Slow Cooker Chicken Thighs PT375M https://img1.recipesrun.com/201907/2019/0731/af/a/803299/300x200x50.jpg 3 servings Ingredients: Cooked rice, for serving Juice of 1 lime 2 tablespoons Sriracha 2 teaspoons Freshly minced ginger 3 cloves Garlic, minced 1/4 c. Honey 1/2 c. Ketchup 1/2 c. Low-sodium soy sauce Freshly ground black pepper Kosher salt 6 Bone-in or boneless chicken thighs 1 tablespoon Extra-virgin olive oil

Slow Cooker Chicken Thighs

By lihui

3 Person
375 Minutes
0 Calories
Searing the chicken thighs may seem like an annoying step, but trust us, it's worth it. Not only does it get the chicken skin nice and crispy (because it does lose some crispiness in the slow cooker), but it also caramelizes the fat, adding a ton more flavor. If you don't want to do it, that's totally fine. You can just throw the chicken in the slow cooker. The sauce, you'll be happy to know, doesn't need any precooking. It just gets poured right in and forgotten about until dinner time.

Ingredients

  • Cooked rice, for serving

  • Juice of 1 lime

  • 2 tablespoons Sriracha

  • 2 teaspoons Freshly minced ginger

  • 3 cloves Garlic, minced

  • 1/4 c. Honey

  • 1/2 c. Ketchup

  • 1/2 c. Low-sodium soy sauce

  • Freshly ground black pepper

  • Kosher salt

  • 6 Bone-in or boneless chicken thighs

  • 1 tablespoon Extra-virgin olive oil

Method

  • 01
    In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker.
  • 02
    In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
  • 03
    Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink.
  • 04
    Serve over rice.

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Slow Cooker Chicken Thighs

Searing the chicken thighs may seem like an annoying step, but trust us, it's worth it. Not only does it get the chicken skin nice and crispy (because it does lose some crispiness in the slow cooker), but it also caramelizes the fat, adding a ton more flavor. If you don't want to do it, that's totally fine. You can just throw the chicken in the slow cooker. The sauce, you'll be happy to know, doesn't need any precooking. It just gets poured right in and forgotten about until dinner time.
01 Information
  • Grade easy
  • Serving 3 servings
  • Prep Time 15 Mins
  • Cook Time 360 Mins
  • Total Time 375 Mins
02 Ingredients
Cooked rice, for serving
Juice of 1 lime
2 tablespoons Sriracha
2 teaspoons Freshly minced ginger
3 cloves Garlic, minced
1/4 c. Honey
1/2 c. Ketchup
1/2 c. Low-sodium soy sauce
Freshly ground black pepper
Kosher salt
6 Bone-in or boneless chicken thighs
1 tablespoon Extra-virgin olive oil
03 Method
Step 1
In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker.
Step 2
In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
Step 3
Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink.
Step 4
Serve over rice.
04 Author
lihui lihui
647 Recipes
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