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A close-up view of a bowl of homemade General Tso's Chicken, coated in a sweet and spicy sauce and garnished with scallions.

Crockpot Sweet Chili Chicken

Tender chicken slow-cooked to perfection in a vibrant, sweet, and tangy chili sauce, making for an effortless weeknight meal. Serve over rice for a complete and satisfying dinner.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Asian
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs Boneless, Skinless Chicken Thighs or chicken breasts, cut into 1-inch pieces
For the Sweet Chili Sauce
  • 1 cup Sweet Chili Sauce store-bought
  • 1/4 cup Low Sodium Soy Sauce
  • 2 tbsp Rice Vinegar
  • 2 tbsp Honey or brown sugar
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 1/2 tsp Red Pepper Flakes optional, for extra heat
For Thickening & Garnish
  • 2 tbsp Cornstarch
  • 1/4 cup Cold Water
  • 1 tsp Sesame Oil optional, for finishing
  • 2 Green Onions sliced, for garnish
  • 1 tbsp Sesame Seeds for garnish

Equipment

  • Slow Cooker (Crockpot)
  • Large Mixing Bowl
  • Whisk
  • Small Bowl (for slurry)

Method
 

Prepare the Chicken
  1. If using chicken breasts, cut them into 1-inch pieces. If using thighs, you can leave them whole or cut them in half for quicker cooking and easier shredding later. Pat the chicken dry with paper towels.
Mix the Sauce
  1. In a large mixing bowl, whisk together the sweet chili sauce, low sodium soy sauce, rice vinegar, honey, minced garlic, grated fresh ginger, and red pepper flakes (if using).
Combine and Cook
  1. Place the prepared chicken into the slow cooker. Pour the sweet chili sauce mixture over the chicken, ensuring all pieces are well coated.
  2. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through.
Thicken and Serve
  1. Once the chicken is cooked, carefully remove it from the slow cooker and place it on a cutting board. Shred the chicken using two forks, then return it to the slow cooker.
  2. In a small bowl, whisk together the cornstarch and cold water to create a smooth slurry. Pour the slurry into the slow cooker with the chicken and sauce. Stir well to combine.
  3. Cover and continue to cook on HIGH for another 15-30 minutes, or until the sauce has thickened to your desired consistency. Stir in the sesame oil (if using) just before serving.
  4. Serve the Crockpot Sweet Chili Chicken hot over steamed white rice, brown rice, or quinoa. Garnish with sliced green onions and a sprinkle of sesame seeds.

Notes

For an extra layer of flavor, you can quickly sear the chicken pieces in a hot pan for 2-3 minutes per side before adding them to the slow cooker. This step is optional but adds a nice depth. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.