Friday, August 26, 2016

Crockpot Sweet Chili Chicken

Do you ever have a week when it feels like everything is hitting the fan?

Yeah. I'm having one of those weeks. Work is crazy. The kids are sick. The husband is stressed about a super duper important test he has to take for his job. And the house is in a total state of disarray. I've gotta get my act together. Or a cleaning lady.

With everything on my plate, I didn't have the mental capacity to get creative with dinner. So I stalked Pinterest for a simple meal with serious leftover potential. Thanks to Sweet Peas and Saffron for saving the day with this tasty slow cooker meal featuring the chicken breast that happened to be on sale this week. Boom. Crockpot Sweet Chili Chicken for the win.

A few minutes of work on Sunday afternoon, and we were eating hot dinner all week long. And this is a dump-and-stir kind of slow cooker meal, too. Easy, delicious, healthy—just what I needed on a crazy week. Now about that cleaning lady...

Let's get cooking!

Crockpot Sweet Chili Chicken
From Sweet Peas and Saffron

1 cup low-sodium chicken broth
1/2 cup sweet chili sauce
1/2 cup low-sodium soy sauce
2 1/2 pounds boneless, skinless chicken breasts (for me this was 3 huge breasts)
1/4 cup water
2 tablespoons cornstarch
Salt and pepper

For serving:
Cooked rice
Lime wedges (I think the lime really makes this meal special!)
Chopped fresh cilantro
Chopped peanuts

In a small bowl mix together chicken broth, chili sauce, and soy sauce. Place chicken in slow cooker. Pour chili sauce mixture over chicken and turn to coat. Cook for about 3 hours on low, until chicken reaches an internal temperature of 165 degrees and you can shred the chicken pretty easily with a fork.

Remove chicken to a plate and use two forks to shred chicken into bite-sized pieces. Place back in slow cooker to keep it warm while you prep the sauce.

Pour cooking liquid into a small saucepan. Whisk together 1/4 cup water and cornstarch, then whisk into cooking liquid. Bring to a boil, reduce heat to medium-low and simmer until sauce begins to thicken, about 4-5 minutes. Season to taste with salt and pepper. Pour sauce over chicken and stir to coat.

Serve chicken over cooked rice. Top it with a squeeze of lime and chopped cilantro and peanuts.

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