Searing the chicken thighs may seem like an annoying step, but trust us, it’s worth it. Not only does it get the chicken skin nice and crispy (because it does lose some crispiness in the slow cooker), but it also caramelizes the fat, adding a ton more flavor. If you don’t want to do it, that’s totally fine. You can just throw the chicken in the slow cooker. The sauce, you’ll be happy to know, doesn’t need any precooking. It just gets poured right in and forgotten about until dinner time.

Slow-Cooker Chicken Thighs

YIELDS: 3 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 6 HOURS 15 MINS

INGREDIENTS

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

DIRECTIONS

1. In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker.
2. In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
3. Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink.
4. Serve over rice.

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