Tender chicken simmered in a sweet and spicy chili sauce, perfect for tacos, rice bowls, wraps, or salads. This hands-off, one-pot meal is a crowd-pleaser and great for meal prep!
optionalchopped cilantro, sesame seeds, sliced green onions for garnish
Instructions
Season the chicken with salt and pepper, then place it in the slow cooker.
In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, garlic, ginger, chili garlic sauce, and chicken broth.
Pour the sauce mixture over the chicken in the slow cooker.
Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours, until the chicken is tender and easily shreds.
Remove the chicken and shred it using two forks, then return the shredded chicken to the slow cooker, stirring it into the sauce.
If the sauce is too thin, mix 1 tbsp of cornstarch with 2 tbsp cold water and stir it into the slow cooker. Cook on HIGH for another 20-30 minutes to thicken.
Serve the sweet chili chicken hot over rice, in wraps or tacos, or on a salad. Garnish with cilantro, sesame seeds, or sliced green onions if desired.