Slow Cooker Chicken Thighs
Equipment
- 1 slow cooker
- 1 cast-iron pan
- 1 Mixing bowl
- 1 whisk
Ingredients
- 8 chicken thighs bone-in, skin-on (NOTE: Remove the chicken out of the fridge at least 20-30 minutes before cooking)
- Salt and pepper to taste
- 1-2 tablespoons peanut oil or other vegetable oil
- ¾ cup ketchup Use keto ketchup if you are on a keto diet!
- ⅓ cup soy sauce Use a gluten-free soy sauce, for making this recipe gluten-free.
- ⅓ cup honey Use sugar-free honey or sugar-free maple syrup if you are on a keto diet!
- 3 tablespoon minced garlic
- ½ teaspoon onion powder
- 1 teaspoon dried chives or dried green onions
- ½ teaspoon ground ginger
- 1 tablespoon toasted white sesame seeds OPTIONAL
- 1-2 tablespoons fresh chopped green onions or scallions, finely sliced or chopped
Instructions
- Prep the chicken: Remove the chicken out of the fridge 20-30 minutes before cooking. Pat dry with a paper towel and sprinkle with salt and pepper. Let it sit at room temperature.
- Gather the ingredients: Meanwhile, gather the other ingredients. In a cast-iron skillet or heavy-bottom pan, heat oil over medium-high heat. Sear the chicken, skin side down, until golden brown. Transfer the chicken to the crockpot, skin side up.
- Make the sauce: In a medium bowl, whisk together ketchup, soy sauce, honey, garlic, onion powder, dried green onion or chives, and ground ginger. Then pour the sauce mixture over the chicken.
- Cook the chicken: Lock the lid and cook on HIGH for 3 hours or LOW for 5 hours, or until the chicken thighs are tender and the sauce has thickened.
- Serve: Remove chicken from the slow cooker and place on a serving plate. Spoon the sauce over, and sprinkle with toasted sesame seed and chopped fresh green onions. Serve over rice or noodles, or with steamed veggies!
Recipe Video
Recipe Notes
Nutrition
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