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- 2 lbs boneless, skinless chicken thighs - 1 cup sweet chili sauce - 1/4 cup soy sauce - 2 tablespoons honey - 2 cloves garlic, minced - 1 tablespoon grated fresh ginger - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 small onion, sliced - 1/4 cup chopped fresh cilantro (for garnish) - Sesame seeds (for garnish) The main ingredients for this recipe are simple yet flavorful. I love using chicken thighs because they stay moist during cooking. The sweet chili sauce adds a lovely sweetness, while the soy sauce gives it depth. Next, I mix in honey for extra sweetness. Garlic and ginger bring warmth and spice. These flavors combined with the chicken create a delicious sauce that coats everything. For the veggies, I use red and green bell peppers and onion. They add color, crunch, and flavor to the dish. Fresh cilantro and sesame seeds make a great garnish. They add a pop of freshness and texture. Every ingredient plays a key role. They work together to make your meal tasty and satisfying. Enjoy the process of gathering these ingredients. It will all come together into a beautiful dish! {{ingredient_image_1}} To start, you need to layer the chicken in your slow cooker. Place 2 lbs of boneless, skinless chicken thighs at the bottom. This helps them cook evenly. Next, whisk together the sauce ingredients. In a bowl, mix 1 cup of sweet chili sauce, 1/4 cup of soy sauce, 2 tablespoons of honey, 2 cloves of minced garlic, and 1 tablespoon of grated fresh ginger. Blend until smooth. Now, pour the sauce over the chicken. Make sure each piece is well coated. This step adds flavor as the chicken cooks. After that, add the sliced vegetables. Toss in 1 red bell pepper, 1 green bell pepper, and 1 small onion on top of the chicken. Finally, set the cooking time. Cook on low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easy to shred. Once the cooking time is up, shred the chicken. Use two forks to pull it apart right in the slow cooker. Mix it well with the vegetables and sauce. This step makes sure every bite is packed with flavor. Serve the sweet chili chicken over cooked rice or quinoa. Garnish with chopped cilantro and sesame seeds for a pretty touch. Enjoy your meal! To keep chicken tender, use boneless, skinless thighs. They hold moisture well. Cooking on low heat for longer gives juicy results. Aim for 6-8 hours in the slow cooker. For shredding, wait a few minutes after cooking. This lets the chicken cool slightly. Use two forks to pull apart the meat. Mix it back into the sauce for flavor. Serve the sweet chili chicken over rice or quinoa. Both absorb the sauce well. This adds texture and flavor to each bite. Try adding toppings like chopped green onions or sliced chili peppers. These give a fresh crunch. A sprinkle of sesame seeds also adds a nice touch. If you like spice, add red pepper flakes or sriracha. Stir them into the sauce before cooking. Start with a little and taste as you go. For a sweet and savory balance, add a touch more honey. This enhances the sauce's flavor without overpowering it. Pro Tips Marinate for Extra Flavor: For a more intense flavor, marinate the chicken in the sauce mixture overnight before cooking. Use Fresh Ingredients: Fresh garlic and ginger significantly enhance the flavor of the dish compared to dried counterparts. Customize Your Veggies: Feel free to add other vegetables like carrots or snap peas for added color and nutrition. Serve with a Twist: For a fun twist, serve the sweet chili chicken in lettuce wraps instead of rice or quinoa. {{image_2}} You can easily swap out some ingredients for this dish. If you need a gluten-free option, use tamari or coconut aminos instead of soy sauce. Both give you that savory flavor without gluten. For sweeteners, you can use maple syrup or agave instead of honey. This choice still gives you that nice sweetness. Want to change the flavor? Add some pineapple for a tropical twist. The sweetness of the pineapple pairs well with the chili sauce. You can also squeeze in some fresh lime juice for a citrus kick. It brightens the dish and adds a nice zing. If you’re short on time, use an Instant Pot. It cooks the chicken in about 20 minutes. Just set it to high pressure for 10 minutes and let it naturally release. You can also bake this dish in the oven. Just place everything in a baking dish and cook at 375°F for about 35-40 minutes. This gives you a nice, slightly crispy texture. To keep your sweet chili chicken fresh, store it in the fridge. Use an airtight container. This helps keep the flavors locked in. You can keep it for up to four days. If you want to freeze it, let it cool first. Then, place it in a freezer-safe bag or container. Remove as much air as possible. This will help prevent freezer burn. Frozen sweet chili chicken can last up to three months. When reheating, do it slowly. The best way is in the microwave or on the stove. If using the microwave, reheat in short bursts. Stir between each burst to keep it even. On the stove, use a low heat setting. Add a splash of water or broth to keep it moist. Serve it with fresh rice or quinoa to add texture. You can also top it with more cilantro or sesame seeds for extra flavor. Leftovers can be stored in the fridge for up to four days. If you freeze it, it lasts three months. Always check for signs of spoilage. Look for a sour smell or a change in color. If it looks or smells off, it’s best to throw it away. Keeping an eye on your food helps you enjoy it safely! Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts. Thighs are juicier, but breasts will work. Just check the cooking time. Chicken breasts may need less time and can dry out if overcooked. Is this recipe suitable for meal prep? Absolutely! This sweet chili chicken is perfect for meal prep. You can cook a big batch and store it in the fridge. It keeps well for about four days. Just reheat it when you need a quick meal. What’s the best way to serve sweet chili chicken? Serve it over cooked rice or quinoa. The grains soak up the sauce, making every bite tasty. You can also add a side of steamed veggies for more color and nutrition. How can I adjust the spiciness? To adjust the spice, add more or less sweet chili sauce. If you like it spicier, try adding red pepper flakes or sriracha. For a milder version, use less sauce. What are the calorie counts for this recipe? This recipe has about 300 calories per serving. This can vary based on serving size and sides. Pairing it with quinoa or rice adds more calories. How can I make it healthier? To make it healthier, use less honey or low-sugar sweet chili sauce. You can also add more veggies, like broccoli or carrots, for extra nutrients. This article covers a tasty slow cooker sweet chili chicken recipe. We explored ingredients, cooking steps, and tips to make it perfect. You learned about variations and smart storage to keep your meal fresh. Remember, cooking should be fun and flexible. Feel free to tweak flavors to your liking. Enjoy this dish with family or friends. Your kitchen can be a place of creativity. Happy cooking!

