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
  • 1/2 oz. freshly minced ginger
  • 2 tbsp. Sriracha
  • Juice of 1 lime
  • Cooked rice, for serving


  1. In a large skillet over medium-high heat, heat oil.
  2. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker.
  3. In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
  4. Cover and cook until no longer pink, on low for 6 hours or high for 2 hours.
    Serve over rice.

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