Spicy Ginger Crockpot Chicken Thighs

This meal has become something of a staple in our home lately. We have it most every week. It’s so simple, but it’s also packed with flavor and produces leftovers! I take it for lunch a couple times a week as we usually have 2 servings leftover, and it’s just as good warmed up in the microwave. It started as a Facebook video recipe we saw and we just kind of adapted it to work for us! I always serve with crispy Brussels and coconut jasmine rice.

What you need:

  • 1-1.5 lbs chicken thighs (boneless skinless)
  • 2 cups low sodium chicken broth
  • 1/2 cups soy sauce
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp minced ginger
  • 3 cloves minced garlic
  • 3 tbsp spicy ketchup or sriracha
  • 1 tbsp water, 1 tbsp corn starch mixed

What to do:

  1. Place chicken in an even layer in the bottom of your crockpot.
  2. Pour in all other ingredients.
  3. Cook on low for 8 hours. If chicken is done early, you can turn crockpot to warm.
  4. Shred and let the chicken soak in the mixture for ~30 minutes or more.
  5. Serve with rice or noodles and veggies of choice!
  6. Enjoy!

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