Crockpot Sweet Chili Chicken Thighs: Easy, Irresistible & Weeknight-Ready

The Crockpot Sweet Chili Chicken Thighs recipe is that rare midweek miracle—10 minutes of prep, then your slow cooker coaxes boneless chicken thighs into juicy, pull-apart perfection while a glossy sweet-spicy sauce turns sticky and irresistible. Think tender shreds coated in a tangy, garlicky glaze with gentle heat from sweet chili sauce and a touch of ginger. Spoon it over rice, tuck into lettuce wraps, or pile onto noodles; it’s flexible, affordable, and built for busy days.

Why You’ll Love This Crockpot Sweet Chili Chicken Thighs

• Hands-off cooking: minimal prep, the crockpot does the work
• Big flavor, simple ingredients: sweet chili, soy, garlic, ginger
• Ultra-tender thighs that shred easily and stay juicy
• Meal-prep friendly: reheats and freezes beautifully
• Many serving formats: bowls, wraps, sliders, or salad toppers
• Easy to tailor heat and sweetness for any palate

What Is Crockpot Sweet Chili Chicken Thighs?

Crockpot Sweet Chili Chicken Thighs is a slow-cooked chicken dish where boneless thighs simmer gently in a sauce built from sweet chili sauce, low-sodium soy, garlic, ginger, and a little acid for balance. As the chicken cooks, collagen breaks down for a silky texture while the sauce thickens into a glossy glaze that clings to every shred. It’s a set-it-and-forget-it path to takeout-style flavor using pantry staples, perfect for rice bowls, noodle nights, or casual entertaining.

Crockpot Sweet Chili Chicken Thighs

These Crockpot Sweet Chili Chicken Thighs are the ultimate hands-off dinner: tender, juicy chicken cooked in a sweet-spicy chili garlic glaze with minimal prep. Perfect for rice bowls, noodle nights, lettuce wraps, or party sliders, this weeknight winner is built from pantry staples and delivers big flavor with almost no effort.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Dinner

Cuisine Asian-Inspired

Servings 6 servings

Calories 360 kcal

Ingredients

  

Chicken & Aromatics

• 2.8 lb boneless, skinless chicken thighs 8–10 pieces
• 1 tsp kosher salt divided
• 0.5 tsp black pepper
• 1 small yellow onion thinly sliced
• 1 red bell pepper thin strips
• 2 medium carrots matchsticks or thin coins
• 3 cloves garlic finely minced
• 1–2 tsp fresh ginger grated

Sweet Chili Sauce Base

• 0.75 cup sweet chili sauce
• 3 Tbsp low-sodium soy sauce or tamari
• 2 Tbsp rice vinegar or apple cider vinegar
• 2 Tbsp tomato paste
• 0.25 cup low-sodium chicken broth or water
• 1–2 tsp brown sugar or maple syrup optional, to taste
• pinch red pepper flakes optional

To Finish & Serve

• 1–2 tsp cornstarch mixed with 2 Tbsp cold water (optional)
• 2–3 green onions thinly sliced
• 1–2 tsp sesame seeds

Instructions

 

• Step 1: Pat chicken dry. Sprinkle with ½ tsp salt and pepper. Layer onion, bell pepper, and carrots in a 5–6 qt crockpot. Place chicken on top.
• Step 2: In a bowl, whisk together sweet chili sauce, soy sauce, vinegar, tomato paste, broth, remaining salt, garlic, ginger, and red pepper flakes. Taste and adjust. Pour over chicken and vegetables.
• Step 3: Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until chicken is fork-tender.
• Step 4: Remove chicken, shred into large pieces. Optional: stir in cornstarch slurry, cook on HIGH 10–15 min to thicken. Return chicken to pot and toss to coat.
• Step 5: Garnish with green onions and sesame seeds. Serve over rice, noodles, or in lettuce wraps with a lime wedge if desired.

Notes

Use chicken thighs for best texture, but breasts can work with shorter cook times. Add pineapple for a tropical twist or snap peas at the end for crunch. To thicken the sauce without cornstarch, simmer uncovered on HIGH. Pairs well with jasmine rice, rice noodles, or fresh greens.

