Slow Cooker Chicken Thighs
Boneless thighs are coated in a delectable sweet and savory Asian-inspired sauce, then slow-cooked until they reach the perfect tenderness, all while soaking up an infusion of delightful flavors.
Servings: 8
Prep: 10 minutes
Cook: 3 hours
Ready in: 3 hours 10 minutes
Ingredients
- 8 boneless skinless chicken thighs, trimmed around 2.5 lbs
- 1/4 cup honey
- 1/3 cup ketchup
- 1/4 cup soy sauce
- 1 tablespoon sriracha (reduce for milder option)
- 2 teaspoons toasted sesame oil
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 2 teaspoon rice vinegar
- 2 tablespoon cornstarch + 2 tablespoon water
- Sliced green onions and sesame seeds, to garnish (optional)
Instructions
- Place chicken thighs in a 5 to 7-quart slow cooker.
- In a mixing bowl, whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic, and ginger. Pour the mixture evenly over the chicken thighs in the slow cooker.
- Cover and cook on low heat until the chicken is cooked through and tender, approximately 3 to 4 hours (reaching 165 °F in the center).
- Move the cooked chicken to a serving plate, and cover it with foil to keep it warm.
- Pour the cooking juices from the slow cooker into a medium saucepan (you should have 2 cups of liquid), add vinegar, and bring to a simmer over medium heat.
- In a small mixing bowl, whisk together cornstarch with 2 tablespoons of water until well blended. Pour the mixture into the simmering sauce.
- Simmer the sauce, whisking constantly, for 1 minute.
- Pour the sauce over the chicken or baste the chicken with it. Garnish with green onions and sesame seeds if preferred.
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