Thai Chicken - Crock Pot
- Ready In:
- 7hrs 10mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 2 cups water
- 1 cup chopped onion
- 1⁄3 cup julienned fresh ginger
- 1⁄4 cup rice vinegar
- 2 tablespoons fish sauce
- 2 teaspoons fresh ground black pepper
- 2 teaspoons thai chili paste
- 8 skinless chicken thighs
- 1 lb baby carrots
- 2 cups chicken broth (use reduced sodium if canned)
- 3 garlic cloves, halved
- 1 stalk lemongrass, cut in half lengthwise
- 1⁄2 cup coarsely chopped cilantro
- 1⁄2 cup green onion, sliced
- 1 lime
directions
- Place first 12 ingredients in crock pot.
- Cover and cook on Low for about 7 hours.
- Discard lemongrass, and stir in cilantro.
- Serve over rice; sprinkle with onions and serve with lime wedges.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Crockpots vary, but seven hours on high in any crockpot is probably going to do what five hours on high did in my crockpot -- that is, produce something like Thai chicken fricassee. It wasn't pretty (chicken fricassee never is), but it was tasty. I used sriracha sauce instead of Thai chili paste (didn't have any of the latter), doubled the amount, added a tablespoon of turbinado sugar for a little sweet and the juice of a lime for a little sour. Good stuff.
Tweaks
-
Crockpots vary, but seven hours on high in any crockpot is probably going to do what five hours on high did in my crockpot -- that is, produce something like Thai chicken fricassee. It wasn't pretty (chicken fricassee never is), but it was tasty. I used sriracha sauce instead of Thai chili paste (didn't have any of the latter), doubled the amount, added a tablespoon of turbinado sugar for a little sweet and the juice of a lime for a little sour. Good stuff.
RECIPE SUBMITTED BY
lucy k.
Canada