Slow Cooker Chicken Thighs
Whether you’re preparing a weeknight dinner or looking for a dish to impress guests, Slow Cooker Chicken Thighs are a versatile choice. They’re easy to prepare and can be paired with a variety of sides, making them a great option for any meal.
Servings 8
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.