Description
This easy slow cooker chicken is fall-apart tender and coated in a sticky, glossy glaze made with sweet chili sauce, garlic, and soy sauce. Perfect for busy weeknights served over rice or noodles.
Ingredients
Scale
For the Crust:
- 2 lbs boneless, skinless chicken thighs
- 1 cup sweet chili sauce
- 4 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 2 green onions, thinly sliced (for garnish)
- 1 tablespoon sesame seeds (for garnish)
Instructions
1. Prepare the Crust:
- Place chicken thighs in the slow cooker.
- In a medium bowl, whisk together sweet chili sauce, garlic, soy sauce, rice vinegar, and ginger. Pour over chicken, ensuring it’s evenly coated.
- Cover and cook on low for 6 hours or high for 3-4 hours, until chicken is tender.
- Remove chicken to a plate. Pour the sauce from the slow cooker into a small saucepan. Bring to a simmer over medium heat.
- Stir in cornstarch slurry and cook for 2-3 minutes, stirring constantly, until sauce thickens and becomes glossy.
- Shred or slice the chicken, return to the slow cooker or a serving dish, and pour the thickened glaze over it. Toss to coat.
- Garnish with green onions and sesame seeds before serving.
Notes
You can customize the seasonings to taste.