Slow-Cooker Chicken Thighs

INGREDIENTS

1 tbsp. 

extra-virgin olive oil

6 bone-in or boneless chicken thighs

Salt
Freshly ground black pepper

1/2 c. low-sodium soy sauce

1/2 c. low salt tomato sauce
1/4 c. honey

3 cloves garlic, minced

2 tsp. freshly minced ginger

2 tbsp.hot Chilly sauce

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,tomato sauce, honey, garlic, ginger, chilly sauce, 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. 

Serve over rice.