Description
An easy recipe for dump and go sweet and savory chicken thighs.
Ingredients
Scale
- 2 1/2 – 3 pounds boneless, skinless chicken thighs (frozen is okay)
- 1/4 cup brown sugar
- 6 Tbsp ketchup
- 6 Tbsp reduced sodium soy sauce
- 1/4 cup chicken broth
- 1 1/2 tsp minced fresh gingerroot
- 1 tsp minced garlic
Instructions
Instant Pot Instructions:
- Add chicken into Instant Pot.
- In a small bowl whisk together the brown sugar, ketchup, soy sauce, broth, ginger and garlic. Pour the mixture over the top of the chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 15 minutes for fresh chicken or 18 minutes for frozen chicken. When time is up let the pot sit for 5-10 minutes and then move the valve to venting. Remove the lid.
- Place chicken on a platter. If desired, reduce down the sauce in the Instant Pot by turning Instant Pot to the sauté setting and letting it boil for about 5 minutes.
- Serve chicken with extra sauce.
Slow Cooker Instructions:
- Add chicken into slow cooker.
- In a small bowl whisk together the brown sugar, ketchup, soy sauce, broth, ginger and garlic. Pour the mixture over the top of the chicken.
- Cover and cook on low for 4-6 hours.
- Serve chicken with extra sauce.
Notes
I used my 6 quart Instant Pot Duo 60 7 in 1*. Make in the 8 or 3 quart pot with no changes.
- Category: Chicken
- Method: Instant Pot or Slow Cooker