Description

This Sweet Chili Chicken recipe features tender, slow-cooked boneless skinless chicken thighs simmered in a flavorful mix of sweet chili sauce, soy, garlic, and ginger. Combined with fresh vegetables and diced pineapple, this dish offers a perfect balance of sweet, savory, and tangy flavors. Serve over lo mein noodles or rice for a delicious, hearty meal that’s easy to prepare and perfect for weeknight dinners.

Ingredients

Units Scale

Chicken and 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

1 small Sweet Onion - thinly sliced
1 large Red Bell Pepper - thinly sliced
1 1/2 cups Diced Pineapple
1 cup Shredded Carrots

Other

1 pound Dried Lo Mein Noodles
Optional for Garnish: Sliced Green Onions & Sesame Seeds

Cook Mode Prevent your screen from going dark

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 slow cooker insert, arranging the thighs in an even single layer.
Make the Sweet Chili Sauce: In a medium bowl or 2-cup glass measuring cup, combine the sweet chili sauce, low-sodium soy sauce, minced garlic, and grated fresh ginger. Whisk these ingredients together until fully combined. Pour this sauce evenly over the chicken in the slow cooker.
Cover and Cook the Chicken: Cover the slow cooker with the lid and cook on LOW heat for 6 to 8 hours, until the chicken is tender enough to shred with two forks. For a quicker option, cook on HIGH for 3 to 4 hours, though LOW yields better texture and flavor.
Shred The Chicken: Using tongs, carefully remove the cooked chicken from the slow cooker and place it on a clean work surface. With two forks, shred the chicken into long strands. Return the shredded chicken back to the slow cooker along with any accumulated juices.
Add Onion, Pepper, Pineapple, Carrots: Add the thinly sliced sweet onion, red bell pepper strips, diced pineapple, and shredded carrots to the slow cooker. Stir the mixture gently with a spoon to combine all ingredients evenly.
Cover and Cook Again: Re-cover the slow cooker and cook the combined ingredients on HIGH for 15 to 20 minutes, or until the vegetables are tender but still vibrant. Taste and adjust seasoning if needed.
OPTIONAL: Cook Lo Mein Noodles: While the vegetables cook, prepare the lo mein noodles by boiling and draining according to package instructions.
Serve Sweet Chili Chicken: Serve the slow cooked sweet chili chicken over the cooked lo mein noodles or your preferred rice. Garnish with sliced green onions and sesame seeds if desired. Serve immediately and enjoy!

Notes

Chicken Variations: You may substitute boneless, skinless chicken breasts for thighs if preferred. Keep in mind breasts are leaner and may require a shorter cooking time.
Slow Cooker Size: Cooking times may vary depending on the size and heat of your slow cooker and how full it is. Avoid overcooking.
Serving Options: Besides lo mein noodles, serve over rice, quinoa, or cauliflower rice for a versatile meal.
Storage: Leftovers keep well in an airtight container in the refrigerator for 3-4 days. Freeze in a freezer-safe bag for up to 3 months.
Scaling: Use the recipe card slider to scale servings up or down as needed.
Questions: Feel free to reach out in the comments for help or clarifications.

Nutrition

Serving Size: 1 serving (approx. 1/6 of recipe)
Calories: 380
Sugar: 18 g
Sodium: 670 mg
Fat: 10 g
Saturated Fat: 3 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 3 g
Protein: 34 g
Cholesterol: 95 mg