Slow Cooker Sriracha Chicken
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5
Slow Cooker Sriracha Chicken
Description
This recipe for Slow Cooker Sriracha Chicken uses bone-in, skin-on chicken thighs rubbed with a sauce made of Sriracha, kosher salt, and coarse ground black pepper. Minced garlic and light brown sugar are layered on top before the chicken cooks slowly for several hours on low or high heat. The long cooking time allows the flavors to meld and the chicken to become very tender.
To add a crisp skin finish, the chicken can be transferred to a baking sheet and placed under a broiler for a few minutes after slow cooking. This step creates a contrast between tender meat and crunchy skin. The optional sliced green onions add fresh, mild onion flavor and color when serving.
This dish pairs well with steamed rice or simple sides that can absorb the sweet-spicy sauce. The slow cooker method makes it convenient to prepare with minimal hands-on time.
Ingredients
- 5 chicken thighs , bone-in, skin-on
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper coarse ground
- 4 cloves garlic , minced
- 1/2 cup light brown sugar , packed
- 2 tablespoons Sriracha sauce
- 1/4 cup green onions , sliced - optional (for garnish)
Instructions
- Rub chicken all over with Sriracha, salt and pepper then place into slow cooker.
- Top with garlic and brown sugar over the chicken thighs.
- Cook on low heat for 7-8 hours or high heat for 3-4 hours.
- For crispy skin, put chicken on a baking sheet, 8 inches below the broiler in the oven on high heat for 2-3 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 22g | 7% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 142mg | 47% |
| Sodium | 324mg | 14% |
| Potassium | 337mg | 7% |
| Sugar | 21g | 42% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.