Name: Slow Cooker Sweet Chili Chicken
Prep time: 15 min
Cook time: 360 min
Total time: 375 min
Ingredients: 2 pounds boneless, skinless chicken thighs or breasts (Thighs stay juicier; breasts are leaner.); 1 cup sweet chili sauce (Store-bought sambal sweet chili or homemade.); 1/4 cup low-sodium soy sauce (Or tamari for gluten-free.); 2 tablespoons rice vinegar (Substitute apple cider vinegar in a pinch.); 2 tablespoons honey (Maple syrup works for vegan option.); 3 cloves garlic (Minced (or 1 tsp garlic powder if pressed for time).); 1 tablespoon fresh ginger (Grated (or 1/2 tsp ground ginger).); 1 red bell pepper sliced; 1 yellow bell pepper sliced (Or use orange/green.); 1 small onion (Sliced (white or yellow).); 2 tablespoons cornstarch (Or arrowroot for gluten-free.); 2 tablespoons water (To make slurry.); Green onions chopped (For garnish.); Sesame seeds for garnish; Cooked rice for serving (Jasmine or long-grain work well.)

I make this slow cooker sweet chili chicken at least once a month when I need a hands-off dinner that still feels special. Tender chicken slowly braised in a glossy, sweet-and-spicy sauce, bright bell peppers, and a sticky finish that clings to rice — it’s exactly the kind of comfort food that travels well from potluck to weeknight table.

Why you’ll love this dish

This slow cooker sweet chili chicken is an easy, low-effort dinner that tastes like you spent way more time on it. It’s perfect when you want a saucy one-pot meal that’s family-friendly, budget-conscious (use thighs for more flavor and value), and adaptable for lunches or meal prep. The sauce balances sweet chili sauce with soy, rice vinegar, and honey so it’s tangy, sweet, and lightly savory — a crowd-pleaser.

“We served this at a busy weeknight dinner and everyone asked for seconds — the peppers stay bright and the sauce is irresistible.”

Reasons to make it now:

Set it in the morning and dinner is ready hours later.
Kid-friendly but with enough heat for adults (adjust sweet chili sauce to taste).
Great for making ahead; flavors deepen in the fridge.

Step-by-step overview

Layer boneless chicken in the slow cooker.
Whisk a simple Asian-style sauce and pour over the chicken.
Add sliced peppers and onion on top.
Slow-cook until the chicken is fork-tender.
Stir in a cornstarch slurry near the end to thicken the sauce.
Serve over rice and garnish with green onions and sesame seeds.

This quick snapshot helps you scan the process before you gather ingredients and start cooking.

What you’ll need

2 pounds boneless, skinless chicken thighs or breasts (thighs stay juicier; breasts are leaner)
1 cup sweet chili sauce (store-bought sambal sweet chili or homemade)
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
2 tablespoons rice vinegar (substitute apple cider vinegar in a pinch)
2 tablespoons honey (maple syrup works for vegan option)
3 cloves garlic, minced (or 1 teaspoon garlic powder if pressed for time)
1 tablespoon fresh ginger, grated (or 1/2 teaspoon ground ginger)
1 red bell pepper, sliced
1 yellow bell pepper, sliced (or use orange/green)
1 small onion, sliced (white or yellow)
2 tablespoons cornstarch (or arrowroot for GF)
2 tablespoons water (to make slurry)
Green onions, chopped (for garnish)
Sesame seeds (for garnish)
Cooked rice (for serving; jasmine or long-grain work well)

Ingredient notes: Use thighs for richer flavor and less risk of drying. If you need no added sugar, omit honey and choose a sugar-free sweet chili sauce or reduce sauce and add more vinegar and soy.

