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Sweet Chili Chicken with Vegetables
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Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Small Bowl

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 cup sliced carrots
  • ¾ cup sweet chili sauce
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • Cooked rice, for serving
  • Chopped green onions, for garnish

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker.
  • Add the broccoli florets, sliced red bell pepper, and sliced carrots on top of the chicken.
  • In a small bowl, stir together the sweet chili sauce, soy sauce, minced garlic, and grated ginger.
  • Pour the sauce mixture evenly over the chicken and vegetables.
  • Cover and cook on low until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
  • Remove the chicken, shred or slice it, and return it to the slow cooker. Stir everything to coat with the sauce.
  • Serve over cooked rice and top with chopped green onions.

Notes

If the sauce seems too thick after cooking, stir in a splash of water or chicken broth to loosen it. Frozen broccoli can be used in place of fresh, though it may soften more during the longer cook time. Leftovers reheat well in the microwave with a little extra sweet chili sauce stirred in to refresh the flavor.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Small Bowl