Ingredients
1tbspextra virgin olive oil
6chicken thighs,bone-in or boneless
kosher salt
freshly ground black pepper
½cuplow sodium soy sauce
½cupketchup
¼cuphoney
3garlic cloves,minced
2tspginger,freshly minced
2tbspSriracha
1lime juice
rice,cooked for serving
Preparation
In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden for 3 minutes per side. Transfer to slow cooker.
In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated.
Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink.
Serve over rice.
