Crockpot Thai Chicken Thighs Recipe

No Photo

Have you made this?

 Share your own photo!

Crockpot Thai Chicken Thighs

C C

By
@SaffronSun

Want to try this... Came from "300 slow cooker favorites" by Donna-Marie Pye.
My one question is what to serve it with. Jasmine rice/quinoa mix...but what for veggies? I'll have to try it to figure out what veggies might go with it. A salad with Thai dressing (peanut butter, lime juice, apple juice/honey & water, garam masala & salt to taste)... but I'd like to stick some more veggies in there somewhere if possible.

I might also try adding lime juice and/or coconut/coconut milk


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:

Ingredients

8
skinless chicken thighs (about 2 lbs.)
1/2 c
chicken stock
1/4 c
peanut butter
1/4 c
soy sauce
2 Tbsp
chopped fresh cilantro
1
hot chili pepper, seeded & finely chopped (or 1/2 tsp. cayenne pepper)
2 tsp
minced fresh ginger root (peeled before mincing)

TOPPINGS FOR GARNISH

1/4 c
chopped peanuts or cashews
chopped fresh cilantro

Step-By-Step

1Slow cooker size 3 1/2-5 quart.

Place chicken in slow cooker. Mix & add remaining ingredients (not including garnish.)

2Cover and cook on LOW for 6-8 hours, until chicken is done and juices run clear when chicken is pierced with fork.

3Serve garnished with chopped nuts and additional fresh cilantro.

Fresh cilantro tastes like soap or bleach to some (it's a genetic thing), and tends to taste better cooked to those individuals. I'm one of those people, so I will not add the extra fresh cilantro, but will probably like it cooked in this dish.

About this Recipe

Course/Dish: Chicken
Regional Style: Asian