Crockpot Thai Chicken Thighs Recipe

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Crockpot Thai Chicken Thighs

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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


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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

Directions Step-By-Step

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

Place chicken in slow cooker. Mix & add remaining ingredients (not including garnish.)
2
Cover and cook on LOW for 6-8 hours, until chicken is done and juices run clear when chicken is pierced with fork.
3
Serve 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