Description
This slow cooker sweet chili chicken recipe delivers tender, flavorful chicken thighs simmered in a luscious sweet chili glaze. Perfect for an easy weeknight dinner, the chicken is slow-cooked to juicy perfection and finished with a thickened, slightly spicy sauce garnished with fresh cilantro. Serve it over rice for a comforting, satisfying meal.
Ingredients
Scale
Chicken
- 1 ½ pounds boneless, skinless chicken thighs (or breasts)
Glaze
- ¾ cup sweet chili sauce
- 1 ½ cups chicken broth
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ cup soy sauce
Thickener
- ¼ cup chicken broth
- 2 tablespoons cornstarch
Garnish
- 1 handful fresh cilantro, snipped
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 to create a flavorful glaze.
- Add Chicken: Place the boneless, skinless chicken thighs in the slow cooker, ensuring they are evenly coated. Spoon some of the glaze over the top of the chicken for extra flavor infusion.
- Cook: Cover the slow cooker and set it to LOW. Cook the chicken for 6 hours without opening the lid to maintain moisture and allow the flavors to deeply penetrate the meat.
- Thicken Sauce (Optional): Once the chicken has finished cooking, carefully remove it from the slow cooker and shred or cut it into bite-sized pieces. In a small bowl, whisk together ¼ cup chicken broth and 2 tablespoons cornstarch until smooth. Pour this mixture into the slow cooker and stir it into the existing glaze. Return the shredded chicken to the pot, cover, and cook on LOW for an additional 20-30 minutes or until the sauce has thickened to your liking.
- Serve: Garnish the sweet chili chicken with snipped fresh cilantro. Serve hot over steamed rice or your preferred side dish for a delicious, comforting meal.
Notes
- For a vegetarian version, substitute chicken with firm tofu or vegetables and adjust cooking times accordingly.
- If you prefer a spicier dish, consider adding red chili flakes or fresh chopped chilies to the glaze.
- The thickening step is optional but recommended for a richer sauce consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Chicken breasts can be used in place of thighs but may yield a less tender result.
