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.

Related Tags

Chicken Recipes

Chicken Thigh Recipes

Crockpot Chicken Recipes

Slow Cooker Chicken Thighs

4.2

( By lihui )

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