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Sweet and Spicy Thighs

Author: Michelle De La Cerda
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Ingredients

  • 6-8 chicken thighs; boneless & skinless
  • Salt/pepper/granulated garlic
  • 1 onion; diced
  • 1 green bell pepper; diced
  • 1 red bell pepper; diced

Sauce

  • 1-14 oz can coconut milk; well shaken
  • ½ tbsp garlic chili sauce
  • 2 cloves garlic; minced/grated
  • 1/3 cup honey
  • 1 tbsp Sriracha
  • Salt/pepper to taste

Instructions

  1. Heat a slow cooker on low. 
  2. Season the chicken on both sides with salt, pepper, and granulated garlic. 
  3. Place the chicken in the slow cooker. 
  4. Coconut milk solidifies in the can.  Shake it vigorously.  Or cheat and place the can in a warm pot of water on the stove for several minutes on each side, then shake it.  Once the contents have liquefied and they can be heard sloshing around, open the can and add it to a bowl.
  5. Add the garlic chili sauce, salt, pepper, garlic, Sriracha, and honey to the coconut milk. 
  6. Whisk it all together and pour it over the chicken. 
  7. Place the lid on the slow cooker and cook on low for 4-6 hours, depending on how large the thighs are.   
  8. We enjoyed it over rice, particularly once the broth seeped into the rice, DELICIOUS!!!