Slow-Cooker Chicken Thighs
INGREDIENTS
1 tbsp.Â
extra-virgin olive oil
6Â 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
3Â cloves garlic, minced
2 tsp. freshly minced ginger
2 tbsp.hot Chilly sauce
Juice of 1 lime
Cooked rice, for serving
Â
DIRECTIONS
- 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.Â
- 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.Â
- Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink.Â
Serve over rice.