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Slow Cooker Sweet Chili Chicken

Set-it-and-forget-it chicken with sweet chili sauce, bell peppers, garlic, and ginger that develops into a thick, glossy glaze over hours of slow cooking.
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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, Thai
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs or breasts whole or cut into bite-sized pieces
  • 1 cup sweet chili sauce Thai-style
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons honey
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 small onion sliced
  • 2 tablespoons cornstarch
  • 2 tablespoons water for cornstarch slurry
  • Green onions, sesame seeds, and cooked rice for serving

Equipment

  • Slow cooker or crockpot
  • medium mixing bowl
  • Small bowl for cornstarch slurry
  • whisk

Method
 

  1. Place chicken thighs or breasts in an even layer at the bottom of slow cooker. Leave whole or cut into bite-sized pieces.
  2. In a medium bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger until well combined.
  3. Layer sliced bell peppers and onion over the chicken. Pour sauce mixture evenly over everything, ensuring chicken and vegetables are well-coated.
  4. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours until chicken is tender and reaches 165°F.
  5. About 30 minutes before serving, whisk cornstarch and water together in a small bowl until smooth. Pour slurry into slow cooker and stir gently to distribute.
  6. Switch to High if on Low setting. Cover and cook for final 30 minutes until sauce is glossy and thickened, stirring once or twice.
  7. Serve chicken and vegetables over steamed rice. Garnish with chopped green onions and sesame seeds.

Notes

Storage: Store in airtight container for up to 3 days. Flavors develop further as it sits. Freezes well for up to 3 months in meal-sized portions. Thaw overnight in refrigerator. Chicken Choice: Thighs stay more moist and tender during long cooking. Breasts work but require lower end of cook time to prevent drying. Vegetables: Add bell peppers and onions during last hour for more texture if preferred. Add snap peas, broccoli, or mushrooms for variety. Spicier Version: Add red pepper flakes, sriracha, or fresh Thai chilies to sauce. Variations: Add 1 cup pineapple chunks during last hour for Hawaiian style. Stir in 1/2 cup roasted cashews before serving for crunch. Instant Pot: Pressure cook on high 12 minutes, natural release. Add vegetables and cook on sauté 5 minutes, then add cornstarch slurry and simmer until thickened. Sauce Tips: For thicker sauce, increase cornstarch to 3 tablespoons. For extra sauce to serve over rice, increase sweet chili sauce and soy sauce by 50% with proportionally more cornstarch. Pro Tip: Don't lift lid during cooking—each peek adds 15-30 minutes to cook time. Cut chicken into uniform pieces for even cooking. Fresh ginger is strongly preferred over ground for bright flavor.