Slow Cooker Sweet Chili Chicken

A delicious and easy slow cooker recipe featuring tender chicken thighs coated in a sweet and spicy chili sauce, served with fresh vegetables.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 7 hours
Course Main Course
Cuisine Asian
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 cup sweet chili sauce
  • 0.25 cup soy sauce
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 1 red bell pepper sliced
  • 1 green bell pepper sliced
  • 1 small onion sliced
  • 0.25 cup chopped fresh cilantro (for garnish)
  • 1 serving cooked rice or quinoa (for serving)
  • 1 serving sesame seeds (for garnish)

Instructions
 

  • Prepare the Slow Cooker: Begin by placing the chicken thighs at the bottom of your slow cooker.
  • Mix the Sauce: In a bowl, whisk together the sweet chili sauce, soy sauce, honey, minced garlic, and grated ginger until well combined.
  • Add the Sauce: Pour the sauce mixture over the chicken thighs, ensuring that they are well coated.
  • Add Vegetables: Toss in the sliced red and green bell peppers and onion on top of the chicken and sauce.
  • Cook: Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours, until the chicken is tender and easily shredded.
  • Shred the Chicken: Once cooked, use two forks to shred the chicken directly in the slow cooker, mixing it with the vegetables and sauce.
  • Serve: Serve the sweet chili chicken over cooked rice or quinoa. Garnish with chopped cilantro and a sprinkle of sesame seeds.

Notes

Serve with rice or quinoa for a complete meal.
Keyword chicken, easy dinner, slow cooker, sweet chili