Crock Pot Asian Chicken Thighs
photo by Chef Booshman
- Ready In:
- 4hrs 15mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 orange, juice of
- 1 orange, zest of
- 6 boneless skinless chicken thighs
- 473.18 ml frozen whole kernel corn
- 1 red bell pepper, seeded, de-ribbed and cut into strips
- 2 carrots, sliced
- 236.59 ml hoisin sauce (or a combination of hoisin and barbecue sauce) or 236.59 ml spicy barbecue sauce (or a combination of hoisin and barbecue sauce)
- 4.92 ml fresh gingerroot, grated (or more if you're a ginger fan)
- 6 green onions, chopped
- 236.59 ml cashew nuts
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
-
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
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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!