Pour bottled sweet chili sauce and these 4 ingredients over chicken breasts into a slow cooker for a sticky-sweet dinner you’ll keep coming back to

If you like a little heat with your sweet, stir 1/4 to 1/2 teaspoon of crushed red pepper flakes into the sweet chili sauce mixture before pouring it over the chicken. For a tangier flavor, add 1 tablespoon of rice vinegar or apple cider vinegar along with the other ingredients. You can swap the honey for brown sugar if that’s what you have on hand, or use tamari or coconut aminos in place of soy sauce if you need a gluten-free option (just be sure your bottled sweet chili sauce is gluten-free as well).

Boneless, skinless chicken thighs work nicely here too and stay very moist; cooking time may be similar, but always check for doneness. For a more complete one-pot meal, you can lay thick-cut carrot rounds or onion wedges under the chicken before pouring on the sauce, understanding that they will soften quite a bit.

Leftover chicken can be cooled quickly, then refrigerated in a shallow container and enjoyed within 3 to 4 days, or frozen for up to 2 to 3 months. For food safety, keep raw chicken refrigerated until you’re ready to cook, wash your hands and any cutting boards or knives that touch raw poultry, and be sure the chicken reaches at least 165°F in the thickest part before serving. Avoid leaving cooked chicken at room temperature for more than 2 hours (or 1 hour if the room is very warm).