Meals & CookingRecipe Headquarters Slow-Cooker Chicken Thighs
These slow-cooker chicken thighs are tender, flavorful, and packed with a bold, tangy sauce that's perfect served over white rice. Let the pressure cooker do all the work for this comforting weeknight meal.
Equipment
- 1 Pressure Cooker or slow cooker insert
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil for searing
- 6 chicken thighs bone-in or boneless
- Kosher salt and freshly ground black pepper to taste
- 3 cloves garlic finely chopped
- ½ cup ketchup
- ½ cup reduced-sodium soy sauce
- ¼ cup honey
- 1 lime, juiced
- 2 tablespoon Sriracha
- 2 teaspoon fresh ginger finely grated, peeled
- white rice cooked, for serving
Instructions
Instructions
- Heat olive oil in a large skillet over medium-high heat until it sizzles.
- Season chicken thighs with salt and pepper. Sear for 2-3 minutes per side until golden brown.
- Transfer browned chicken to slow cooker or pressure cooker insert.
- In a bowl, whisk together garlic, ketchup, soy sauce, honey, lime juice, Sriracha, and ginger.
- Pour sauce over chicken. Secure lid with sealing ring. Cook on low for 6 hours or high for 3 hours.
- Use natural or quick release. Serve chicken over cooked white rice with extra sauce spooned on top.
Notes
Store leftovers in an airtight container for up to 4 days, or freeze in portions for later meals. Reheat gently to maintain juiciness.