Ingredients:

  • 1.5 lb boneless, skinless chicken breast or thighs
  • 1 cup Sweet Chili Sauce
  • 1/4 cup low-sodium Soy Sauce
  • 2 Tbsp Cornstarch

Instructions:

  1. Place the chicken, sweet chili sauce, and soy sauce into the slow cooker pot. Cook on low for 3–4 hours, or until the chicken is very tender.
  2. Carefully remove the chicken from the slow cooker and shred it using two forks. Set the shredded chicken aside.
  3. Pour the remaining sauce liquid from the slow cooker into a saucepan and bring it to a simmer over medium-high heat.
  4. In a separate small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. This must be done right before use to prevent settling.
  5. Whisk the cornstarch slurry into the simmering sauce. Continue to cook and stir for 10 minutes until the sauce thickens into a glossy, sticky glaze.
  6. Return the shredded chicken to the saucepan and toss to fully coat it in the sweet chili glaze. Serve immediately over rice or vegetables.