Slow-Cooker Chicken Thighs

Slow-Cooker Chicken Thighs


Slow-Cooker Chicken Thighs are the easiest dinner you'll make all month.
  • 1 tbsp. extra-virgin olive oil
  • 6 bone-in or boneless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • ½ c. low-sodium soy sauce
  • ½ c. ketchup
  • ¼ c. honey
  • 3 cloves garlic, minced
  • 2 tsp. freshly minced ginger
  • 2 tbsp. Sriracha
  • Juice of 1 lime
  • Cooked rice, for serving
  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.
  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.
  3. Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink.
  4. Serve over rice.

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