Crockpot Thai Chicken Thighs
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
8skinless chicken thighs (about 2 lbs.)
1/2 cchicken stock
1/4 cpeanut butter
1/4 csoy sauce
2 Tbspchopped fresh cilantro
1hot chili pepper, seeded & finely chopped (or 1/2 tsp. cayenne pepper)
2 tspminced fresh ginger root (peeled before mincing)
TOPPINGS FOR GARNISH
1/4 cchopped peanuts or cashews
·chopped fresh cilantro
How to Make Crockpot Thai Chicken Thighs
- Slow cooker size 3 1/2-5 quart.
Place chicken in slow cooker. Mix & add remaining ingredients (not including garnish.)
- Cover and cook on LOW for 6-8 hours, until chicken is done and juices run clear when chicken is pierced with fork.
- 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.