Slow-Cooker Chicken Thighs

Posted by Heart Niagara on

Serves: 6


  • 2 tablespoons extra-virgin olive oil
  • 12 boneless skinless chicken thighs
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup low-sodium soy sauce
  • 1 cup ketchup
  • 1/2 cup honey
  • 6 cloves garlic, minced
  • 4 teaspoon ginger, freshly minced
  • 4 tablespoon sriracha
  • Juice of 2 limes


1. In a large skillet over medium-high heat, heat oil. Season chick thighs with salt and pepper, and sear until golden, about 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 in a slow cooker for 5-6 hours, until no longer pink.

4. Serve over rice or with choice of side, enjoy!