trick!
What’s the Best Way to Shred Chicken After Cooking?
Shredding the chicken is a key step to make the flavors soak in properly. Here’s how you can do it easily:
- Once the chicken is cooked, take it out of the slow cooker using tongs.
- Place it on a cutting board and use two forks to pull the meat apart into shredded pieces.
- Return the shredded chicken to the slow cooker and stir it into the sauce—this infuses more flavor!
This technique works best when the chicken is hot and tender, making shredding easy. It’s one of my favorite parts to watch how the chicken just falls apart!
How to Make Slow Cooker Sweet Chili Chicken
Ingredients You’ll Need:
For the Chicken and Sauce:
- 2 pounds boneless, skinless chicken breasts
- 1 cup sweet chili sauce
- 1/4 cup soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup rice vinegar
- 1/4 teaspoon red pepper flakes (optional, for extra heat)
For Thickening:
- 1 tablespoon cornstarch
- 2 tablespoons water
For Serving:
- Sliced green onions, for garnish
- Cooked rice (for serving)
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare, and then you’ll let your slow cooker do the work! It will need about 6-8 hours on low or 3-4 hours on high to cook the chicken until it’s perfectly tender. After that, just a quick 15-20 minutes to thicken up the sauce.
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless chicken breasts directly into your slow cooker. Make sure they fit comfortably inside; you want all that delicious sauce to coat them well.
2. Mix the Sauce:
In a separate bowl, combine the sweet chili sauce, soy sauce, minced garlic, minced ginger, and rice vinegar. If you like a kick, add in the red pepper flakes. Pour this flavorful mixture over the chicken in the slow cooker, covering the chicken evenly.
3. Cook the Chicken:
Now it’s time to let the slow cooker work its magic! Cover it up and cook on low for 6-8 hours, or on high for 3-4 hours. You’ll know it’s done when the chicken is fully cooked and tender. You can relax while it cooks!
4. Shred the Chicken:
Once the chicken is cooked, take it out of the slow cooker and shred it into pieces using two forks. It should pull apart easily when it’s tender. Put the shredded chicken back into the slow cooker, mixing it with the sauce.
5. Thicken the Sauce:
To give your sauce a nice, thick texture, combine the cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Stir this mixture into the sauce in the slow cooker. Let it cook on high for an additional 15-20 minutes, so the sauce can thicken beautifully.
6. Serve and Enjoy:
It’s time to plate up your delicious slow cooker sweet chili chicken! Serve it over a bed of cooked rice and garnish with sliced green onions for a fresh touch. Enjoy your meal!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to increase the cooking time. If cooking on low, aim for about 8-10 hours, and if on high, you may need 4-5 hours. Always ensure that the chicken is cooked through to an internal temperature of 165°F (75°C).
What If I Don’t Have Sweet Chili Sauce?
No problem! You can make a quick substitute by combining 1/2 cup of regular chili sauce with 1/4 cup of honey or sugar. This will give you a sweet and spicy sauce that works well in this recipe!
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish and store it in the refrigerator for up to 3 days before serving. Reheat it gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.
