Okay, so maybe it’s not the best photograph but just looking at this chicken dish is making my feel hungry – it was SO tasty!
I mentioned recently about how much I am loving my slow cooker these days and I think one of my favourite things to cook in it is either pulled pork or shredded chicken, and I’m a sucker for anything with an Asian twist. When I think of sweet chill, beef is what normally comes to mind – it’s my favourite thing to order from the Chinese takeaway at the weekend – but this sweet chilli chicken ticks all the boxes for me, and the fact that this has really little prep and can just be left in the slow cooker to do it’s thing, well that makes it pretty much perfect in my eyes!
When I made this I used powders for the garlic and ginger in this recipe, but you could quite as easily use fresh. I don’t always have ginger in my fridge though and my local shop doesn’t stock it so powder works well if I haven’t got it in. (That’s country living for you. I live on the edge of a large town which is on the edge of a large city, not some remote island and I can’t get fresh ginger or chilli at my local store?!)
There’s not a lot more to say about this dish, other than TRY IT! This recipe will serve 2-3 people, depending on how big you like your portions!
Slow Cooker Sweet Chilli Chicken
450g of chicken breasts
60ml sweet chilli sauce
60ml light soy sauce
80ml tomato ketchup
65g light brown sugar
2 tbsp hoisin sauce
2 tbsp rice wine vinegar
1 tbsp toasted sesame oil
1.5 tsp garlic powder
0.5 tsp onion power
0.5 tsp ginger powder
1 tsp salt
1/4 tsp ground black pepper
To finish the chicken;
1.5 tbsp cornflour mixed with 1 tbsp water
Pop the chicken breasts into the bottom of your slow cooker.
In a separate bowl, whisk together all the ingredients for the sauce, then pour over the top of the chicken.
Cook in the slow cooker on low for around 6 hours or on high for 4 hours.
When the chicken is cooked, take two forks and shred the chicken (it’s sometimes easier to remove the chicken from the slow cooker and do this on a plate or chopping board!) and then add the cornflour paste to the slow cooker and mix well.
Cook on high for a further 20 minutes until sauce thickens.
And that’s all there is to it.
If you want to make it sweeter you can add a dash more sugar at the end. Alternatively if you like things spicy, add a dash of hot pepper sauce (go easy!).
I served this with rice and chopped up some spring onions to go on top. Next time I might serve this is a tortilla wrap or similar as I think that would work well!