Crock Pot Chicken Thighs
This is an easy, but hearty Asian-inspired recipe. Chicken thighs are cooked in a sweet and spicy sauce making them long on flavor, but short on prep and cooking time!
Foto: Spend With Pennies
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 g reen onions (thinly sliced)
- 4 cups cooked white rice (for serving)
- 4 tablespoons chopped fresh cilantro (for garnish)
Steps
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Season chicken thighs with salt and black pepper to taste.
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Heat olive oil over medium-high in a 12" skillet. Cook 3-5 minutes until browned on each side.
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In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
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Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
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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.
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When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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