Ingredients

The following ingredients have 4 Servings
  • 8 boneless skinless chicken thighs (trimmed of extra fat)
  • 1 tablespoon olive oil
  • ½ cup ketchup
  • ¼ cup low sodium soy sauce
  • ¼ cup honey
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon sriracha
  • 3 cloves garlic (minced)
  • 2 green onions (thinly sliced)
  • 4 cups cooked white rice (for serving)
  • 4 tablespoons cilantro (for garnish)

Instruction

  • Season chicken thighs with salt and black pepper to taste.
  • Heat olive oil over medium-high in a 12" skillet. Cook 3-5 minutes until browned on each side.
  • In a medium sized mixing bowl add ketchup, soy sauce, honey, dark brown sugar, ginger, sriracha and garlic. Whisk to combine.
  • Add chicken thighs to a 6 quart slow cooker. Pour sauce over the chicken thighs.
  • Cover the slow cooker and cook on high for 2-3 hours or until the chicken is fully cooked and the sauce has slightly thickened.
  • When fully cooked sprinkle the top of the chicken with green onions and cilantro. Serve over rice.