Keyword crockpot recipe, easy chicken dinner, slow cooker chicken, sweet chili chicken, weeknight chicken

Ingredients for Crockpot Sweet Chili Chicken Thighs

Chicken & Aromatics

• 2½–3 lb boneless, skinless chicken thighs (8–10 pieces)
• 1 tsp kosher salt (divided; adjust to your sweet chili and soy)
• ½ tsp black pepper
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, thin strips
• 2 medium carrots, matchsticks or thin coins
• 3 cloves garlic, finely minced
• 1–2 tsp fresh ginger, grated

Sweet Chili Sauce Base

• ¾ cup sweet chili sauce
• 3 Tbsp low-sodium soy sauce (or tamari)
• 2 Tbsp rice vinegar (or apple cider vinegar)
• 2 Tbsp tomato paste
• ¼ cup low-sodium chicken broth or water (add more 1 Tbsp at a time if needed)
• 1–2 tsp brown sugar or maple syrup (optional, to taste)
• Pinch red pepper flakes (optional, for extra kick)

Optional Add-Ins

• 1½ cups pineapple tidbits, drained (bright sweetness; optional)
• 1 cup sugar snap peas or shelled edamame, added in last 30 minutes

To Finish & Serve

• 1–2 tsp cornstarch mixed with 2 Tbsp cold water (optional thickener)
• 2–3 green onions, thinly sliced
• 1–2 tsp sesame seeds
• Cooked jasmine or brown rice, rice noodles, or lettuce leaves
• Lime wedges (optional brightness)

Ingredient Notes (Smart Substitutions & Tips)

• Thighs vs. breasts: Thighs are forgiving and stay juicy. If you use breasts, start checking at 3½–4½ hours on LOW to prevent dryness.
• Sweet chili sauce: Brands vary in heat/sweetness. Start with ¾ cup; add a teaspoon of brown sugar if you want sweeter, or an extra pinch of red pepper flakes for more heat.
• Soy/tamari: Choose low-sodium to manage salt; you can always finish with a pinch later.
• Vinegar: Rice vinegar is soft and balanced; apple cider vinegar works in a pinch—start with a smidge less and taste.
• Veg choice: Onion, pepper, and carrot hold texture in the slow cooker. Quick-cooking veg (snap peas, edamame) go in late so they stay crisp.
• Gluten-aware: Use tamari and confirm your sweet chili brand is gluten-free.
• Pineapple: Optional, but the sweet-tangy bites are fantastic against the chili-garlic glaze.

Step-by-Step Instructions

Step 1 – Load the slow cooker

Pat chicken dry. Sprinkle with ½ tsp salt and black pepper. Add onion, bell pepper, and carrots to a 5–6 qt slow cooker; place chicken on top.

Step 2 – Whisk the sauce

In a bowl, whisk sweet chili sauce, soy, vinegar, tomato paste, broth, remaining ½ tsp salt, garlic, ginger, and red pepper flakes (if using). Taste; adjust sweetness, salt, or heat. Pour evenly over the chicken and vegetables. If using pineapple, scatter it now.

Step 3 – Slow cook

Cover and cook on LOW 5–6 hours (best texture) or HIGH 2½–3½ hours, until the thighs are tender and pull apart easily.

Step 4 – Shred and thicken (optional)

Transfer chicken to a cutting board. Shred into large, juicy pieces with two forks (avoid very fine shreds). If you want a stickier glaze, stir the cornstarch slurry into the slow-cooker liquid, cover, and cook on HIGH 10–15 minutes until glossy. Return chicken to the pot and toss to coat. Fold in snap peas/edamame during this last 15–20 minutes if using.

Step 5 – Finish & serve

Switch to WARM. Taste the sauce; adjust with a splash of vinegar for brightness or a pinch of sugar for roundness. Serve chicken and sauce over rice or noodles, or spoon into lettuce wraps. Garnish with green onions, sesame seeds, and a squeeze of lime if you like.

Yield & Timing: Serves 6. Active prep ~10 minutes; cook 5–6 hours on LOW (preferred).

Pro Tips for Success

1. Go LOW for juiciness: Gentle heat keeps thighs succulent and shred-ready.
2. Don’t over-liquid: Thighs release juices. Start with the listed broth; add more later only if the sauce seems tight.
3. Season in stages: Light salt up front; final salt/acid tweaks after reduction when flavors concentrate.
4. Shred big: Larger pieces hold texture and soak glaze without going stringy.
5. Thicken with intention: Slurry only if you want a sticky “takeout-style” gloss; otherwise enjoy a looser, spoonable sauce.
6. Color & crunch: Add quick-cook veg in the final stretch to keep them vibrant.
7. Sauce rescue: Too salty? Splash of water or broth and a squeeze of lime. Too sweet? Extra vinegar or a pinch more chili. Too thin? Lid off on HIGH for 10–15 minutes or use slurry.

