Choosing the right ingredients can make all the difference in a slow cooker dish like this. I always opt for fresh garlic and ginger because their flavors mellow beautifully over hours of cooking. When it comes to the sweet chili sauce, I prefer a brand that balances heat with sweetness rather than overwhelming one or the other. And if you’re like me and enjoy a little texture, adding fresh herbs just before serving elevates the whole dish.

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 cup sweet chili sauce (look for a good-quality, balanced brand)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes (optional, for extra heat)
• 2 green onions, thinly sliced (for garnish)
• Fresh cilantro or parsley, chopped (for garnish)

If you don’t have fresh ginger on hand, a 1/2 teaspoon of ground ginger works in a pinch. For those avoiding soy, coconut aminos make a lovely substitute for soy sauce without losing the umami punch.