Slow Cooker Sweet Chili Chicken is a savory, slightly spicy, and sweet dish featuring tender, shredded chicken simmered in a bold chili sauce. It’s a perfect dump-and-go slow cooker meal that’s great for busy weeknights, meal prepping, or feeding a crowd.
Why You’ll Love This Recipe
- Simple and hands-off preparation
- Juicy, flavorful chicken with minimal effort
- Perfect balance of sweet and spicy
- Great for meal prep and freezer meals
- Versatile for rice bowls, wraps, tacos, or salads
- Uses pantry staples
- Easily adjustable spice level
- Kid-friendly and crowd-pleasing
- One-pot cleanup
- Makes generous servings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Sweet chili sauce
- Chicken broth or stock
- Soy sauce (or tamari for gluten-free)
- Garlic (minced, optional)
- Ginger (optional)
- Rice vinegar or lime juice (optional, for tang)
- Salt and pepper
- Cornstarch and water (optional, for thickening)
Directions
- Combine ingredients in slow cooker
- Place chicken in the slow cooker.
- In a bowl, mix sweet chili sauce, chicken broth, soy sauce, garlic, ginger, and vinegar (if using). Pour over the chicken.
- Cook
- Cover and cook on Low for 4–6 hours or High for 2½–3½ hours until chicken is fully cooked and tender.
- Shred the chicken
- Remove the chicken and shred it with two forks. Return the shredded chicken to the sauce and mix well.
- Thicken the sauce (optional)
- For a thicker sauce, mix cornstarch with water and stir it into the slow cooker. Turn to High and cook for another 20–30 minutes.
- Serve
- Serve hot over rice, in wraps or tacos, or with noodles. Garnish with chopped cilantro or sesame seeds if desired.
Servings and timing
- Servings: 6–8
- Prep time: 10 minutes
- Cook time: 2½–6 hours depending on heat setting
- Total time: up to 6 hours 10 minutes
Variations
- Use chicken thighs for richer flavor
- Add sliced bell peppers or onions
- Stir in cream cheese for a creamy version
- Make it spicier with sriracha or red pepper flakes
- Use tofu or tempeh for a vegetarian twist
- Add fresh lime juice for a zesty finish
- Serve it cold as a topping for salads
- Toss into pasta for a fusion meal
- Pair with steamed vegetables for a full meal
- Top with crushed peanuts for crunch
storage/reheating
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in a container or bag for up to 3 months. Thaw overnight in the fridge.
- Reheating:
- Stovetop: Reheat over low heat with a splash of water or broth.
- Microwave: Heat in short bursts, stirring occasionally.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs are juicy and flavorful and work well in this recipe.
2. Do I need to sear the chicken first?
No, it’s a true dump-and-go recipe—no searing needed.
3. How spicy is this dish?
It’s mildly spicy. You can adjust the heat by adding sriracha or chili flakes.
4. Can I add vegetables?
Yes, bell peppers, onions, or broccoli can be added in the last hour of cooking.
5. Is it gluten-free?
Use tamari or coconut aminos instead of soy sauce, and ensure your sweet chili sauce is gluten-free.
6. Can I freeze leftovers?
Yes, this dish freezes well. Store in an airtight container or freezer bag.
7. What can I serve this with?
Serve with rice, noodles, in tacos, or over a salad.
8. Can I thicken the sauce without cornstarch?
Yes, reduce the sauce by simmering it longer, or use arrowroot powder.
9. Can I prep this as a freezer meal?
Yes, combine everything in a freezer bag and freeze. Thaw before cooking.
10. How do I keep the sauce from burning?
Avoid cooking on High too long and make sure there’s enough liquid in the slow cooker.
Conclusion
Slow Cooker Sweet Chili Chicken is a flavorful, easy-to-make dish that fits seamlessly into your weekly meal rotation. With just a few minutes of prep and a slow cooker, you get juicy, sweet-and-spicy chicken that’s perfect for countless meals. Enjoy the convenience and flavor this dish brings to your table.
PrintSlow Cooker Sweet Chili Chicken
Effortless slow-cooker chicken coated in a sweet-and-spicy chili sauce—tender, flavorful, and perfect for tacos, bowls, sandwiches, or served over rice.
- Prep Time: 10 minutes
- Cook Time: 4–6 hours (LOW) or 2–3 hours (HIGH)
- Total Time: 4–6 hours
- Yield: 6 servings 1x
- Category: Entree
- Method: Slow Cooker
- Cuisine: Asian Fusion
- Diet: Low Fat
Ingredients
- 2 lb boneless skinless chicken thighs or breasts
- 1 cup sweet chili sauce
- 3 Tbsp soy sauce (or tamari)
- 2 Tbsp rice vinegar (or lime juice)
- 1 Tbsp honey (optional for extra sweetness)
- 3 garlic cloves, minced
- 1 Tbsp grated fresh ginger (or 1 tsp ground ginger)
- 1 tsp chili garlic sauce or sriracha (optional for heat)
- ½ cup chicken broth or water
- Salt and pepper, to taste
- Optional garnish: chopped cilantro, sliced green onions, sesame seeds
Instructions
- Season chicken with salt and pepper and place in the slow cooker.
- In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey (if using), garlic, ginger, chili garlic sauce (if using), and chicken broth or water.
- Pour the sauce mixture over the chicken in the slow cooker.
- Cook on LOW for 4–6 hours or HIGH for 2–3 hours, until chicken is tender and easily shreds.
- Remove chicken and shred with two forks in a large bowl, then return shredded chicken to the slow cooker and stir to coat in sauce.
- If sauce seems thin, cook on HIGH for another 15–30 minutes uncovered or whisk 1 Tbsp cornstarch mixed with 2 Tbsp cold water and stir in to thicken.
- Serve hot, garnished with chopped cilantro, green onions, and sesame seeds over rice, in tacos, wraps, or bowls.
Notes
- Use thighs for juicier results, breasts for leaner texture.
- Prep can be done the night before—just refrigerate in the slow cooker insert.
- Adjust sweetness or spice by tweaking honey and chili garlic sauce amounts.
- Leftovers keep well in the fridge for up to 4 days and freeze beautifully.
- Try serving with slaw, pickled vegetables, or wrapped in lettuce for variety.
Nutrition
- Serving Size: 1 cup shredded chicken with sauce
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 620 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 28 g
- Cholesterol: 85 mg