DIRECTIONS
1.
In a large
skillet over medium-high heat, heat oil. Season chicken thighs with salt
and pepper and sear until golden, 3 minutes per side. Transfer to slow
cooker.
2.
In a small
bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and
lime juice. Pour sauce over chicken and toss until coated.
3.
Cover and cook
on low for 5 to 6 hours, or on high for 2 hours, until no longer
pink.
4.
Serve over
rice.
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