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Thai Sweet Chili Chicken Thighs

An easy, hands-off slow-cooker dish that balances sticky sweetness with gentle heat, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces chicken thighs (bone-in or boneless) Bone-in thighs retain more moisture.
  • 1 cup Thai sweet chili sauce Store-bought is fine.
  • 1 tablespoon soy sauce Use low-sodium if preferred.
  • 1 tablespoon minced garlic About 3 cloves.
  • 1 tablespoon minced fresh ginger
  • Salt and freshly ground black pepper To taste.

Method
 

Preparation
  1. Pat the chicken dry and season lightly with salt and pepper. Lay the thighs in a single layer in the slow cooker.
  2. Pour the Thai sweet chili sauce evenly over the chicken.
  3. Spoon the soy sauce, minced garlic, and minced ginger over the top. If using boneless thighs, gently stir once to coat; if bone-in, leave them layered.
Cooking
  1. Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken reaches 165°F (74°C) and is tender.
  2. For a glossy glaze, lift chicken out, simmer the sauce in a small saucepan for 5–7 minutes, then toss back to coat. For caramelized edges, brush sauce on and broil for 2–3 minutes.
Serving
  1. Serve over steamed rice, cauliflower rice, or with roasted vegetables.

Notes

Boneless thighs cook faster and shred easily; bone-in thighs stay juicy. Use tamari for gluten-free and sugar-free sauce for lower carbs. For thicker sauce, use a cornstarch slurry.