Slow-Cooker Chicken Thighs

Slow-Cooker Chicken Thighs 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 2 tsp. freshly minced ginger 2 tbsp. Sriracha Juice of 1 lime Cooked rice, for serving In a large skillet over medium-high heat, heat oil. Season chicken thighs with salt and pepper and sear until golden, 3 minutes per side. Transfer to slow cooker. In a small bowl, whisk together soy sauce, ketchup, honey, garlic, ginger, Sriracha, and lime juice. Pour sauce over chicken and toss until coated. Cover and cook on low for 5 to 6 hours, or on high for 2 hours, until no longer pink. Serve over rice.