Recipe courtesy of Food Network Kitchen

Slow-Cooker Chicken Thighs

Getting reviews...
Soy sauce, honey, garlic and ginger (along with the natural juices of the chicken) become irresistible sauce to serve over chicken thighs and rice. If you like a thicker sauce, simply add cornstarch at the end and cook a little longer.
Save Recipe
  • Level: Easy
  • Total: 6 hr 55 min (includes resting time)
  • Active: 10 min
  • Yield: 6 to 12 servings
Share This Recipe

Ingredients

Directions

Special equipment:
a 6-quart slow-cooker
  1. Coat the insert of a 6-quart slow cooker with cooking spray and add the chicken thighs. In a glass measuring cup, whisk together the honey, ketchup, soy sauce, oregano, pepper flakes, garlic and ginger and pour over the chicken. Cover and cook on low until the chicken is cooked through and tender, 5 to 6 hours. Turn off the heat, uncover and let rest for about 10 minutes before serving. The chicken and sauce can be served as-is or, for a thicker sauce, remove the chicken and set aside, covered, to keep warm, then turn the slow cooker to high. Stir the cornstarch and 2 tablespoons cold water together until it resembles heavy cream. Pour the mixture into the sauce, cover and cook until the sauce is thick and bubbling, about 30 minutes. (The mixture must come to a boil to activate the starch and thicken the sauce.) Return the chicken back to the sauce and heat the chicken through, about 5 minutes.
  2. Transfer the chicken and sauce to a platter, sprinkle with the sesame seeds and scallions and serve hot with rice.
20m Easy 99%
CLASS
18m Easy 95%
CLASS
14m Easy 91%
CLASS
22m Easy 99%
CLASS
19m Easy 97%
CLASS
40m Intermediate 93%
CLASS
Catherine McCord

Slow-Cooker Beef Stew

31m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now

Related Pages