Crock Pot Chicken Thighs with Honey, Soy, and Ginger
Slow-cooked chicken thighs in light honey-soy cooking juices flavored with sesame, garlic, and ginger.
Ingredients
Main ingredients
- 4 chicken thighs bone-in or boneless can be used
- 2 tablespoons soy sauce low-sodium optional
- 1 tablespoon honey adjust for sweetness preference
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- Salt and pepper to taste
- chopped green onions for garnish
Instructions
Instructions
- Whisk soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger together. Add pepper and salt sparingly.
- Place four fully thawed thighs in a suitably sized slow cooker. Pour over the sauce, turn to coat, and cover.
- Cook on low for 4–6 hours or high for 2–3 hours. Check smaller or boneless thighs toward the earlier end; every thigh must reach 165°F in its thickest part, away from bone.
- Divide the thighs among four plates, spoon over the light cooking juices, and garnish with green onions. Skin-on thighs will have soft skin.
Notes
- The 6-hour 10-minute total uses the longer low-setting estimate; high-setting cooking is shorter.
- Refrigerate in shallow containers within 2 hours; use within 3–4 days.
- Reheat to 165°F on the stove, in the microwave, or in the oven.