Chicken Thighs cooked in the crock pot make a mouthwatering recipe that’s perfect for a busy weeknight or lazy weekends! Juicy chicken coated in a thick rich sauce flavored with garlic, honey, and soy sauce is a slow cooker hit.
Are you ready for one of the easiest and most delicious chicken recipes you’ll ever make in the slow cooker? Well, here it is!
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 caramelises the fat, adding a ton more flavour.
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 pre-cooking. It just gets poured right in and forgotten about until dinner time. ?
How To Store Leftovers
The cooked chicken and any leftover sauce store well in the fridge for 3 to 4 days. Store in a resealable container then reheat before serving.
These chicken thighs coated with all that yummy rich sauce go really well with any side dish that can soak up all the juicy goodness in the bottom of the slow cooker. Add in a fresh veggie or salad and dinner is served!
INGREDIENTS
6 bone-in or boneless chicken thighs
Kosher salt
Freshly ground black pepper
1/2 c. low-sodium soy sauce
1/2 c. ketchup
1/4 c. honey
3 cloves garlic, minced
2 tsp. freshly minced ginger
2 tbsp. Sriracha
Juice of 1 lime
Cooked rice, for serving
Directions :
- 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.
- In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. 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 no longer pink.
- Serve over rice.