Crockpot Sweet Chili Beef

This Crockpot Sweet Chili Beef comes together with just five pantry staples and a set-and-forget cook. The sweet chili sauce turns the beef strips into a glossy, fork-tender centerpiece that’s ready for any night of the week.

Servings: 4 servings

One-Pot Sweet Chili

Just toss beef strips, onions, garlic, soy sauce, and sweet chili sauce into a slow cooker, let it simmer low and slow, and you’ll have a melt-in-your-mouth dinner without any fuss. No extra steps, no extra pans—just pure, saucy goodness.

The Secret to Ultra-Tender Beef

Cooking the beef on the low setting for six hours gives the connective tissue plenty of time to break down, resulting in a melt-in-your-mouth texture. The sweet chili sauce’s sugar and acidity also help tenderize the meat while building a glossy glaze that clings to every strip.

Ingredients for Crockpot Sweet Chili Beef

• 1 ½ pounds beef flank steak, cut into ½-inch strips
• 1 medium onion, thinly sliced (about 1 cup)
• 3 cloves garlic, minced
• ½ cup sweet chili sauce
• ¼ cup low-sodium soy sauce
• 1 tablespoon vegetable oil
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon salt

How to Make It: Crockpot Sweet Chili Beef

1. Heat the oil in a skillet over medium-high heat and quickly sear the beef strips for 2 minutes, just to brown the edges (optional but adds depth).
2. Transfer the beef to the crockpot and add the sliced onion and minced garlic on top.
3. Pour the sweet chili sauce and soy sauce over the meat, then sprinkle with salt and pepper.
4. Cover and cook on LOW for 6 hours, or on HIGH for 3-4 hours, until the beef is fork-tender.
5. Stir the mixture gently, then use two forks to pull the beef apart, allowing the sauce to coat each strand.
6. Serve immediately, spooning extra sauce over the top.

Serving and Storage Tips

If you prefer a thicker glaze, stir in a teaspoon of cornstarch mixed with cold water during the last 15 minutes of cooking. This dish reheats beautifully in the microwave or on the stovetop, and leftovers keep for up to three days in an airtight container.

Serving Ideas

Serve the sweet chili beef over steamed jasmine rice or tossed with cooked noodles for a complete meal. A simple side of steamed broccoli or a crisp cucumber salad adds fresh contrast to the sweet-spicy richness.

Common Questions

Can I use a different cut of beef?

Yes, chuck roast or sirloin strips work well; just adjust cooking time if the pieces are larger.

Do I need to sear the beef first?

Searing is optional but adds extra flavor; you can skip it for an even simpler prep.

Can I make this recipe in an Instant Pot?

Sure—use the ‘Manual’ setting for 45 minutes on high pressure, then natural release.