Our Recipes
Slow-Cooker Sweet Chili Chicken
Serves: 6
Prep Time: in
Cook Time: in
This colorful chicken dish uses a handful of flavor-packed, time-saving ingredients, like Thai-inspired sweet chili sauce, oyster sauce and Bell & Evans Boneless Skinless Chicken Breast Cubes, to get dinner on the table in a flash. Only 15 minutes of prep are required, and the slow-cooker does the rest of the work, making this an ideal weeknight meal or meal-prep lunch.
Ingredients
- 2 Pkgs Bell & Evans Boneless Skinless Chicken Breast Cubes
- 1/4 cup Sweet chili sauce
- 2 TB Oyster sauce
- 1 TB Low-sodium soy sauce
- 1 TB Cornstarch
- 1 (15.25-oz) can Pineapple chunks, drained
- 1 large Red bell pepper, cut into 1/4-inch slices
- 1 large Green bell pepper, cut into 1/4-inch slices
- 1 large Green bell pepper, cut into 1/4-inch slices
- 2 TB Chopped fresh cilantro
- 6 cups Cooked long-grain white rice, kept warm
- 2 Limes, cut into wedges
Preparation
- Whisk the sweet chili sauce, oyster sauce, soy sauce and cornstarch together in a small bowl. Place the chicken in a large slow-cooker. Pour the sweet chili sauce mixture over the chicken, and mix to combine. Cover and cook on low for 2-3 hours, until chicken is tender and internal temperature reaches 165°F.
- Stir in the pineapples, bell peppers and red onions. Cover and continue to cook until vegetables are crisp-tender, about 30 minutes. Garnish with cilantro, and serve with rice and lime wedges.
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