Crockpot Thai Chicken Thighs

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

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

How to Make Crockpot Thai Chicken Thighs

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.

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