Crock Pot Asian Chicken Thighs

Gingernut's Note:

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.

• Total Time: 4 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 4 hrs

Ingredients:

Servings: 4

• 1 orange, juice of
• 1/2 orange, zest of
• 6 boneless skinless chicken thighs
• 2 cups frozen whole kernel corn
• 1 red bell pepper, seeded, de-ribbed and cut into strips
• 2 carrots, sliced
• 1 cup hoisin sauce (or a combination of hoisin and barbecue sauce) or 1 cup spicy barbecue sauce (or a combination of hoisin and barbecue sauce)
• 1 teaspoon fresh gingerroot, grated (or more if you're a ginger fan)
• 6 green onions, chopped
• 1 cup cashew nuts

Directions:

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

Reviews

[VickiAk]

Thank you for a good recipe. My whole family loved it. I used bone- in chicken thighs and it work just as good.

[Deathgomper]

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.