Crock Pot Chicken Thighs
3h 25m·American
1 / 2
Ingredients
- 8 boneless skinless chicken thighs trimmed of extra fat
- 1 tablespoon olive oil
- ½ cup ketchup
- ¼ cup less sodium soy sauce
- ¼ cup honey
- 2 tablespoons dark brown sugar
- 1 tablespoon grated fresh ginger
- 1 tablespoon sriracha
- 3 cloves garlic minced
- 2 green onions thinly sliced
- 4 cups cooked white rice for serving
- 4 tablespoons chopped fresh cilantro for garnish
Instructions
6 steps
- 1
Season chicken thighs with salt and black pepper to taste.
- 2
Heat olive oil over medium-high in a 12" skillet. Cook 3-5 minutes until browned on each side.
- 3
In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
- 4
Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
- 5
Cover the slow cooker and cook on high for 2-3 hours or until the chicken is fully cooked and the sauce has slightly thickened.
120 min - 6
When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.
Progress
0 / 6 steps
Nutrition
Per serving (based on 4 servings)
Calories
436cal
Protein
45.0g
Carbs
34.0g
Fat
13.0g
Fiber
1.0g
Sugar
30.0g
Sodium
1095mg
Saturated Fat
3.0g
