Go Back
Slow Cooker Honey Sriracha Chicken Thighs with Green Beans and Rice
Print Recipe Pin Recipe
Course Main Course
Cuisine Asian
Servings 4 people

Equipment

  • Slow Cooker
  • Mixing Bowl
  • Measuring Cups

Ingredients
  

  • 8 boneless skinless chicken thighs
  • 1/3 cup honey
  • 1/4 cup sriracha
  • 2 tablespoons soy sauce
  • 3 garlic cloves, minced
  • 1 tablespoon rice vinegar
  • 1 pound green beans, trimmed
  • 2 cups cooked rice, for serving
  • Sesame seeds, for garnish

Instructions
 

  • In a mixing bowl, whisk together the honey, sriracha, soy sauce, minced garlic, and rice vinegar until smooth.
  • Place the chicken thighs in the slow cooker and pour the sauce over them. Turn the thighs to coat evenly.
  • Cover and cook on low for 5 hours.
  • Add the trimmed green beans to the slow cooker and stir gently to coat them in the sauce. Cook for 1 more hour until the beans are tender but still bright.
  • Serve the chicken and green beans over the cooked rice. Sprinkle with sesame seeds before eating.

Notes

Add the green beans only in the final hour so they stay crisp instead of soft. If the sauce seems thin at the end, remove the lid for the last 20 minutes to let it thicken slightly. Leftovers reheat well in the microwave with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Asian
Equipment: Slow Cooker, Mixing Bowl, Measuring Cups