Ingredients

• 1 tbsp extra-virgin olive oil
• 6 bone-in or boneless chicken thighs
• Kosher salt and freshly ground black pepper (to taste)
• ½ cup low-sodium soy sauce
• ½ cup ketchup
• ¼ cup honey
• 3 cloves garlic, minced
• 2 tsp freshly minced ginger
• 2 tbsp Sriracha (adjust to taste)
• Juice of 1 lime
• Cooked rice, for serving

Instructions

Step 1: Sear the Chicken

• Heat the olive oil in a large skillet over medium-high heat.
• Season the chicken thighs with salt and pepper.
• Sear for about 3 minutes per side until golden brown.
• Transfer the seared chicken to the slow cooker.

Step 2: Prepare the Sauce

• In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice.
• Pour the sauce over the chicken in the slow cooker and toss to coat evenly.

Step 3: Slow Cook the Chicken

• Cover and cook on low for 5 to 6 hours or high for 2 hours, until the chicken is fully cooked and tender.

Step 4: Serve and Enjoy

• Serve the chicken over cooked rice, spooning extra sauce over the top.
• Garnish with chopped green onions or sesame seeds if desired.

Recipe Tips

• Searing for Extra Flavor – While optional, searing the chicken adds depth and enhances the texture. Skip this step if you’re in a hurry.
• Customizing the Heat – Adjust the Sriracha based on your spice preference, or omit it for a milder taste.
• Make it a Meal – Pair with steamed broccoli, roasted Brussels sprouts, or a crisp side salad.
•  Storage – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.

What to Serve With Slow-Cooker Chicken Thighs

• White Rice – The perfect base to soak up the flavorful sauce.
• Sautéed Vegetables – Try garlic broccoli rabe or caramelized Brussels sprouts for a nutritious side.
• Asian Slaw – A crunchy, tangy side dish that balances the richness of the chicken.

Nutrition