Thai Chicken Thighs
Bone-in chicken thighs are seared until crisp and then slow cooked in sweet chili sauce.
Ingredients
- 3 lbs bone-in skin-on chicken thighs, 1.4 kg
- 1/2 tsp kosher salt 3 g
- 1/4 tsp black pepper 1 g
- 1 tbsp vegetable oil 15 ml
- 1/2 cup Thai sweet chili sauce 120 ml
- 2 green onions thinly sliced
Instructions
- Pat the chicken thighs dry with paper towels. Season both sides evenly with the kosher salt and black pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Place the chicken thighs in the skillet skin-side down.
- Sear for 4 to 5 minutes until the skin is brown and crisp. Flip and cook for 2 more minutes. Work in batches so you do not crowd the pan.
- Transfer the browned chicken thighs to the bottom of your slow cooker. Pour the sweet chili sauce evenly over the meat.
- Cover the slow cooker. Cook on Low for 6 hours or on High for 3 hours. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
- Remove the lid and cook on High for an additional 20 to 30 minutes if you want the sauce to thicken slightly.
- Serve the chicken hot, spooning the sauce from the slow cooker over the top. Garnish with the sliced green onions.
Notes
Always check that poultry reaches a safe internal temperature of 165°F (74°C) using an instant-read thermometer inserted into the thickest part of the thigh, avoiding the bone.
If your slow cooker insert is stove-top safe, you can sear the chicken directly in it to save washing an extra skillet.
Searing the chicken first renders out excess fat and gives the skin a better texture after slow cooking.