Sweet Chili Chicken
Published Oct 07, 2015•Updated Apr 19, 2022
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Sweet Chili Chicken is a delicious tribute to the sticky, sweet, tangy Thai dipping sauce our house loved putting on everything in Thailand. It’s also a slow-cooker recipe that takes 10 minutes to put together. Served over rice with roasted broccoli or sautéed green beans, this is a quick, crowd-pleasing dinner.
I’ve been a predictable cook this month, content to cook the things I know over and over again. We spent some time in a log cabin on a mountain in Eastern Tennessee which only fed my craving to slow down and settle in. Sit on the porch, watch the sun set, wrap my hands around a warm bowl of soup. Repeat.
The slow-cooker has been the backdrop of this year’s transition of seasons. I use it all through the hot months when I don’t want to turn on the oven, but there’s something about its soft steamy sound and the way it fills a whole house with heady, hunger-inducing smells that makes me want the slow-cooker doing it’s thing all fall. And I’ve been doing my best to make that happen. For nearly 48 hours I slow-cooked local apples down into a deep caramel-color, rich apple butter that needed no added sugar at all. This week it was chicken stock that became so fragrant while cooking overnight that I had a dream I was floating in a bowl of chicken noodle soup.
Sweet Chili Chicken has a bit more happening than a bunch of chopped apples but, like the best throw-it-all-in-and-turn-it-on slow-cooker recipes it takes 10 minutes to put together. Combine ingredients for the sauce, add chicken, flip the switch on. This entire dish is a bit of a tribute to the sticky, sweet, tangy Thai dipping sauce that I ate on just about everything while we lived in Bangkok. It’s comfort food with a kick. My recipe below has a spicy bite, like many Thai recipes, but reduce the red pepper flakes if you prefer. I like this dish made with chicken breasts, which tend to get a bit dry in the slow-cooker, but are not at all dry once tossed with the sauce. Served over rice with roasted broccoli or sautéed green beans, this is a quick, crowd-pleasing dinner.
More Easy Chicken Recipes
- 20 Minute Thai Chicken Peanut Noodles
- Honey Ginger Chicken Stir-Fry
- Chicken Enchilada Pasta
- Slow Cooker Green Salsa Chicken
- Slow Cooker Hawaiian Chicken
- Slow Cooker Chicken Carnitas
- Simple Chicken Noodle Soup with Miso
- Sheet Pan Honey Dijon Chicken
- BBQ Pulled Chicken
- Honey Garlic Chicken Fried Rice
- KitchenAid 6-Quart Slow Cooker
- Cutting Board
- Pyrex 2-cup Glass Measuring Cup
- 6-inch Global Knife
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Sweet Chili Chicken
- 6-quart Slow Cooker
- 1 lb Boneless, Skinless Chicken Breasts
- 1/4 cup Soy Sauce (sub Tamari for gluten-free)
- 1/4 cup Rice Vinegar
- 1/4 cup Brown Sugar
- 4 cloves Garlic, minced
- 2 tsp Red Pepper Flakes (this makes a sauce with a fairly good kick, so add or reduce to preference)
- 1 Tbsp Cornstarch
- 2 stalks chopped Green Onions, for topping (optional)
- Season chicken breasts generously with salt and pepper and place in the bowl of a slow-cooker. Whisk together the soy sauce, vinegar, sugar, garlic and red pepper flakes. Pour sauce over the chicken and slow-cook until the chicken is cooked through, 3 hours on high or 6 hours on low.
- When chicken is cooked, remove from the slow-cooker and allow to cool on a cutting board.
- Whisk cornstarch with 1/4 cup hot water and add to sauce in slow-cooker. Turn heat to high and continue slow-cooking, covered for 30 minutes to allow the sauce to thicken.
- While sauce is finishing, roughly chop chicken. Just before serving, toss chicken with hot sauce. Top with green onions. Serve over rice.
Nutrition information is automatically calculated, so should only be used as an approximation.
Molly and Clara have a newfound love of fountains, which they call “bubbles”. Might have to put one of these in the backyard. Should be easy enough. Right?
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