Step-by-step instructions

Prepare the slow cooker. Place the chicken in a single layer on the bottom of the slow cooker. Trim excess fat if needed.
Make the sauce. In a medium bowl, whisk together the sweet chili sauce, low-sodium soy sauce, rice vinegar, honey, minced garlic, and grated ginger until smooth. Taste and adjust: add more soy for salt, more honey for sweetness, or an extra splash of vinegar for brightness.
Add the vegetables. Scatter the sliced red pepper, yellow pepper, and onion over the chicken. They will steam on top and stay slightly crisp.
Combine and cook. Pour the sauce evenly over the chicken and vegetables, making sure everything is coated. Cover and cook: low for 6–7 hours or high for 3–4 hours. Chicken is done when it registers 165°F (74°C) or pulls apart easily with a fork.
Thicken the sauce. About 30 minutes before serving, whisk the cornstarch and water into a smooth slurry. Stir it into the slow cooker to avoid lumps. Cover and cook on high for the remaining 30 minutes until sauce is glossy and thickened.
Finish and serve. Taste and adjust seasoning. Serve the chicken and peppers spooned over cooked rice. Garnish with chopped green onions and sesame seeds.

Best ways to enjoy it

Serve over steamed jasmine or brown rice for a comforting bowl.
Spoon it over cauliflower rice for a low-carb plate.
Make tacos or wraps: shred the chicken and add pickled red onion and cilantro.
Plate family-style with lime wedges, extra sliced chilies, or a side of Asian slaw for crunch.
For a party, serve on mini rice bowls or lettuce cups and let guests top their own.

Storage and reheating tips

Refrigerator: Store cooled leftovers in an airtight container for up to 3–4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stove over medium-low heat, adding a splash of water or broth if the sauce thickens too much. Microwave in 1-minute increments, stirring in between until hot.
Food safety: Always reheat to at least 165°F (74°C) before serving. Do not leave cooked chicken at room temperature more than 2 hours.

Helpful cooking tips

Sear first (optional): For extra flavor, sear chicken quickly in a hot pan before placing in the slow cooker. This adds caramelized notes but isn’t necessary.
Don’t over-stir: Once cooking starts, avoid lifting the lid frequently; slow cookers lose heat and extend cook time.
Sauce thickness: If the sauce isn’t thick enough after the slurry, mix another 1 tsp cornstarch with 1 tbsp water and simmer until it reaches desired consistency.
Spice control: Sweet chili sauce varies in heat — taste before using. Add a teaspoon of sriracha or chili flakes if you want more kick.
Veggie texture: If you prefer softer peppers, slice them thicker or add them earlier in the cooking time.

Creative twists

Sticky orange-style: Add 2 tablespoons orange marmalade to the sauce and a teaspoon of grated orange zest.
Coconut curry spin: Stir in 1/2 cup coconut milk and 1 tablespoon red curry paste before serving for a creamier, aromatic sauce.
Sheet-pan makeover: If you don’t have a slow cooker, roast the chicken and peppers at 425°F (220°C) for 20–25 minutes, then finish with the sauce in a skillet to reduce.
Vegetarian swap: Use firm tofu or tempeh instead of chicken; reduce cooking time and add sauce toward the end to avoid soggy texture.
Low-sugar: Use a sugar-free sweet chili sauce and replace honey with a sugar substitute suitable for cooking.

Common questions

Q: Can I use chicken breasts instead of thighs?
A: Yes. Breasts are leaner and will cook slightly faster; check for doneness at 165°F (74°C). If using breasts, check an hour earlier on high or reduce low-cook time by 30–60 minutes.

Q: How long does this really take from start to finish?
A: Hands-on time is about 10–15 minutes to mix sauce and slice vegetables. Total time depends on slow cooker setting: 3–4 hours on high or 6–7 hours on low.

Q: My sauce is watery after slow cooking — how do I fix it?
A: Use the cornstarch slurry as directed. If it’s still thin, make a second small slurry (1 tsp cornstarch + 1 tbsp water) and simmer until thick. Alternatively, remove chicken and reduce sauce on the stovetop.

Q: Is this gluten-free?
A: It can be. Use tamari or a certified gluten-free soy sauce and check the sweet chili sauce label (some brands contain wheat).

Q: Can I shred the chicken or should I leave whole?
A: Both work. Shredded chicken soaks up sauce and is great for rice bowls or wraps. Leave whole or sliced for a nicer presentation.

Conclusion

If you want more inspiration or alternate versions of this comforting slow-cooker favorite, check these proven recipes for ideas and comparisons: Slow Cooker Sweet Chili Chicken – Sweet Peas and Saffron and Slow Cooker Sweet Chili Chicken – Shugary Sweets. These examples are great for swapping flavors, doubling the batch, or adapting the method to your pantry.