Trim the chicken and place it skin-side up in the bottom of the slow cooker.
Combine all of the other ingredients in a small bowl. Pour the soy sauce mixture evenly over the chicken thighs, then cook on low for five hours.
Line a rimmed baking sheet with foil. Use tongs to remove chicken thighs from the slow cooker, then arrange them skin-side up on the prepared baking sheet.
Broil on high for about three minutes to brown the thighs and crisp up the skin a little, then serve.
This handy little IKEA grater with container is one of the best kitchen investments I ever made — MUCH easier to deal with than a box grater for cheese, zesting and more. If you don’t have an IKEA near you, you can also pick one one of these up over on Amazon.
Slow Cooker Garlic Lime Chicken Thighs from Mashup Mom: https://www.mashupmom.com/slow-cooker-garlic-lime-chicken-thighs/