You can find 1000+ of my kitchen-tested recipes using the Recipes tab, watch nearly 100 of my Kitchen Encounters/WHVL-TV segments using the TV Videos tab, join the discussion about all of my creations using the Facebook tab, or Email your questions and comments directly to me--none go unanswered. Have fun!


~ Open Sesame: Asian Sweet Chili Crockpot Chicken ~

IMG_8328Calling all faithful users of crockpots and couch potatoes with crockpots who crave Asian food.   Whether you're exhausted and trying feed a family of four after a busy day at the office or just lazily lounging on the sofa watching the NFL draft for two days, I've got a recipe for you.  I won't lie.  I don't use my crockpot on a regular basis, but I do know that really good recipes for slow-cooked Asian fare are few and far between.  There is a reason for that.  Aside from soup, when most of us think Asian, we think fast-and-furious stir-fries with crunch-tender vegetables and velvety-textured meat, poultry or seafood.  In our minds, it hard to associate Asian with the steamy one-textured food that emerges from the crockpot.  In the case of this recipe, that's a non issue.  Served over rice, ramen, or simply heaped on a sandwich roll, I promise you this:

Succulent chicken in a bold-flavored slightly-spicy sauce. 

IMG_8281For the chicken (not pictured in the above photo):

2 1/4-2 1/2  pounds boneless, skinless chicken breast tenders or thighs

For the sauce:

6  tablespoons Thai sweet chili sauce (Mae Ploy)

6  tablespoons Thai seasoning soy sauce

6  tablespoons American chili sauce

2  tablespoons hoisin sauce

2  tablespoons rice wine vinegar

1  tablespoon sesame oil

1  teaspoon garlic paste

1 teaspoon ginger paste

4  tablespoons light-brown sugar

1/2  cup thinly-sliced scallions, white and light green part only, tops reserved for garnish 

For the slurry to thicken the sauce at the end:

1 tablespoon + 2 teaspoons corn starch

2  tablespoons Thai sweet chili sauce (Mae Ploy)

1  tablespoon Thai seasoning soy

1  tablespoon water

For the garnish:

thinly-sliced scallion tops, reserved from above scallions

lightly-toasted sesame seeds

Arrange the tenders or thighs in the bottom of a 6 1/2-7-quart crockpot:

IMG_8278Stir together all of the sauce ingredients and slice the scallions.  Pour all of the sauce over the chicken and sprinkle all of the scallions over the sauce:

IMG_8288Program the crockpot to slow cook on high for 4 hours:

IMG_8296After 3 hours of cooking, using a slotted spoon, transfer the fully-cooked tenders or thighs from the sauce to a cutting board (do not turn the crockpot off):

IMG_8308Using a fork, in a small bowl or 1-cup measuring container, whisk the slurry ingredients together and add them to the still simmering sauce in the crockpot:

IMG_8313Slice the tenders or thighs, return them to the crockpot and give the mixture a stir:

IMG_8319Put the lid back on the crockpot and continue to cook until the 4 hours are up:

IMG_8322Steamed rice is nice, ramen noodles are another option: 

IMG_8343Open Sesame:  Asian Sweet Chili Crockpot Chicken:  Recipe yields 5 cups, sliced-chicken mixture/4-6 servings when placed over rice or ramen.

Special Equipment List:  6 1/2-7-quart crockpot; 1-cup measuring container; cutting board; chef's knife; large slotted spoon; fork

IMG_0984Cook's Note:  If it's a full-flavored Asian soup recipe you're interested in, you can find my one and only other Asian crockpot recipe for ~ Chinese:  Crockpot Chicken & Egg Noodle Soup ~ in Categories 2, 13 or 20.  Just microwave some fresh Chinese egg noodles, portion them into a few bowls and ladle the soup right over the top.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment