Description
This Slow Cooker Sweet Chili Chicken recipe delivers tender, juicy shredded chicken thighs cooked in a flavorful blend of sweet chili sauce, soy sauce, garlic, and ginger, combined with fresh vegetables and pineapple for a vibrant Asian-inspired dish. Perfect served over lo mein noodles or rice for a comforting, easy-to-make meal.
Ingredients
Units
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Chicken & Sauce
- 2 pounds Boneless Skinless Chicken Thighs - trimmed of excess fat
- To Taste Kosher Salt & Ground Black Pepper
- 1 cup Sweet Chili Sauce
- 3 TBS Low-Sodium Soy Sauce
- 3 cloves Garlic - minced
- 2 tsp Fresh Ginger - grated
Vegetables & Fruit
- 1 small Sweet Onion - thinly sliced
- 1 large Red Bell Pepper - thinly sliced
- 1 1/2 cups Diced Pineapple
- 1 cup Shredded Carrots
Additional
- 1 pound Dried Lo Mein Noodles (optional, for serving)
- Optional for Garnish: Sliced Green Onions & Sesame Seeds
Instructions
- Season The Chicken: Lay the chicken thighs on a clean work surface and season both sides generously with kosher salt and ground black pepper. Transfer the seasoned chicken to the crockpot or slow cooker insert, arranging them in an even single layer.
- Make the Sweet Chili Sauce: In a 2-cup glass measure or medium bowl, combine the sweet chili sauce, low-sodium soy sauce, minced garlic, and grated fresh ginger. Whisk until fully combined, then pour the mixture evenly over the chicken in the slow cooker.
- Cover and Cook the Chicken: Cover the slow cooker and cook the chicken on LOW for 6-8 hours, or until the chicken is tender enough to shred apart easily with two forks. For a quicker option, cook on HIGH for 3-4 hours, although LOW setting yields the best tenderness and flavor.
- Shred The Chicken: Using tongs, remove the chicken from the slow cooker and place it on a clean work surface. Use two forks to shred the chicken into long pieces. Return the shredded chicken along with any accumulated juices back into the slow cooker.
- Add Onion, Pepper, Pineapple, and Carrots: Add the thinly sliced sweet onion, red bell pepper, diced pineapple, and shredded carrots to the slow cooker. Stir gently with a kitchen spoon to combine all ingredients well.
- Cover and Cook Again: Re-cover the slow cooker and cook on HIGH for 15-20 minutes until the vegetables are tender. Taste the dish and adjust seasoning as needed to suit your preference.
- OPTIONAL – Cook Lo Mein: While the vegetables cook, boil and drain the lo mein noodles following package directions if serving the chicken over noodles.
- Serve Thai Chili Chicken: Serve the sweet chili chicken over cooked Asian noodles or rice. Garnish with sliced green onions and sesame seeds for added texture and flavor. Serve immediately and enjoy!
Notes
- Chicken: You can substitute boneless, skinless chicken breasts if preferred, but keep in mind chicken thighs provide more flavor and moisture. If using breasts, reduce cooking time accordingly.
- Cooking Times: Slow cookers vary in heat; ensure chicken is fully cooked but avoid overcooking. A packed cooker may require longer cooking times.
- Serving Options: This dish pairs wonderfully with lo mein noodles, rice, quinoa, cauliflower rice, or any favorite Asian-style noodles.
- Storage: Keep leftovers in an airtight container refrigerated for 3-4 days or freeze in a freezer-safe bag for up to 3 months.
- Recipe Scaling: Use the servings slider in the recipe card to adjust ingredient quantities for more or fewer servings.
- Questions? Feel free to ask in the comments section for clarification or help.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 360
- Sugar: 18g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
