Slow Cooker Chicken Thighs

375 mins 3 servings Ingredients: 1/2 c. ketchup Freshly ground black pepper 1/4 c. honey Cooked rice, for serving 2 tablespoons Sriracha Juice of 1 lime 3 cloves garlic, minced 2 teaspoons freshly minced ginger 1 tablespoon extra-virgin olive oil 6 bone-in or boneless chicken thighs 1/2 c. low-sodium soy sauce Kosher salt

Slow Cooker Chicken Thighs

  • easy
  • 3 servings
    • Prep : 15 Mins
    • Cook : 360 Mins
    • Total : 375 Mins
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    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.
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    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.
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    Slow Cooker Chicken Thighs

    • easy
    • 3 servings
    • 360 Minutes
    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.
    Read More
    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.
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    Slow Cooker Chicken Thighs
    Ingredients
    • 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.
    < Slow Cooker Chicken Thighs >
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    Ingredients
      • ketchup
        1/2 c.
      • Freshly ground black pepper
      • honey
        1/4 c.
      • Cooked rice, for serving
      • Sriracha
        2 tablespoons
      • Juice of 1 lime
      • garlic, minced
        3 cloves
      • freshly minced ginger
        2 teaspoons
      • extra-virgin olive oil
        1 tablespoon
      • bone-in or boneless chicken thighs
        6
      • low-sodium soy sauce
        1/2 c.
      • Kosher salt
    Sponsored Links

    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.
    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.
    Ingredients
      • ketchup
        1/2 c.
      • Freshly ground black pepper
      • honey
        1/4 c.
      • Cooked rice, for serving
      • Sriracha
        2 tablespoons
      • Juice of 1 lime
      • garlic, minced
        3 cloves
      • freshly minced ginger
        2 teaspoons
      • extra-virgin olive oil
        1 tablespoon
      • bone-in or boneless chicken thighs
        6
      • low-sodium soy sauce
        1/2 c.
      • Kosher salt
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