Slow Cooker Chicken with Thai Sweet Chili Sauce
177kcal
Ingredients
- 2 pounds chicken thighs or chicken breast (boneless and skinless)
- ½ cup Thai sweet chili sauce Mae Ploy brand or any of your favorite Thai sweet chili sauce brands
Sauce:
- ½ cup soy sauce (regular or low-sodium according to your liking)
- 1 tablespoon dark soy sauce (optional, to add color and flavor)
- 2-3 garlic cloves (minced)
- ½ teaspoon ginger (grated)
- 1 teaspoon dried minced onion
- 5 fresh basil leaves
Veggetables:
- 1½ cups mini carrots
- 1 ½ cups green beans
Optional : To give you a thicker, more gravy-like consistency
- 1 ½ tablespoons corn starch
- 1 ½ tablespoons cold water
- salt/pepper to taste
Toppings:
- green onion fresh, chopped
Method
- 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.