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Andre Lewis

Crockpot Sweet Chili Chicken Meatballs

Print Recipe
Prep Time 25 minutes
Cook Time 3 hours 50 minutes
Total Time 4 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lb ground chicken that includes dark meat
  • 1 large egg
  • 1/2 cup plain dry breadcrumbs
  • 2 tbsp whole milk
  • 2 scallions finely sliced
  • 2 garlic cloves minced
  • 1 tbsp finely grated fresh ginger
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup sweet chili sauce
  • 1/4 cup low-sodium chicken broth
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 red bell pepper cut into 1-inch pieces
  • 1 tsp neutral oil for sheet pan
  • 1 1/2 cups dry long-grain white rice
  • 2 3/4 cups water for rice

Method
 

  1. Heat the oven to 400°F and oil a rimmed sheet pan. Mix chicken, egg, breadcrumbs, milk, scallions, garlic, ginger, salt and pepper just until combined, then shape into 24 equal meatballs about 1 1/2 inches across.
  2. Bake meatballs for 10 to 12 minutes until their outsides are firm enough to lift; they are not fully cooked yet. Meanwhile, bring sweet chili sauce, broth, soy sauce and vinegar to a simmer in a saucepan.
  3. Pour hot sauce into a 6-quart slow cooker and add red pepper. Transfer the hot partially cooked meatballs directly into the sauce, cover immediately and cook on low for 2 1/2 to 3 hours until the largest meatball reaches 165°F.
  4. During the final half hour, bring rice and its measured water to a boil in a saucepan. Cover and cook on low for 18 minutes, then rest off the heat for 10 minutes.
  5. Turn meatballs gently through the sauce without breaking them. Divide rice among 6 plates and add 4 meatballs, red pepper and sauce to each serving.