Description

This Slow Cooker Sweet Chili Chicken is a delightfully tender and flavorful dish perfect for an easy, hands-off meal. Chicken thighs are simmered in a vibrant sweet chili sauce mixed with chicken broth, soy sauce, and spices, resulting in a juicy and aromatic main course. The sauce can be thickened for a more luscious finish, and the dish is garnished with fresh cilantro. Served best over rice or your favorite grain, this recipe is ideal for busy days and feeding a crowd with minimal effort.

Ingredients

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Main Ingredients

1 ½ pounds boneless, skinless chicken thighs (or breasts)
¾ cup sweet chili sauce
1 ½ cups chicken broth
½ teaspoon kosher salt
½ teaspoon black pepper
¼ cup soy sauce
¼ cup chicken broth (for thickening)
2 tablespoons cornstarch
1 handful fresh cilantro, snipped

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Instructions

Combine Glaze Ingredients: In the bottom of a large slow cooker, whisk together the sweet chili sauce, 1 ½ cups chicken broth, kosher salt, black pepper, and soy sauce until thoroughly combined.
Add Chicken: Place the chicken thighs evenly into the slow cooker, spooning some of the prepared glaze over the top to coat the chicken well.
Cook: Cover the slow cooker and cook on LOW for 6 hours. It is important to avoid opening the lid during cooking to maintain moisture and ensure the chicken becomes tender and flavorful.
Thicken Sauce (Optional): After cooking, carefully remove the chicken from the slow cooker. Shred the meat with forks or cut it into bite-sized pieces. In a small bowl, whisk together ¼ cup chicken broth with 2 tablespoons cornstarch until smooth. Pour this cornstarch mixture into the slow cooker and whisk it into the sauce. Add the shredded chicken back into the slow cooker, cover, and cook on LOW for an additional 20-30 minutes until the sauce thickens to your desired consistency.
Serve: Garnish the sweet chili chicken with freshly snipped cilantro and serve over cooked rice or your preferred grain to soak up the flavorful sauce. Enjoy your comforting and delicious meal!

Notes

For best results, use chicken thighs as they remain juicier than breast meat during the long cooking process.
Do not open the slow cooker lid during the initial 6-hour cooking to prevent heat and moisture loss.
You can adjust the sweetness or heat by choosing sweet chili sauces with varying flavor profiles.
If you prefer a thicker sauce, the cornstarch step is optional but recommended.
Leftovers keep well in the refrigerator for up to 3 days and freeze excellently.