Slow Cooker Fiery Sweet Chili Chicken
Perfectly sweet & spicy and loaded with tender chicken and vegetables, this Slow Cooker Fiery Sweet Chili Chicken is an easy slow cooker meal that's perfect for busy weeknights!
Equipment
- 5 or 6-quart slow cooker
- small bowl or cup (for cornstarch slurry)
Ingredients
- 2 pounds boneless skinless chicken breasts cubed
- 1/2 medium yellow onion diced
- 1/4 teaspoon black pepper
- 1/8 teaspoon white pepper
- 1 orange habanero halved (stem removed)
- 1 (10 ounce) bottle of sweet chili sauce
- 1/2 tablespoon low-sodium soy sauce
- 3 tablespoons chili garlic sauce
- 2 bell peppers chopped (I like to use 2 different colors)
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- scallions optional
Instructions
- Add the cubed chicken, onion, and habanero to the slow cooker. Season with black pepper and white pepper. Add the sweet chili sauce, soy sauce, and chili garlic sauce to the slow cooker and give everything a stir. Cook on low for 3-4 hours.
- After 3-4 hours, remove the habanero and add the chopped bell peppers, stir, and continue cooking for 20 minutes. After 20 minutes, make the cornstarch slurry by mixing the cornstarch and water in a small bowl or cup. Pour the cornstarch slurry into the slow cooker and give everything a stir. Turn the slow cooker to high and rest the lid slightly ajar so moisture can escape. Cook on high for 10-15 minutes while the sauce thickens.
- We like to serve this over rice with sliced scallions as a garnish. Enjoy!
Notes
- The sweet chili sauce I used to develop this recipe is the one I linked to in the ingredient list.
- The bell peppers are added towards the end so that they have some texture. You could always add them with the chicken in the beginning if you don't mind them being soft.
- Store leftovers in an air-tight container in the fridge for up to 4 days. It can be frozen, but the bell peppers will turn to mush when defrosted.
Tried this recipe?Let us know how it was!