one-fourth cup Sriracha sauce

Two limes’ worth of juice

Orders:

First gently cover the chicken thighs in all-purpose flour, tapping off any excess.

Whisk together the orange marmalade, Sriracha sauce, and lime juice until completely blended in another bowl.

Nest the chicken in a single layer in the bottom of a 6-quart slow cooker.

Over the chicken, gently pour the marmalade-Sriracha mixture so that every piece is equally covered.

Cover the slow cooker and set it on low for four hours. Though it’s not required, a mid-cook swirl helps the sauce to spread evenly.

The chicken will be tender after cooked, beautifully orange, and ready to eat.

This Sriracha chicken dish is more than just a dinner; it’s a perfect combination of mildly sweet and spicy tastes that promises gratification with no cooking involved. Perfect for anybody looking for a wonderfully unique interpretation of a beloved classic.