I first tried this Crockpot Sweet Chili Chicken Thighs recipe on a chaotic weeknight and it instantly became a go-to. Tender, saucy thighs that require almost zero hands-on time—sweet heat with a hint of umami—this is the kind of slow-cooker dinner that feels special but actually lives in the “easy” column. If you love sticky, finger-licking chicken that makes leftovers worth reheating, this recipe delivers.
Why you’ll love this dish
This recipe hits several sweet spots: it’s fuss-free, budget-friendly, and forgiving. Chicken thighs stay juicy in the crockpot and the sweet chili sauce brings bright sweet-heat without a long ingredient list. Make it for busy weeknights, casual weekend meals, or when you want to feed a small crowd with minimal effort.
“Crockpot magic — the thighs fell apart and the sauce was addictive. Easy enough for every night, fancy enough for guests.” — a friend who requested it twice in one week
It’s also a handy complement to other slow-cooker favorites; if you like pulled options, compare approaches with this take on best crockpot BBQ chicken to vary your weekly rotation.
The cooking process explained
Before you open the pantry: this recipe is mostly assembly. You’ll nest the thighs in the crockpot, whisk a quick five-ingredient sauce, pour it over, and let low, moist heat do the work. Plan on 6–7 hours on low for fork-tender meat or 3–4 hours on high if you’re short on time. No searing required unless you like crispy edges—slow cooking keeps the texture succulent and the sauce glossy.
What you’ll need
- 4 chicken thighs (bone-in or boneless both work; bone-in adds flavor)
- 1 cup sweet chili sauce (store-bought or homemade)
- 2 tablespoons soy sauce (use low-sodium to reduce salt)
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Ingredient notes: If you prefer less sugar, swap half the honey for an equal amount of water and add a squeeze of lime for brightness. For a gluten-free version, use tamari instead of soy sauce. If you want leaner meat, see tips below for using breasts and timing—also check this chicken thigh technique guide for flavor variations and cooking pointers.
Directions to follow
- Place the chicken thighs in a single layer in the crockpot.
- In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and a pinch of salt and pepper. Taste and adjust the balance—more vinegar for tang, more honey for sweetness.
- Pour the sauce evenly over the chicken, turning pieces to coat if needed.
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken reaches 165°F (use a probe thermometer near the thickest part) and is tender.
- Serve the thighs hot, spooning extra sauce over the top and garnishing with chopped green onions.
Best ways to enjoy it
This sticky chicken is versatile. Serve it over steamed jasmine rice or sticky rice to soak up the sauce, or mound it on buttered noodles for a kid-friendly plate. For lighter bowls, spoon the chicken on a bed of mixed greens with sliced cucumber, shredded carrot, and a drizzle of the cooking juices. It also pairs well with simple sides like roasted broccoli, sautéed bok choy, or steamed snap peas. If you want to swap proteins or expand meal prep, take inspiration from these easy tender crockpot chicken breast recipes.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking; they’ll keep 3–4 days. To reheat, warm gently in a skillet over medium-low heat with a splash of water or stock to loosen the sauce, or microwave in 30-second intervals until heated through. For longer storage, freeze in a freezer-safe container for up to 3 months—thaw overnight in the refrigerator before reheating. Always ensure reheated chicken reaches 165°F before serving.
Helpful cooking tips
- Use bone-in thighs for the best flavor; they’re harder to overcook and stay moist.
- If you like a thicker sauce, remove the chicken after cooking, then whisk a small cornstarch slurry (1 tsp cornstarch + 1 Tbsp water) into the sauce and simmer on the stovetop until glossy.
- Avoid overfilling your crockpot—leave some space for the steam to circulate.
- If you want browned edges, transfer thighs to a broiler-safe pan and broil 2–3 minutes per side after slow cooking.
- Swap sweet chili sauce brands cautiously—level of heat and sweetness varies. For milder sauce, stir in a bit more honey or plain tomato sauce.
In case you’re experimenting with different flavor profiles, you’ll find creative ideas in this chimichurri chicken thighs inspiration.
Recipe variations
- Spicy garlic: add 1 tsp sriracha and ½ tsp crushed red pepper flakes.
- Pineapple-sweet: fold in ½ cup crushed pineapple (drained) for tropical brightness.
- Teriyaki twist: replace sweet chili sauce with teriyaki and add 1 tsp grated ginger.
- Low-sugar: use sugar-free sweet chili sauce or reduce honey and boost rice vinegar for tang.
- Make it sheet-pan friendly: after slow-cooking, finish under the broiler on a baking sheet for caramelized edges.
Your questions answered
Q: How long does prep take?
A: About 10 minutes—this is mostly an assembly recipe.
Q: Can I use chicken breasts instead of thighs?
A: Yes, but breasts cook faster and can dry out. Cook on low 3–4 hours and check internal temp; remove when 165°F. Alternatively, cook breasts on high for 2–3 hours.
Q: How can I thicken the sauce without cornstarch?
A: Remove the chicken and simmer the sauce uncovered to reduce it, or whisk in a little tomato paste for body.
Q: Is store-bought sweet chili sauce OK?
A: Absolutely. Choose a reputable brand and taste it first—some brands are much sweeter or hotter, so adjust honey or vinegar accordingly.
Q: Can I make this in an Instant Pot?
A: Yes—use the pressure-cook setting for about 10 minutes (plus natural release), but reduce liquid slightly and watch for splatter on release.
Conclusion
If you want a no-fuss, crowd-pleasing slow-cooker chicken that tastes like it came from a restaurant, this Crockpot Sweet Chili Chicken Thighs recipe is a winner: minimal prep, flavorful sauce, and reliable results. For more slow-cooker sweet chili ideas and variations, see Slow Cooker Sweet Chili Chicken – Shugary Sweets and explore different ways to serve it at Slow Cooker Sweet Chili Chicken – Sweet Peas and Saffron.
Crockpot Sweet Chili Chicken Thighs
Ingredients
For the Chicken
- 4 pieces chicken thighs (bone-in or boneless) Bone-in adds flavor.
- 1 cup sweet chili sauce Store-bought or homemade.
- 2 tablespoons soy sauce Use low-sodium to reduce salt.
- 1 tablespoon rice vinegar
- 1 tablespoon honey For less sugar, replace half with water.
- 2 cloves garlic, minced
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
Preparation
- Place the chicken thighs in a single layer in the crockpot.
- In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and a pinch of salt and pepper.
- Pour the sauce evenly over the chicken, turning pieces to coat if needed.
Cooking
- Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken reaches 165°F (use a probe thermometer near the thickest part) and is tender.
Serving
- Serve the thighs hot, spooning extra sauce over the top and garnishing with chopped green onions.
