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Slow Cooker Shredded Sweet and Spicy Chicken

Preparation time: 10 minutes
Cooking time: 4 hours
Serves: 4-6 people


  • 2 pounds bone-in skinless chicken thighs
  • 1/3 cup low sodium soy sauce (GF if needed)
  • 3/8 cup brown sugar
  • 1/4 cup Asian chili garlic sauce
  • 2 garlic cloves, minced
  • 1 teaspoon dried ginger, minced
  • 1/2 teaspoon cornstarch (if needed)


  1. Prepare the Sauce: In the bottom of your slow cooker, stir together the soy sauce, brown sugar, chili garlic sauce, minced garlic, and ginger.
  2. Add the Chicken: Place the chicken thighs into the slow cooker, making sure to flip them 2-3 times to ensure they’re fully coated with the sauce.
  3. Slow Cook: Set the slow cooker to “low” and let it cook for 4 hours or until the chicken is fully cooked and easily pulls apart.
  4. Prepare the Thickened Sauce: Once the chicken is done, remove the thighs and pour the liquid from the slow cooker into a small saucepan. Heat the liquid on the stove over medium-high heat, bringing it to a boil. Allow it to boil for 8-10 minutes or until it has reduced by half and has thickened. If your sauce isn’t thickening as desired, you can whisk in the cornstarch to help it along.
  5. Shred the Chicken: Using two forks, shred the chicken while removing and discarding the bones.
  6. Serve: Drizzle the thickened sauce over the shredded chicken or toss the chicken in the sauce until it’s fully coated.


  • This dish pairs wonderfully with jasmine rice and steamed vegetables like broccoli or snap peas. If you’re in a hurry, consider using microwave-friendly options like edamame as a side.
  • Always ensure the chicken is fully cooked to a safe internal temperature before consuming.

The aroma from this dish will fill your home with mouth-watering anticipation. The combination of sweet and spicy flavors perfectly complements the tender, slow-cooked chicken, making it a comforting and satisfying meal. Enjoy!

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