This slow cooker sweet chili chicken is juicy, fall-apart-tender, and bursts with flavor from the sweet chili sauce and cream cheese. Perfect with rice and a green vegetable for a complete and filling meal.
Cream cheese is a magic ingredient to add flavor and creaminess to many slow cooker recipes. You can also find cream cheese in Slow Cooker Crack Chicken, Fiesta Chicken, and Artichoke Mushroom Chicken.
What is sweet chili sauce?
Sweet chili sauce is a popular condiment in Thai, Malaysian, Afghan, and Western cuisine. Its original name in Thailand is nam chim kai. It’s known for its eclectic flavor combination of red chili peppers, rice wine vinegar, and a sweetening ingredient such as sugar or honey. Some recipes also include garlic and fish sauce.
Overall, you can expect the flavor to be mild but with a hint of spice and a sweet and sour taste. Though some authentic brands can be spicier, that’s why we prefer the Panda Express brand.
This sweet chili chicken recipe was inspired by a local shop’s pizza in my town. That pizza has a cream cheese sauce, tender chicken, and is drizzled with sweet chili sauce and green onions.
Recipe Ingredients
- Chicken – boneless, skinless chicken breasts are the best to use with this recipe. They shred up well and soak up the flavorful sauce.
- Ranch Dressing Mix – Often used to make a salad dressing, when added to this chicken recipe, it creates a creamy, herbaceous flavor.
- Sweet Chili Sauce – a must-have in order to get the actual “sweet chili” taste. I use the Panda Express brand; however, your local grocery store may carry others (Mae Poy, Thai Kitchen, Frank’s Red Hot, etc.). Panda Express and Frank’s Red Hot Brand are less spicy.
- Cream Cheese – when it comes to easy melting, the Philadelphia brand melts best.
- Green Onion – these should be sliced and put to the side for serving.
Step-by-Step Directions
Step One – Place the chicken breasts in the crockpot.
Step Two – Sprinkle the entire pack of ranch dressing mix on top.
Step Three – Pour the sweet chili sauce over the chicken and dressing mix layer.
Step Four – Place the block of cream cheese on top and choose your desired cooking time. Cook on LOW for 4.5 hours or on high for 3.5 hours.
Step Five – When the cooking time is done, it will look like the cream cheese has separated, it will be fine! Shred the chicken with two forks, then take a spoon or spatula and stir vigorously and the cream cheese will dissipate into the sweet chili sauce.
Step Six – Serve and enjoy!
How to serve:
- When it comes to adding garnishes, consider chopped green onion, cilantro, and/or sesame seeds.
- This sweet chili chicken recipe pairs perfectly with cauliflower rice, steamed white rice (and a side of green beans), or with a mix of veggies (bell peppers, carrots, snow peas, and broccoli).
- Don’t forget about noodles, which is a classic pair with chicken like this.
Variations
- Added Vegetables – One of the most popular variations includes adding onion, red bell pepper, shredded carrots, and pineapple chunks.
- Chicken Thighs – A meat variation idea is to use boneless, skinless chicken thighs. Though, if you use chicken thighs, shred them on a plate, then stir your sauce virgoursly. Chicken thighs can over shred into tiny bits if over stirred.
Recipe FAQs
Yes! To make a quick freezer meal, add all ingredients into a freezer-proof Ziploc bag and try to remove as much air as possible. Freeze it flat for up to 3 months. When you’re ready to cook it, allow it to defrost, add it to your crockpot and cook according to the directions.
Since this recipe calls for chili sauce and cream cheese, it should thicken. However, if you’d like an even thicker liquid, mix together a cornstarch and water mixture and add it to the slow cooker about 30 minutes before the meal is done cooking.
Transfer any leftovers into an airtight container and allow it to cool to room temperature before putting them in the fridge. It will keep for up to three days there or up to three months in the freezer. Be sure to use freezer safe bags and/or containers if choosing the latter. Reheating is as easy as adding it to a pot on the stove and cook on medium heat until warm. From the freezer, allow the meal to defrost before reheating.
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Slow Cooker Sweet Chili Chicken
Equipment Needed:
Ingredients:
- 2 lbs. boneless skinless chicken breasts
- 1 oz. packet ranch dressing mix
- 20.75 oz. sweet chili sauce (about 2.5 cups, I use Panda Express Brand)
- 8 oz. cream cheese Philidelphia brand melts best
- sliced green onions for serving
Instructions:
- Add the chicken breasts to the slow cooker.
- Sprinkle over the ranch dressing mix.
- Pour over the sweet chili sauce.
- Place the block of cream cheese on top of the chicken.
- Cook on LOW for 4.5 hours or HIGH for 3.5 hours.
- Shred the chicken with two forks and stir the cooked cream cheese into the sauce and chicken. Serve with rice topped with green onions with a green veggie if desired.
How to Video:
Recipe Notes:
- Added Vegetables – One of the most popular variations includes adding onion, red bell pepper, shredded carrots, and pineapple chunks.
- Chicken Thighs – A meat variation idea is to use boneless, skinless chicken thighs. Though, if you use chicken thighs, shred them on a plate, then stir your sauce virgoursly. Chicken thighs can over shred into tiny bits if over stirred.
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More slow cooker chicken recipes
- Slow Cooker BBQ Shredded Chicken
- Slow Cooker Cilantro Lime Chicken
- Slow Cooker Mongolian Chicken
- Slow Cooker Chicken Pot Pie
- Slow Cooker Thai Peanut Chicken
- Slow Cooker Orange Chicken
- Slow Cooker Sweet and Sour Chicken
- Slow Cooker Ohio Shredded Chicken Sandwiches
- Slow Cooker Buffalo Chicken Soup
- Slow Cooker Chicken Adobo
I saw this on Pinterest and was actually going to try it, however; when creators turn off comments on their Pins, when using Pinterest as a platform to promote their site, immediately, it’s a no for me. I rely on others comments to guide me on alterations to the recipes to make them better and not everyone wants to comment on a website because they have to give the email address. bummer.
Hi, I’ve never turned off the comments on any pin. I don’t touch them.