Crock Pot Asian Chicken Thighs

"This is a sweet, rich dish that is delicious over rice. It is very popular in my online mother's group ... You can chop and change the veggies if you like."
 
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photo by Chef Booshman photo by Chef Booshman
photo by Chef Booshman
Ready In:
4hrs 15mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Place all ingredients, except green onions and cashews, in a crock pot.
  • Cover and cook on low for 7 to 8 hours, or 4 hours on high.
  • Remove chicken to a serving platter and top with green onions and cashews.

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Reviews

  1. Thank you for a good recipe. My whole family loved it. I used bone- in chicken thighs and it work just as good.
     
  2. I cook every sunday for my friends in crockpot fasion. I made this adding twice the chicken and hoisin sauce. I served it over boil in the bag rice and everyone loved it, including my vietnamese friend who is quite paticular on asian dishes.
     
  3. Thanks for a quick and easy meal. My kids love anything with hoisin sauce. I used dry ginger so it did'nt have the kick of fresh ginger. I will make this again.
     
  4. This is wonderful, what great flavours in this easy dish and it looks pretty with all the colours too. I put this together on a Sunday morning then went out for the day, it was great coming home to dinner already cooked. Served on steamed rice, thanks for sharing.
     
  5. My 4 year old has declared that this is her most favourite recipe! I added alot more veggies including mushrooms, bamboo shoots, zucchini and instead of corn kernels I used chinese baby corn. Don't hesitate to use the full cup of hoisin, it's well worth it. Served on rice. Fabulous, easy recipe. Thanks for posting!
     
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Tweaks

  1. My 4 year old has declared that this is her most favourite recipe! I added alot more veggies including mushrooms, bamboo shoots, zucchini and instead of corn kernels I used chinese baby corn. Don't hesitate to use the full cup of hoisin, it's well worth it. Served on rice. Fabulous, easy recipe. Thanks for posting!
     

RECIPE SUBMITTED BY

I was born and raised in the USA but now live in Melbourne, Australia. I have been here since 1999. My husband is Australian. We have two daughters (born May '05 and May '07) and a yellow Labrador. I cook mainly for my family. I do my best to feed them (and myself) plenty of whole grains and vegetables, with small amounts of lean meats and "good fats". Most of my recipes will lean in that direction, although sometimes I will post something that just tastes good!
 
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