Slow Cooker Sweet Chili Chicken (Printer-Friendly Version)
# What You'll Need:
→ For the Glaze
01 -
1 ½ pounds boneless skinless chicken thighs (you can substitute breasts if you prefer)
02 -
¾ cup sweet chili sauce
03 -
1 ½ cups chicken broth
04 -
½ teaspoon kosher salt
05 -
½ teaspoon black pepper
06 -
¼ cup soy sauce
→ For the thickened glaze
07 -
¼ cup chicken broth
08 -
2 tablespoons cornstarch
→ For the garnish
09 -
1 handful snipped cilantro
# Let's Cook!:
01 -
In the bottom of a large slow cooker, combine sweet chili sauce, chicken broth, salt, pepper, and soy sauce. Whisk together until well mixed.
02 -
Add chicken thighs on top of the glaze mixture, and spoon some of the glaze over the top of the chicken to coat.
03 -
Cover and cook on low for 6 hours. Do not open the lid while cooking to maintain the moisture inside the slow cooker.
04 -
Remove the chicken and cut into bite-sized pieces. Before returning chicken to the crockpot, thicken the sauce by whisking the remaining ¼ cup broth and cornstarch together in a small glass. Pour this slurry into the glaze and stir to combine.
05 -
Add the cut chicken back to the slow cooker, cover, and allow to cook for about 20-30 minutes more. This is the perfect amount of time to prepare some rice or other sides.
06 -
To serve, add the snipped cilantro over the top, stir to incorporate, and enjoy! This dish pairs well with rice or your favorite grain.
# Recipe Notes:
01 -
Chicken thighs tend to be more flavorful and juicy than breasts, but either cut works well in this recipe.
02 -
The sweet chili sauce gives the chicken a hint of heat, but it's balanced by the other ingredients. Spicy food lovers may want to add some chili garlic sauce for more kick.
03 -
This dish is great served over rice or another grain. Leftovers make a delicious addition to salads for lunch the next day.