Ingredients
2 pounds boneless, skinless chicken thighs
1 cup all-purpose flour
1 cup orange marmalade
1/4 cup Sriracha sauce
Juice of 2 limes
Preparation
Begin by lightly coating the chicken thighs in all-purpose flour, tapping off any excess.
In a different bowl, whisk together the orange marmalade, Sriracha sauce, and lime juice until well combined.
Arrange the chicken in a single layer at the bottom of a 6-quart slow cooker.
Gently pour the marmalade-Sriracha mixture over the chicken, ensuring each piece is evenly coated.
Secure the lid on the slow cooker and set to cook on low for 4 hours. A mid-cook stir isn’t necessary but can help to evenly distribute the sauce.
Once cooked, the chicken will be tender, infused with a beautiful orange hue, and ready to serve.
This Sriracha chicken recipe is more than just a meal; it’s a seamless blend of spicy and subtly sweet flavors that promises satisfaction with minimal kitchen effort. Perfect for those seeking a deliciously different take on a classic favorite.
