Home›Recipes›Main Dishes›Slow-Cooker Chicken Thighs← Back to recipesMain DishesSlow-Cooker Chicken Thighs Scale ingredients½×1×2×3×MeasurementsBothUSMetric Open Cook ModePrint recipeAdd to meal or plan Print options Include recipe image Include notes Include times and yield Compact layout Include crossed-out ingredientsOpen print previewCancel IngredientsAdd all to shopping listClear checks1 tablespoon (15 mL) extra-virgin olive oilAdd to shopping list6 bone-in or boneless chicken thighsAdd to shopping listKosher salt, to tasteAdd to shopping listFreshly ground black pepper, to tasteAdd to shopping list3 garlic cloves, finely choppedAdd to shopping list1/2 cup (120 mL) ketchupAdd to shopping list1/2 cup (120 mL) reduced-sodium soy sauceAdd to shopping list1/4 cup (85 g) honeyAdd to shopping listJuice of 1 limeAdd to shopping list2 tablespoons (30 mL) SrirachaAdd to shopping list2 teaspoons finely grated peeled fresh gingerAdd to shopping listCooked white rice, for servingAdd to shopping listInstructionsHeat the oil in a large skillet over medium-high heat. Season the chicken thighs with salt and pepper and cook for about 3 minutes per side, until golden. Transfer to a slow cooker.Whisk together the garlic, ketchup, soy sauce, honey, lime juice, Sriracha, and ginger. Pour the sauce over the chicken and toss to coat.Cover and cook on Low for 5 to 6 hours or on High for about 2 hours, until the thickest part of the chicken reaches 165°F (74°C).Serve the chicken over rice and spoon the sauce over the top.NotesEither bone-in or boneless thighs may be used. Cooking time can vary with thigh size and slow-cooker model.Keep cookingRelated recipesMore in Main Dishes → Main DishesCilantro-Lime Chicken4 servings55 min Main DishesCopycat Chipotle Chicken4 servings2 hr 35 min (includes marinating) Main DishesCreamy Tuscan Chicken4 servings45 min Main DishesEasy Chicken Parmesan4 servings
