In the bottom of a large slow cooker, combine sweet chili sauce, chicken broth, salt, pepper, and soy sauce. Whisk together. Add in chicken thighs on top of glaze, and spoon some of the glaze over the top of the chicken.
Cover and cook on low for 6 hours (do not open the lid while cooking, you want to maintain the moisture inside!)
To thicken the sauce (optional), remove the chicken and cut into bite sized pieces. Before returning chicken to the crockpot, thicken the sauce by whisking the broth and cornstarch together in a small glass. Pour into the glaze and stir. Add cooked chicken, cover and allow to cook about 20-30 minutes more (perfect amount of time to make some cilantro lime rice)!
To serve, add the snipped cilantro over the top, stir, and enjoy!
Notes
I tend to prefer the flavor and juiciness of chicken thighs vs. breasts but it will turn out delicious whichever one you use.
The chili gives the chicken a hint of heat but it’s also diluted by the other marinade ingredients and sweetness of the sauce so my family didn’t find it overwhelmingly hot. In fact, spicy food lovers may even want to top this with some chili garlic sauce for more of a kick.
We love to serve it over a bed of rice or another grain. I bet the leftovers would be delicious in a salad for lunch the next day, too.