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Slow Cooker Sweet Chili Chicken

This slow cooker sweet chili chicken offers tender chicken in a sweet-and-spicy sauce with bell peppers, making it a perfect hands-off comfort food meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pounds boneless, skinless chicken thighs or breasts Thighs stay juicier; breasts are leaner.
For the Sauce
  • 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).
For the Vegetables
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced Or use orange/green.
  • 1 small onion Sliced (white or yellow).
For Thickening and Serving
  • 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.

Method
 

Preparation
  1. Prepare the slow cooker. Place the chicken in a single layer on the bottom of the slow cooker. Trim excess fat if needed.
  2. 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.
  3. Add the vegetables. Scatter the sliced red pepper, yellow pepper, and onion over the chicken. They will steam on top and stay slightly crisp.
Cooking
  1. 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.
  2. 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 the sauce is glossy and thickened.
Serving
  1. Taste and adjust seasoning. Serve the chicken and peppers spooned over cooked rice. Garnish with chopped green onions and sesame seeds.

Notes

For maximum flavor, sear the chicken quickly in a hot pan before placing it in the slow cooker. Store cooled leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Always reheat to at least 165°F (74°C) before serving.