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Ingredients
1 Tbsp. extra virgin olive oil
6 bone-in or boneless chicken thighs
OTSS Sriracha Lime Salt
Pot de 3,2 onces ∙ $7.90
Sac de 2 onces ∙ $6.90
Sac de 4 onces ∙ $11
Sac de 8 onces ∙ $14
Sac de 1 livre ∙ $18.70
Sac de 5 lb ∙ $56.10
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Freshly ground black pepper
Pot de 1,8 onces ∙ $6.90
Sac de 2 onces ∙ $5.90
Sac de 4 onces ∙ $9.50
Sac de 8 onces ∙ $13
Sac de 1 livre ∙ $17
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½ Cup low-sodium soy sauce
½ cup tomato sauce
¼ cup honey
2 tsp. chopped garlic
2 tsp. freshly minced ginger
2 Tbsp. Sriracha
juice of 1 lime
cooked rice for serving
Directions 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.
In a small bowl whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice.
Pour sauce over chicken and toss until coated.
Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink.
Serve over rice.
Slow Cooker Chicken Thighs
10 septembre 2024
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