Slow Cooker Chicken Thighs

Author: Stacey and Matty   Date Posted:1 March 2018 

Slow Cooker Chicken Thighs Recipe



Cooking Tip: Don't throw away the ends of celery and bok choy, Place them in a container with the water just covering the base of the vegetable and leave on the window sill for direct sunlight. With in a few days your vegetable will be sprouting and ready to plant in the garden or pot plant. Your very own shot at self sustainability.

Training Tip: Generally an imbalance in the body will lead to an injury. Just because you have a knee injury doesn't mean the fault is coming from the knee. The potential for the problem can be caused from both up and/or down the leg. More recently it's been made evident that with better strength of your larger muscles that do most of the work in keeping the body together you can reduce the risk of injury. The main muscles are - Chest and Lats for upper body (lats play a bigger role and are usually the biggest issue for lower and upper body issues). and lower being mainly posterior driven with your medial Hamstrings along with the correct movement patterns in both squatting and hinging. Focus on strengthening these 3 muscle groups and you may just find your niggles go away.

Mindset Tip: When the situation you're in seems a bit shit and you feel you may make an irrational decision. Stop and take 3 deep breaths before committing to any words or thoughts that may get you in trouble. Sometimes the things we never said are better off that way..




No mad at all how easy these are. Transfer chicken thighs to slow cooker. Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha and lime juice. 




  • 1 tbsp. extra-virgin olive oil
  • 6 bone-in or boneless chicken thighs
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. low-sodium soy sauce
  • 1/2 c. ketchup
  • 1/4 c. honey
  • 3 cloves garlic, minced
  • 1/2 oz. freshly chopped ginger
  • 2 tbsp. sriracha
  • Juice of 1 lime
  • Cooked rice, for serving
  • Freshly chopped cilantro, for garnish



Step 1 - In a cast-iron skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer chicken thighs to slow cooker.

Step 2 - Whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss to combine.

Step 3 - Cover and cook until no longer pink, on low for 6 hours or high for 2 hours. Serve with rice and garnish with cilantro.


Full recipe from DELISH.COM


Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.

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