How To Make Crock Pot Chicken Thighs
This chicken thighs recipe is slow-cooked using a crockpot and smothered with a sauce inspired by Asian flavors made with ginger, Sriracha, and soy sauce.
Serves:
Ingredients
- 8chicken thighs,boneless, skinless trimmed of extra fat
- 1tbspolive oil
- ½cupketchup
- ¼cupsoy sauce,low sodium
- ¼cuphoney
- 2tbspdark brown sugar
- 1tbspginger,fresh, grated
- 1tbspSriracha
- 3clovesgarlic,minced
- 2green onions,thinly sliced
- 4cupswhite rice,cooked for serving
- 4tbspcilantro,for garnish
Instructions
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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-inch skillet. Cook 3 to 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 to 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
- Calories: 1712.45kcal
- Fat: 68.78g
- Saturated Fat: 18.26g
- Trans Fat: 0.33g
- Monounsaturated Fat: 29.63g
- Polyunsaturated Fat: 14.11g
- Carbohydrates: 188.18g
- Fiber: 0.56g
- Sugar: 28.47g
- Protein: 78.66g
- Cholesterol: 378.28mg
- Sodium: 1466.58mg
- Calcium: 69.78mg
- Potassium: 1167.00mg
- Iron: 4.84mg
- Vitamin A: 103.70µg
- Vitamin C: 3.79mg
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