Slow-Cooker Chicken Thighs
Slow-Cooker Chicken Thighs
6h 15m
Serves 3
Directions
- 1Sear chicken thighs in a skillet until golden brown on both sides. Season with salt and pepper.
- 2Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice in a bowl.
- 3Transfer chicken to a slow cooker. Pour sauce over the chicken and toss to coat.
- 4Cover and cook on low for 5-6 hours or on high for 2 hours until chicken is cooked through.
- 5Serve over rice
Ingredients
- 1 Tbsp extra-virgin olive oil
- 6 bone-in or boneless chicken thighs
- 0 Kosher salt
- 0 Freshly ground black pepper
- 0.5 cup low-sodium soy sauce
- 0.5 cup ketchup
- 0.25 cup honey
- 3 cloves garlic, minced
- 2 tsp freshly minced ginger
- 2 Tbsp Sriracha
- 1 lime Juice
- 0 Cooked rice, for serving
Equipment
large skilletslow cookersmall bowl
Tips
- Searing the chicken before slow cooking adds flavor and a crispy skin.
- Adjust Sriracha amount to your spice preference.
- Serve over white rice, or with other sides like caramelized Brussels sprouts or garlicky broccoli rabe.
- Leftovers can be stored in the fridge for about 4 days
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