Slow Cooker Sweet Chili Chicken – Sticky, Tangy & Effortless.

Happy Christmas evening! Today is Thursday, December 25, 2025.¹ Here in Agadir, the holiday sun has likely set over the Atlantic, leaving a cool, salty breeze in its wake. After a day of big festivities and elaborate meals, you might be looking for a recipe that is “low-effort, high-reward”—something you can prep and let simmer while you relax or spend time with loved ones.

Slow Cooker Sweet Chili Chicken is the ultimate “set it and forget it” comfort meal. It takes the vibrant, addictive flavors of Thai-inspired sweet chili sauce and transforms them into a succulent, sticky glaze that coats tender chicken. It’s a perfect balance of sugary warmth, savory soy, and a gentle kick of heat.

The Flavor Profile

This dish hits several taste buds at once, making it a crowd favorite even for those who are picky about “spicy” food.

Flavor Element	Ingredient Source	Purpose
Sweet & Spicy	Thai Sweet Chili Sauce	The backbone; provides the sugar and mild chili flakes.
Umami	Soy Sauce	Adds a salty, savory depth to balance the sugar.
Zing	Rice Vinegar & Lime	Cuts through the stickiness for a bright finish.
Aromatic	Fresh Garlic & Ginger	Adds a punch of “freshness” and warmth.

Ingredients

The Base

1.5 to 2 lbs Chicken Thighs: (Highly recommended) Boneless and skinless, cut into bite-sized pieces.
1 Red Bell Pepper: Chopped into chunks.
1/2 cup Snap Peas: For a fresh, green crunch.

The Signature Sauce

1 cup Thai Sweet Chili Sauce: (Your favorite store-bought brand).
3 tbsp Soy Sauce: (Low sodium preferred).
2 tbsp Rice Vinegar.
1 tbsp Fresh Ginger: Grated.
3 cloves Garlic: Minced.
Optional: 1 tsp Sriracha or red pepper flakes if you want more “heat.”

The Finish

2 tbsp Cornstarch + 2 tbsp Water: (The “slurry” for thickening).
Garnish: Sesame seeds, sliced green onions, and fresh lime wedges.

Instructions: The Slow-Simmer Method

The trick to this dish is the thickening stage. Because slow cookers trap steam, the sauce can often stay thin; the cornstarch slurry is what gives it that “takeout-style” gloss.

1. The Build

In your slow cooker, whisk together the sweet chili sauce, soy sauce, rice vinegar, ginger, and garlic.

2. The Cook

Add the chicken pieces to the sauce and toss until well-coated.

Cook on LOW for 3–4 hours (or HIGH for 1.5–2 hours).

A Note on Chicken Choice: If you use chicken breasts, stick strictly to the 3-hour mark on Low. Breasts can become stringy and dry if left for 6+ hours, whereas thighs are much more forgiving and stay juicy.

3. The Veggies

About 30 minutes before serving, stir in the chopped bell peppers and snap peas. This ensures they soften slightly but keep their bright color and a bit of “snap.”

4. The “Sticky” Glaze

Whisk your cornstarch and water in a small ramekin until smooth. Stir it into the slow cooker.

Turn the setting to HIGH for the last 15 minutes (lid off). You will see the sauce transform from a liquid into a thick, beautiful glaze that clings to the chicken.

5. Garnish & Serve

Top with plenty of green onions and sesame seeds. Serve immediately over a bed of fluffy rice or quinoa.

Pro-Tips for Success

Sear for Flavor: If you have an extra 5 minutes, sear the chicken in a hot pan with a little oil before putting it in the slow cooker. It creates a “crust” that holds the sauce even better.
Double the Sauce: If you love “saucy” rice, increase the sweet chili sauce and soy sauce by 50%. You can never have too much of this glaze!
Control the Sweetness: If the sauce feels too sweet for your liking, add an extra squeeze of fresh lime juice right before serving. The acid will neutralize the sugar.

FAQ

Can I use frozen chicken?

It is generally recommended to thaw chicken first before putting it in a slow cooker. Putting frozen meat in a crockpot can keep the food in the “danger zone” for bacteria (between 4°C and 60°C) for too long.2

What should I serve this with?

It is perfect with Jasmine rice, but if you want a lower-carb option, it is excellent over cauliflower rice or even shredded cabbage salad.

How do I store it?

Store in an airtight container in the fridge for up to 3 days. The sauce will thicken even more as it cools; when reheating, add a tablespoon of water to loosen it back up.

A Relaxing Christmas Finish

As the night winds down here in Agadir, let this Sweet Chili Chicken be the easy, delicious end to your Christmas Day. It brings a bit of global flair and a lot of comfort to the table without any of the stress.

Would you like me to find a recipe for “Coconut Lime Rice” that would perfectly complement the tropical sweetness of this chicken?