Mix the sauce mixture together in a small jug or bowl.
Heat a large pan or skillet over a high heat.
Add the chicken and fry on one side for 2 minutes. Before flipping, sprinkle half the spice blend over the top of the chicken. Flip to cook on the other side for 2-3 minutes. Until the spices are browned off on the outside of the chicken.
Sprinkle the rest of the spice blend on the top side of the chicken. Flip again and cook for 2 minutes again on the side that’s already cooked until the chicken is well browned and crusted in the spices.
Spread the sauce mixture on the bottom of the slow cooker.
Transfer the chicken thighs to the slow cooker. Then, put 2 Tablespoons of water into the pan/ skillet and use a spoon or fork to remove the flavor stuck to the pan from the spices.
Pour the liquid over the top of the chicken thighs. Put the lid on the cooker and set for 5 hours on “low” setting, 2.5 hours on “high” setting.
Serve with salad, cauliflower rice, cabbage rice, konjac rice, greens or your preferred vegetables.
In the image we served with lettuce, diced tomato and slices of lemon to squeeze over the salad and chicken, which was perfect.