Low Carb Sweet and Spicy Chicken - Slender Kitchen

Low Carb Sweet and Spicy Chicken

Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content


I am pretty obsessed with this sweet and spicy chicken lately. I have been making it almost every week to have during the week for quick lunches. It's perfect for lettuce wraps, bowls with cauliflower rice and veggies, or quesadillas with some broccoli and cheese. To keep it low carb, I used Stevia instead of brown sugar, which would be traditionally used. The Asian garlic chili paste adds tons of flavor and isn't as spicy as you would expect. However if you are worried about the spice level, start with half and just add more after cooking if you want it spicier. Also I like a mix of chicken breast and chicken thighs, but you could just use one or the other as well.

Prep Time

Low Carb Sweet and Spicy Chicken

Prep Time: 
Cook Time: 
Total Time: 


  • 1.5 lbs. boneless skinless chicken thighs
  • 1.5 lbs. boneless skinless chicken breast
  • 1/3 cup low sodium soy sauce (GF if needed)
  • 1 tsp. Stevia (or to taste)
  • 2 U garlic cloves, minced
  • 1 tbsp. ginger, minced

Nutritional Facts

Serving Size: 
8 oz.
Amount Per Serving
Calories 293
Calories from Fat 15
% Daily Value *
Total Fat 6g
Saturated Fat 1g
Monounsaturated Fat 2g
Polyunsaturated Fat 1g
Cholesterol 154mg
Sodium 1 117mg
Total Carbohydrate 5g
Dietary Fiber 1g
Sugars 1g
Protein 48g


  1. Stir together the soy sauce, Stevia, chili garlic paste, garlic, and ginger in the bottom of the slow cooker. Add the chicken and stir to coat the chicken completely.
  2. Cook on low for 4 hours or until chicken is fully cooked. Shred using two forks.
  3. Optional but highly recommended: Add the liquid from the slow cooker into a small sauce pan. Bring to a boil and boil for 8-10 minutes until it reduces by half and thickens. Toss chicken in this sauce or drizzle on top.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
Ratings & Reviews
Ratings & Reviews
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  • Norma W's picture

    Average: 4 (1 vote)

    This recipe is pretty decent - I liked the mixture of both chicken thighs and breasts; it provided great texture and taste. Kristen was spot on when she said not to be alarmed with the amount of Asian garlic chili paste - it was tastefully spicy. The reason I am giving this recipe 4 stars instead of 5 - is because I did not get the end result that Kristen did: the optional choice of thickening the liquid failed for me - it never thickened and I was unable to toss the chicken in the sauce. It also didn't taste sweet - I'm sure that the stevia helped tone down the spiciness but there wasn't that combo that I was expecting of sweet and spicy. But because of the simplicity of the recipe - just adding very few ingredients to have a filling dinner - was worth it. Thank you for this recipe!
    out of 0 people found this review useful
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