Slow Cooker Chicken Thighs

Recipe from Chrissy – Bay City Gym Owner and Group Fitness Instructor

Another super tasty midweek slow cooker dinner.  Put ingredients in the cooker and boom!  Dinner ready when you get home.  Smells so good and tastes even better.


8 chicken thighs, trimmed (I used bone in and skin on as they were on sale in the grocery store, but you can use boneless and skinless if you prefer)

1/3 cup ketchup (we mixed tomato sauce and tomato paste together as that’s all I had)
¼ cup honey
¼ cup soy sauce
1 Tbsp sriracha (this is Thai hot sauce, you can use mild if you prefer)
2 tsp sesame oil
1 Tbsp minced garlic
1 Tbsp peeled and minced fresh ginger
2 tsp rice vinegar (we used apple cider vinegar)
2 Tbsp cornflour + 2 Tbsp water
Sliced green onions for garnish (optional)

1. Place chicken thighs in slow cooker

2. In a mixing bowl whisk together ketchup, honey, soy sauce, sriracha, sesame oil, garlic and ginger. Pour over chicken thighs, cover and cook on low for 4-6 hours (depending on the power of your slow cooker).

3. Transfer chicken to a serving plate and cover with tin foil to keep warm.

4. Pour juices from slow cooker into a medium saucepan (approx. 2 cups liquid) and add the vinegar. Heat over a medium heat.

5. Mix cornflour and water together and add to the saucepan. Simmer sauce whisking for 1 minute. Pour sauce over chicken.

Serve with rice and/or greens and seasonal vegetables.