Slow Cooker Chicken Thighs
Hello friends, welcome to Slow Cook Recipe. Today we are going to make Slow Cooker Chicken Thighs.
We in the Delish Test Kitchen will always be the first to say that chicken thighs are FAR superior to chicken breasts.
Both in flavor and tenderness thighs have breasts beat, and often times they can even be cheaper! And for those that may have some trepidation about entering into the world of cooking with dark meat, this recipe is just for you!
Using a slow-cooker is one of our favorite, easy ways to prepare chicken thighs. The gentle heat helps ensure that the thighs will be tender and juicy.
AND the sauce, you’ll be happy to know, doesn’t need any precooking. It just gets poured right in and forgotten about until dinner time.
Searing the chicken thighs may seem like an annoying step, but trust us, it’s worth it. Not only does it get the chicken skin nice and crispy (because it does lose some crispiness in the slow cooker), but it also caramelizes the fat, adding a ton more flavor.
If you don’t want to do it, that’s totally fine. You can just throw the chicken in the slow cooker.
Need more slow-cooker dinner recipes? We gotchya. And if you’ve tried making this recipe, please let us know how it came out in the comments below!
- Yields: 3 servings
- Preparation Time: 0 hours 15 minutes
- Total Time: 6 hours 15 minutes
Ingredients for Slow Cooker Chicken Thighs
- 1 tbsp. extra-virgin olive oil
- 6 bone-in or boneless chicken thighs
- Kosher salt
- Freshly ground black pepper
- 1/2 c. low-sodium soy sauce
- 1/2 c. ketchup
- 1/4 c. honey
- 3 cloves garlic, minced
- 2 tsp. freshly minced ginger
- 2 tbsp. Sriracha
- Juice of 1 lime
- Cooked rice, for serving
Directions for making Slow Cooker Chicken Thighs
- In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker.
- In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
- Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink.
- Serve over rice.
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