Crockpot Sweet Chili Chicken Thighs
A fuss-free, budget-friendly slow-cooker recipe for tender chicken thighs in a sweet chili sauce, perfect for busy weeknights or feeding a crowd.
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.
Notes
Refrigerate leftovers in an airtight container within two hours; they’ll keep 3–4 days. To reheat, warm gently in a skillet or microwave. For longer storage, freeze for up to 3 months.