Southwest Slow Cooker Chicken Thighs

Southwest Slow Cooker Chicken Thighs

Our Southwest Slow Cooker Chicken Thighs is one of the easiest and best tasting chicken dishes we have ever made. Our Southwest Chile Lime Seasoning gives the chicken a nice savory flavor, while the honey combined with the other ingredients adds a sweet touch to the chicken and sauce. We love slow-cooker dinners since the slow, long cooking times give you fall-off-the-bone tenderness.

We serve the chicken on a bed of rice with some of the sauce spooned over the chicken and rice. Add a seasonal green vegetable and your dinner is complete. Enjoy!

Serves 3 or 4

Ingredients:
1 Tablespoon Extra-virgin Olive Oil, or Canola Oil
6 Bone-in, Skinless Chicken Thighs. You can leave the skin on if you prefer.
Teaspoons Sea Salt
2 Teaspoons Freshly Ground Black Pepper
½ Cup Ketchup
¼ Cup Honey
½ Cup Low-sodium Soy Sauce
2 Tablespoons Sheffield’s Southwest Chile Lime Seasoning
2 Teaspoons Ginger Powder
3 Cloves Garlic, Minced
Juice of 1 Lime
Cooked Rice, for serving

Directions:
Season the chicken thighs on both sides with the salt and pepper.

Add the oil to a large skillet over medium-high heat. When it starts to shimmer, add the chicken. Cook for about 3 minutes per side, or until they are golden brown. Remove from the skillet and transfer to the slow cooker.

In a medium mixing bowl, add the ketchup, honey, soy sauce, Southwest Chile Lime Seasoning, garlic, ginger, and lime juice. Whisk to combine well. Pour over the chicken. Turn over with tongs to coat well.

Turn the slow-cooker on low and cook for 5 to 6 hours. You can cook for 2 to 3 hours on high, but we like the results better when cooked on low. The internal temperature should be 165ºF.

Serve over the cooked rice with some of the sauce spooned over the chicken and rice. Add a seasonal green vegetable or a side salad the your dinner is complete. Enjoy.