2poundschicken thighs or chicken breast , (boneless and skinless)
½cupThai sweet chili sauce, Mae Ploy brand or any of your favorite Thai sweet chili sauce brands
Sauce:
½cupsoy sauce, (regular or low-sodium according to your liking)
1tablespoondark soy sauce, (optional, to add color and flavor)
2-3garlic cloves, (minced)
½teaspoonginger, (grated)
1teaspoondried minced onion
5fresh basil leaves
Veggetables:
1½cupsmini carrots
1 ½cupsgreen beans
Optional : To give you a thicker, more gravy-like consistency
1 ½tablespoonscorn starch
1 ½tablespoonscold water
salt/pepper, to taste
Toppings:
green onion, fresh, chopped
Instructions
In a small bowl, combine all of the sauce ingredients. Place chicken thighs and the sauce in a slow cooker.
Cook for about 6 hours on low heat or about 3 hours on high heat if you are using chicken thighs or 3 hours on low heat if you are using chicken breast or until the meat is registered at 165°F.
About 20-30 minutes before the cooking is done. Pour in the carrots and green beans.
(optional - for a thicker sauce) Mix corn starch and cold water, add the mixture into slow cooker. Stir well.
Season with salt, pepper, or brown sugar/honey if necessary and according to your liking.
Notes
You may also add a small amount of honey for sweeter results.