Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup sweet chili sauce
- 1/4 cup soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, thinly sliced
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- Salt and pepper to taste
- Chopped green onions and sesame seeds for garnish (optional)
If you’d like to substitute any ingredients, feel free to swap the chicken breasts for thighs, or use tamari instead of soy sauce for a gluten-free option.
Instructions
- Start by placing the chicken breasts at the bottom of your slow cooker. Season them with a little salt and pepper.
- In a medium bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, honey, minced garlic, and grated ginger.
- Pour the sauce mixture over the chicken, ensuring the breasts are well-coated.
- Add the sliced red and green bell peppers and onion on top of the chicken.
- Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is tender and cooked through.
- If you prefer a thicker sauce, remove the chicken once cooked, and stir in the cornstarch slurry. Let it cook on high for an additional 15 minutes until thickened.
- Return the chicken to the slow cooker, give everything a good stir, and let it heat through for a few more minutes.
- Garnish with chopped green onions and sesame seeds before serving, if desired.
Remember, patience is key, just like my abuela always said. Letting the flavors meld together creates a dish that’s truly unforgettable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International