Asian Sweet Chili Chicken made in the crock pot is a delicious blend of sweet and savory oriental flavors. The perfect crock pot chicken meal when you have a busy day and want a quick and easy dinner!
Ever since I made this Asian Sweet Chili Sesame Chicken from Carlsbad Cravings, it has been a favorite at my house. Especially for my oldest daughter, who is allergic to things like wheat, eggs, and milk.
This recipe has none of those things, so it’s a huge winner for us!
Not only is free of those pesky allergens, but it is also DELICIOUS.
We like to eat it over rice, sprinkled with green onions (and sesame seeds, if we have them). But this Asian shredded chicken would also be great on buns.
It’s so easy to make, so let’s get started!
Ingredients for Sweet Chili Chicken
- Chicken breasts (if using frozen breasts, it’s ideal if you can thaw them first)
- Asian sweet chili sauce (like the Mae Ploy brand)
- Low-sodium soy sauce (if you’re worried about gluten, be sure to get gluten-free soy sauce)
- Brown sugar
- Hoisin sauce (a special Asian sauce you can find in most supermarkets)
- Rice vinegar
- Sesame oil
- Garlic powder
- Onion powder
- Ginger powder
How to make Sweet Chili Chicken
Put your chicken breasts in a crock pot. (I use three chicken breasts, but they are the huge ones from Costco. If you’re using smaller chicken breasts, just make sure you have two pounds of chicken, approximately).
Mix all the other ingredients together in a bowl.
Pour over the top of the chicken.
Cook on high for 3-4 hours, or low for 5-7 hours.
Shred chicken and serve.
Depending on how much water your chicken released, your sweet chili sauce might be really watery. If desired, you can thicken up the sauce by mixing 1 1/2 tablespoons of corn starch with 1/4 cup of water.
Pour that into the crock pot and turn the heat to “high” for 20-30 minutes. Leave the lid off, and stir the chicken and sauce occasionally until the sauce thickens up.
Alternately, you can pour the liquid off the chicken into a pan and thicken it up on the stove using the same ratio of corn starch and water.
When ready to serve, use tongs to place the chicken on top of rice or buns, and enjoy!
Don’t forget the sides! Here are some delicious options to go with this meal:
This recipe adapted from Asian Sweet Chili Sesame Chicken on Carlsbad Cravings.
- 2 pounds chicken breasts (not frozen)
- 3 Tablespoons Asian sweet chili sauce (like Mae Ploy brand)
- 1/3 cup low-sodium soy sauce (get gluten-free soy sauce if sensitive to gluten)
- 1/3 cup ketchup
- 1/3 cup packed brown sugar
- 2 Tablespoons hoisin sauce
- 1 Tablespoons rice vinegar
- 1 Tablespoon toasted sesame oil
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ginger powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
Put the chicken breasts in the crock pot.
Mix all the remaining ingredients together in a bowl and pour over the top of the chicken.
Cook on low for 5-7 hours, or on high for 3-4 hours.
When the chicken is fall-apart tender, shred with a fork in the crock pot.
If desired, thicken the sauce by mixing 1 1/2 Tablespoons of corn starch with 1/4 cup of water. Pour it into the crock pot and mix it around. Turn the heat up to high and leave the lid off. Stir occasionally for 20-30 minutes, until sauce thickens up.
Serve on top of rice or buns with green onions and sesame seeds if desired.
To quickly thaw chicken, put it in a large ziploc bag of cold water and leave in the sink.