Slow-Cooker Chicken Thighs
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Yields: 3
Instructions
In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and cook, turning halfway through, until golden brown, about 3 minutes per side. Transfer to a slow cooker. In a small bowl, whisk garlic, ketchup, soy sauce, honey, lime juice, sriracha, and ginger. Pour sauce over chicken and toss until coated. Cover and cook on Low for 5 to 6 hours or on High for 2 hours, until an instant-read thermometer inserted into thickest part of chicken registers 165°. Divide rice among plates. Top with chicken, then spoon sauce over.
Ingredients
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tbsp. extra-virgin olive oil Notes: 1
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bone-in or boneless chicken thighs Notes: 6
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kosher salt
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Freshly ground black pepper
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garlic Notes: 3 cloves, finely chopped
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ketchup Notes: 1/2
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reduced-sodium soy sauce Notes: 1/2
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honey Notes: 1/4
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Juice of 1 lime
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tbsp. sriracha Notes: 2
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tsp. finely grated peeled ginger Notes: 2
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Cooked white rice Notes: for serving