Crock Pot Chicken Thighs

Name: Crock Pot Chicken Thighs
Total time: 205 min
Yield: 4 servings
Cuisine: Indonesian
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)

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!

⏱️ 205 min 🔪 Prep: 15 min 🔥 Cook: 190 min 📊 Hard ⭐ 4.9 (197) 👁️ 24 views

👨‍🍳 Start Cooking

Foto: Spend With Pennies

Ingredients

4 servings

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

Season chicken thighs with salt and black pepper to taste.
Heat olive oil over medium-high in a 12" skillet. Cook 3-5 minutes until browned on each side.
In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
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.
When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.