Pour this 1 mixture over raw chicken breasts into a slow cooker for a weeknight dinner that's impossibly delicious

For a little more heat, stir 1/4 to 1/2 teaspoon of crushed red pepper flakes into the sweet chili mixture before pouring it over the chicken. If you prefer darker, richer flavor, substitute 1 tablespoon of the soy sauce with Worcestershire sauce. You can add vegetables directly to the slow cooker: scatter 1 sliced bell pepper and 1 small sliced onion under and around the chicken before you pour the mixture on top, then cook as directed. For a slightly creamier sauce, stir in 2 to 3 tablespoons of cream cheese or coconut milk during the last 15 minutes of cooking, letting it melt into the juices. This recipe also works nicely with boneless, skinless chicken thighs; just trim excess fat and cook on LOW for about 4 to 5 hours. Leftovers keep well and can be turned into next-day meals—tuck the chicken into quesadillas, serve cold over a salad, or pile onto toasted buns with pickles for a quick lunch. If you’re cooking for two, halve the recipe but keep the same cooking time, or make the full batch and freeze extra portions, sauce and all, for an easy future supper.