2 pounds boneless, skinless chicken thighs or breasts

1 cup sweet chili sauce

¼ cup low-sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small onion, sliced

2 tablespoons cornstarch

2 tablespoons water

Green onions, chopped (for garnish)

Sesame seeds (for garnish)

Cooked rice (for serving)

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Place the chicken thighs or breasts at the bottom of the slow cooker.
In a medium bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, honey, garlic, and fresh ginger. Pour the sauce over the chicken in the slow cooker.
Add the sliced bell peppers and onion on top of the chicken and sauce. Cover and cook on low for 4-6 hours or high for 2-3 hours until the chicken is cooked through and tender.
Once the chicken is cooked, remove it from the slow cooker. In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the sauce in the slow cooker and stir well. Cook on high for an additional 10-15 minutes until the sauce thickens.
Shred the chicken using two forks and return it to the slow cooker, mixing with the sauce and vegetables.
Serve the sweet chili chicken over cooked rice and garnish with chopped green onions and sesame seeds.

Feel free to add extra vegetables like carrots, snap peas, or mushrooms for more texture and flavor.

If you prefer a spicier dish, add sriracha, red pepper flakes, or fresh chili slices to the sauce.

Use low-sodium soy sauce to reduce the salt content of the dish.

For a lower sugar option, try sugar-free sweet chili sauce and reduce or omit the honey.

Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet.