3 Reviews

Oh boy set it up already to go when we left in the morning but forgot to turn in on just before we left so o'kay put on high for 4 to 5 hours should do it and in the rush of things was ready to serve at 4 1/2 hours and they were just about falling apart (could maybe have done with less). For the sauce I added a cornflour/corn starch slurry to thicken which added a nice gloss and thickeness to the sauce and served over the chicken and the rice (which I reheated from frozen in the microwave), originally was only going to serve with coleslaw and the sauce over the chicken but there was so much of the sauce and it tasted so good I added the rice to the plate and it was a well worth addition. The only change I would make would be to whisk the sauce ingredients in a bowl an then taste before pouring over the thighs, in case adjustment to the sauce is needed as the soy was a little strong in ours and would turn the chicken half way through' I also made as a 3 serve portion and my 9 thighs just fitted perfectly folded deli style in the bottom of the crock pot/slow cooker. Thank you weekend cooker for another great slow cooker recipe (I think you are becoming my slow cooker guru), made for Rookies Recipe Tag Game.

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I'mPat May 23, 2013

Sorry but this just didn't turn out at all. I made it exactly as written and the flavour for us was "off". Made for PAC Spring '13

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Cadillacgirl April 07, 2013

Wow! I used a small "crockette" that only cooks on low, and my thighs didn't get up to temp.....my fault since I cut the recipe down to 3 thighs and used the small crock pot. So I put them in the oven while I let my peanut butter melt into the sauce. Nice heat from the cayenne. :) I found that this is sooo much better if you shred the thighs up in the sauce instead of serving them whole. The sauce wasn't thick at all, so no need to add water. Very, very enjoyable dinner tonight. Thanks for sharing! Made for Rookie tag game.

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breezermom March 14, 2013
Indonesion Chicken Thighs