Categorized:

  • Asian
  • Main Dish
  • Poultry
  • Slow Cooker

Tagged:

  • chicken thighs
  • garlic
  • ginger
  • honey
  • ketchup
  • rice vinegar
  • sesame oil
  • soy sauce
  • sriracha
Slow cooker chicken thighs with sauce shown served over white rice on a white oval platter. Platter is on a marble surface with a blue cloth and green onions to the side. - 1

Slow Cooker Chicken Thighs

Ingredients

  • 8 boneless skinless chicken thighs, trimmed (about 2.5 lbs)
  • 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
  • 2 Tbsp cornstarch + 2 Tbsp water
  • Sliced green onions and sesame seeds, for garnish (optional)

Instructions

  • Place chicken thighs in a slow cooker (5 to 7 quart).
  • In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger. Pour mixture evenly over chicken thighs in slow cooker.
  • Cover and cook on low heat until cooked through and tender, about 3 to 4 hours (should register 165 °F in center).
  • Transfer chicken to a serving plate, cover with foil to keep warm.
  • Pour juices from slow cooker into a medium saucepan (you should have 2 cups liquid), add vinegar. Heat over medium heat and bring to a simmer.
  • Meanwhile in a small mixing bowl whisk together cornstarch with 2 Tbsp water until well blended. Pour mixture into sauce in skillet.
  • Simmer sauce, whisking constantly for 1 minute.
  • Pour sauce over chicken (or baste over chicken) and garnish with green onions and sesame seeds if desired.

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