Crock Pot Oriental Chicken Thighs

This was AWESOME! I did double the sauce, being a saucy person - and I added onions and sweet red peppers. I also probably quadrupled or more the red pepper, b/c we like a little spicy. I also omitted the warm water - just didn't seem necessary. Then, at the last minute, I decided to throw in some peanut butter... I added maybe 2+Tbls (for a doubled batch of sauce) - granted, I could have looked up a peanut sauce, but it was a very last minute call that just sounded so good. It was Soooo Yummy!! This, w/ the pb in it, will be an often made dish in our house. My DH completely loved it. I made it w/ noodles, instead of rice, and mixed in through the noodles. I just used multigrain thin spaghetti, b/c that's what I had. It was great! Stir fried some pea pods w/ it - perfection! Great recipe - thank you!!

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I found this recipe in a taste of homes and have been making it awhile, its a great recipe.I always double the sauce and I make it on the stove.I think I'll try it in the crock pot and see which way I like it better. never thought about doing it that way. but for those who would like to try it stove top:brown chicken over med. heat in oil for 18-20 min or until juices run clear. mix everything but the cornstarch and water, pour over chicken.Bring to a boil. reduce heat simmer uncovered,for 30-35 min or until chicken is tender, turning occasionally. I then take the chicken out, mix the cornstarch and water and add it to the sauce to thicken bring to boil cook and stir 2 min or until thickened. add chicken back in,to heat thru. serve over rice with the green onions.

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Made this tonight and could not wait to post. This was just wonderful! I used chicken legs, since thats what I had on hand. Also did not include water, there was plenty of juice. Served over my fried rice. Will for sure make this again and sent to family and friends. THANK YOU!!

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I don't know if I did something wrong, but this did not turn out well. Maybe too much five spice, I'm not sure but I had to throw it out and make something else for dinner. My husband didn't like it either. Sorry.

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I have just finished making this. I have never had much luck cooking asian food, but this one is restaurant quality. I did make a few changes. I used chicken from the freezer that had been marinating in ginger soy. I threw it in the crock pot frozen. I made double the sauce, but I did not measure the ingredients. I only eyeballed and estimated. I also did not add the chinee five spice because at the last minte I realized I did not have any. I let the chicken cook in the crock pot for about 6 hours on low. As dinner approched, I sauteed some onion, red peppers, carrots, and edamame in a skillet. When softened, I poured in the chicken and sauce. Then I added the cornstartch slurry to thicken. We ate with white texmati rice

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I followed the recipe as written, except I used rice wine vinegar instead of white. Sorry to say I didn't like this at all. I didn't even like the way it smelled while cooking. DH said he liked it and ate most of it himself. As they say, to each his own.

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Wonderful - turned out just as promised. I doubled the sauce, but need not have done - there was tons! Served with basmati rice and stir fried baby bok choy, red pepper strips and bean sprouts. I think the Chinese 5 spice is the key flavour ingredient.

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This is too sweet for us.

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I took the suggestion of doubling the sauce and was glad I did. It was terrific over rice. Also added a lot more chile flakes.........just my taste. Absolutely great and easy recipe. Love crock pot cooking.............so easy. Thanks for the post Delish.

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We thought this was quite tasty. I loved how tender the chicken was and my husband just liked that it was something different!

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Highly reccomended! The second time I made this I added chicken stock instead of the water. Thanks for sharing delish.

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I omitted the water, used chili sauce for the ketchup, and decreased the chili flakes by half. I think it would have been a bit more interesting with all of the chili flakes, but it was tasty, a hit with my kids (3 and 5) and not dry at all. I was generous with all of the wet ingredients (adding a little extra to make up for the water omission.) Next time I will use 10-12 chicken thighs as I had a lot of sauce. And the cook time could stand to be 4-5 hours on low.

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I think the water diluted the sauce and made the chicken rather bland. Also, I think the thighs could have cooked only 4 and half hours on low (but crockpot temperatures do vary). They turned out rather dry on their own, but I did make the sauce.

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