Description
A comforting dish featuring tender chicken thighs or breasts cooked with sweet chili sauce and vibrant vegetables in a slow cooker.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup sweet chili sauce
- ¼ 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
- Green onions, chopped (for garnish)
- Sesame seeds (for garnish)
- Cooked rice (for serving)
Instructions
- Prepare the Slow Cooker: Place the chicken thighs or breasts at the bottom of the slow cooker.
- Make the Sauce: In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger until well combined.
- Add Vegetables: Layer the sliced red bell pepper, yellow bell pepper, and onion on top of the chicken in the slow cooker.
- Combine and Cook: Pour the sauce over the chicken and vegetables, ensuring everything is evenly coated. Cover the slow cooker and cook on low for 360-420 minutes or on high for 180-240 minutes, until the chicken is tender and cooked through.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the sauce. Cover and cook on high for the remaining 30 minutes.
- Serve: Once the sauce has thickened, serve the sweet chili chicken over cooked rice. Garnish with chopped green onions and sesame seeds.
Notes
For a spicier kick, consider adding crushed red pepper or sriracha to the sauce mixture. You can also experiment with other vegetables like broccoli or snap peas.