Flavor Variations

• Sticky Orange Sweet Chili: Replace ¼ cup broth with fresh orange juice; add 1 tsp zest at the end.
• Ginger-Garlic Boost: Double ginger, add one extra clove garlic, and finish with an extra drizzle of sesame seeds for aroma.
• Sweet Chili Pineapple: Use the pineapple add-in and finish with cilantro and green onions for tropical brightness.
• Sesame-Lime: Stir in 1 tsp sesame oil off heat and finish with extra lime juice and zest.
• Veg-Loaded: Add mushrooms with peppers and carrots; fold in steamed broccoli florets right before serving.

Serving Suggestions

• Rice bowls: Jasmine or brown rice, chicken, extra sauce, cucumbers, and quick-pickled veggies.
• Noodle night: Toss with rice noodles or lo mein; add snap peas and carrots for a full one-bowl meal.
• Lettuce wraps: Butter lettuce or romaine leaves with shredded chicken, carrots, scallions, and a sprinkle of sesame.
• Sliders: Pile on small rolls with crunchy slaw for parties or game day.
• Salad topper: Spoon warm chicken over mixed greens, shredded cabbage, and cucumbers; thin some sauce with lime juice for a speedy dressing.
• Baked potato or sweet potato: Split, fluff, and add chicken plus a drizzle of sauce for a cozy lunch.

Make-Ahead, Storage & Freezing

• Prep ahead: Whisk the sauce 3 days in advance; store airtight in the fridge. Veg can be sliced the day before.
• Refrigerate: Store chicken with sauce in an airtight container for 3–4 days.
• Freeze: Portion into freezer bags (press flat) or containers for up to 3 months. Thaw overnight in the fridge.
• Reheat: Warm gently on the stovetop with a splash of water/broth until hot and glossy.
• Batch cooking: Double in a large slow cooker; avoid filling past two-thirds so heat circulates evenly.

Nutrition Facts (Per Serving)

Estimated for 6 servings with listed ingredients and optional slurry, without rice or noodles; values vary by brand.

Troubleshooting Guide

• Sauce tastes flat: Add a pinch of salt and a squeeze of lime; sweetness needs acid to shine.
• Too sweet: Stir in 1–2 tsp vinegar and a pinch more ginger or chili; simmer briefly.
• Too salty: Dilute with a splash of water/broth and balance with a little sugar and citrus.
• Dry chicken: It was likely overcooked on HIGH or left uncovered too long after shredding. Shred larger, return to sauce, and hold on WARM.
• Sauce too thin: Reduce lid-off on HIGH 10–15 minutes, or whisk in a small slurry and cook until glossy.
• Not enough heat: Add red pepper flakes or a spoon of extra sweet chili; finish with sliced fresh chili on top.
• Veg too soft: Add quick-cook vegetables during the last 20–30 minutes only.

FAQ About Crockpot Sweet Chili Chicken Thighs

TastyInspo Notes

• Season, then re-season: Salt lightly at the start; adjust salt, sweetness, and acid after cooking when flavors are most concentrated.
• Big shreds, glossy finish: Shred into generous pieces and toss back into the slow cooker for at least 5 minutes so they soak up the glaze.
• Fresh lift matters: Green onions, sesame seeds, and a squeeze of lime turn slow-cooked richness into something bright and lively.
• Two-texture trick: Add a handful of crisp veg (snap peas, edamame) at the end so every bite has contrast.
• Sauce reserve: Hold back a few tablespoons of sauce before thickening; drizzle over bowls at the table for a fresh, shiny finish.
• Double once, eat twice: Freeze half for a future “dump-and-heat” win—your future self will thank you.

Final Thoughts

Crockpot Sweet Chili Chicken Thighs is the definition of practical, big-flavor cooking. With pantry staples and almost no effort, you get juicy shreds in a glossy sweet-spicy glaze that plays well with rice, noodles, or crisp greens. Master the easy rhythm—load, slow-cook, shred, (optionally) thicken, and finish fresh—and you’ve got a dependable, crowd-pleasing dinner that fits any weeknight and scales for meal prep or parties.