Chicken Thighs (Slow Cooker)

Chicken Thighs (Slow Cooker)

Adapted from an internet recipe.
Sounds very easy and very good. On my to cook list.
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 chicken thighs, see Step 1
  • 1 tablespoon olive oil
  • salt and pepper, to taste
  • 1/2 cup soy sauce
  • 1/2 cup ketchup
  • 1/4 cup honey
  • 3 cloves garlic, smashed and minced
  • 1/8 teaspoon ground ginger
  • 2 tablespoons Sriracha Chili Garlic sauce, mild or hot, your choice
  • 2 tablespoons lime juice
  • hot cooked rice, for serving
  • fresh cilantro, chopped, for garnish

Instructions
 

  • For the chicken, quarters will provide the largest thighs, simply separate from the legs, freeze the legs for another dish. Leave skin on and bone, trim any fat.
  • To your slow cooker, add the ketchup, soy sauce, honey, garlic, ginger, Sriracha sauce, and lime juice, whisk together.
  • Heat the oil in a large non stick pan on medium heat.
  • Season the chicken with salt and pepper, and when the pan is hot, add to the pan, work in batches if needed, cook on each side for about 3-4 minutes to get a nice brown on each side, as they are cooked, place in your slow cooker.
  • Once all the chicken is added to the slow cooker, move the pieces around to coat them all.
  • Set your slow cooker to Low setting for 6 hours and cover. Do not open the lip until 6 hours have passed. Set to Warm setting until you are ready to serve.
  • Serve with hot cooked rice and garnish with cilantro.

Notes

I will price this when I pick up 6 quarters and work it out from there, for now I will say low cost. 

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