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Slow Cooker Honey Sriracha Chicken Thighs Recipe

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4.1 from 14 reviews

  • Author: Sara
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings

Description

This Slow Cooker Chicken Thighs recipe features tender, juicy chicken thighs simmered in a flavorful blend of ketchup, honey, soy sauce, sriracha, garlic, and ginger. It’s an easy, hands-off meal that builds a rich, delicious sauce thickened with cornstarch and finished with a hint of rice vinegar and sesame oil. Perfect for a quick weeknight dinner or meal prep, served garnished with green onions and optional sesame seeds.

Ingredients

Chicken

  • 8 boneless skinless chicken thighs, trimmed (about 2.5 lbs)

Sauce

  • 1/3 cup ketchup
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 1 Tbsp sriracha (reduce for milder option)
  • 2 tsp toasted sesame oil
  • 1 Tbsp minced garlic
  • 1 Tbsp peeled and minced fresh ginger
  • 2 tsp rice vinegar

Thickening Mixture

  • 2 Tbsp cornstarch
  • 2 Tbsp water

Garnish (optional)

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Prepare Chicken: Place the boneless skinless chicken thighs in a 5 to 7 quart slow cooker, making sure they are evenly spaced.
  2. Mix Sauce: In a mixing bowl, whisk together ketchup, honey, soy sauce, sriracha, toasted sesame oil, minced garlic, and fresh ginger until well combined.
  3. Cook Chicken: Pour the sauce mixture evenly over the chicken thighs in the slow cooker. Cover with the lid and cook on low heat for 3 to 4 hours, or until the chicken registers 165°F in the center and is tender.
  4. Remove Chicken: Transfer the cooked chicken thighs to a serving plate and cover with foil to keep warm.
  5. Prepare Sauce: Pour the juices remaining in the slow cooker into a medium saucepan. Add the rice vinegar. Heat over medium heat until the liquid begins to simmer.
  6. Thicken Sauce: In a small mixing bowl, whisk together the cornstarch and water until thoroughly blended. Slowly pour this mixture into the simmering sauce while whisking continuously.
  7. Simmer Sauce: Continue to whisk the sauce for about 1 minute until it thickens to a silky consistency.
  8. Serve: Pour the thickened sauce over the chicken thighs or baste the chicken with the sauce. Garnish with sliced green onions and sesame seeds if desired before serving.

Notes

  • For a milder dish, reduce or omit the sriracha sauce according to taste.
  • Make sure to trim excess fat from chicken thighs for a leaner dish.
  • The sauce can be refrigerated and used as a marinade or dipping sauce for other dishes.
  • Use a meat thermometer to ensure chicken is cooked to safe internal temperature of 165°F.
  • Leftover chicken and sauce keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Asian-inspired

Find it online: https://saraflavors.com/slow-cooker-honey-sriracha-chicken-thighs-recipe/