Chicken Thighs (Slow Cooker)
Sounds very easy and very good. On my to cook list.
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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