Slow Cooker Sweet Chili Chicken

This slow cooker sweet chili chicken recipe is my go to for effortless weeknight dinners when I want something both comforting and bold in flavor. You only need six simple ingredients and a few minutes of prep to create chicken that shreds beautifully and delivers a sweet tangy kick every bite. I love swapping it into tacos or piling it over fluffy rice for easy meals that my family always welcomes.

The first time I made this I was so impressed by how quickly the flavors came together with so little effort it has since become my secret weapon for gatherings and meal prepping lunches.

Ingredients

• Boneless skinless chicken breasts: This is the base and soaks up all the sauces Choose fresh thick pieces for tenderness
• Sweet chili sauce: Adds fragrant sweetness and gentle heat Pick a good quality Thai brand for the fullest flavor
• Chicken stock: Provides moisture and rich background taste Go for low sodium if possible
• Salt: Essential for balancing flavors Taste after cooking and adjust as needed
• Soy sauce: Boosts umami and color Reduced sodium is best for better control over the saltiness
• Water: Used at the end for mixing with the thickener to finish the sauce
• Cornstarch or arrowroot powder: Makes the sauce glossy and thick Arrowroot keeps it grain free and paleo friendly
• Cilantro: Freshness at the end Brightens the dish and adds a hint of herbal contrast

Step-by-Step Instructions

Mix the Sauce:

Combine sweet chili sauce chicken stock salt and soy sauce in the insert of your slow cooker Stir thoroughly to make sure the chicken will be coated evenly

Add and Coat the Chicken:

Nestle the chicken breasts into the sauce Turn the pieces to ensure every side is coated Cover with the lid

Slow Cook Until Tender:

Set your slow cooker on low Let everything cook for two and a half to three and a half hours The chicken is finished when it easily shreds with a fork

Thicken the Sauce:

Mix water with cornstarch until lump free Pour this mixture into the slow cooker about 30 minutes before you want to eat Stir quickly and replace the lid Right now you are building that beautiful glaze so keep the lid on to trap heat

Finish Cooking:

Turn the slow cooker to high Let it cook uncovered for twenty to thirty minutes until the sauce thickens Watch closely so it does not burn or overreduce

Shred and Combine:

Use two forks to shred the cooked chicken inside the slow cooker or remove to a plate Shred thoroughly and then stir in some or all of the sauce to taste

Garnish and Serve:

Top your finished chicken with generous amounts of chopped cilantro for a fresh vibrant finish

Save This

Sweet chili sauce is my favorite here The hint of garlic and chili in a sticky sweet base really transforms the chicken My kids and I sometimes sneak quick tastes straight from the slow cooker while it is bubbling away.

Storage Tips

Let the chicken cool totally before transferring to airtight containers In the fridge it keeps for up to four days If you want to freeze portion the chicken and some sauce into zip bags remove as much air as you can and freeze flat up to three months Thaw overnight in the fridge for best texture

Ingredient Substitutions

You can use boneless skinless chicken thighs if breasts are not available just add another hour to your cook time Use coconut aminos or tamari to make the recipe gluten free Arrowroot can replace cornstarch if you want a grain free version or need a paleo option

Serving Suggestions

This chicken is amazing in fluffy rice bowls with sliced cucumbers and sesame or tucked into soft tortillas for tangy tacos It finishes nicely in a hot sandwich bun with fresh pickles or scattered atop a big leafy salad for lunch The juicy texture makes it very forgiving so experiment with different bases

Cultural Inspiration

Sweet chili sauces are a staple in Thai and Southeast Asian cooking and deliver that balance of heat and sweetness so many dishes are known for This dish borrows that profile and lets it shine in a super accessible family dinner format I love how something international can feel so comforting and familiar at the same time

Common Queries

→ What cuts of chicken work best for this dish?

Boneless, skinless chicken breasts are ideal, but you can substitute thighs; just increase the cooking time by about 1 hour for thighs.

→ Can I make this dish gluten-free?

Yes, use tamari, coconut aminos, or liquid soy seasoning in place of traditional soy sauce.

→ How can I store leftover chicken?

Cool completely, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

→ What are some serving suggestions?

Enjoy over rice, in tacos or quesadillas, or stuffed into lettuce wraps for a lighter option.

→ How do I reheat the prepared chicken?

Warm it in a frying pan over medium heat, using tongs to stir until it’s thoroughly heated.

→ Can I prepare this as a freezer meal?

Yes, assemble all ingredients except the cornstarch and water, freeze, then thaw and cook as directed.