crockpot thai chicken thighs
(1 RATING)
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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prep time
cook time
method
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yield
Ingredients
- 8 - skinless chicken thighs (about 2 lbs.)
- 1/2 cup chicken stock
- 1/4 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons chopped fresh cilantro
- 1 - hot chili pepper, seeded & finely chopped (or 1/2 tsp. cayenne pepper)
- 2 teaspoons minced fresh ginger root (peeled before mincing)
- TOPPINGS FOR GARNISH
- 1/4 cup chopped peanuts or cashews
- - chopped fresh cilantro
How To Make crockpot thai chicken thighs
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Step 1Slow cooker size 3 1/2-5 quart. Place chicken in slow cooker. Mix & add remaining ingredients (not including garnish.)
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Step 2Cover and cook on LOW for 6-8 hours, until chicken is done and juices run clear when chicken is pierced with fork.
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Step 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.
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