Thai Chicken - Crock Pot

Submitted by lucy k.

"This recipe is from "Cooking Light" magazine. Serve with jasmine rice."

 

• Ready In: 7hrs 10mins
• Ingredients: 15
• Serves: 4

ingredients

• 473.18 ml water
• 236.59 ml chopped onion
• 78.78 ml julienned fresh ginger
• 59.14 ml rice vinegar
• 29.58 ml fish sauce
• 9.85 ml fresh ground black pepper
• 9.85 ml thai chili paste
• 8 skinless chicken thighs
• 453.59 g baby carrots
• 473.18 ml chicken broth (use reduced sodium if canned)
• 3 garlic cloves, halved
• 1 stalk lemongrass, cut in half lengthwise
• 118.29 ml coarsely chopped cilantro
• 118.29 ml green onion, sliced
• 1 lime

directions

1. Place first 12 ingredients in crock pot.
2. Cover and cook on Low for about 7 hours.
3. Discard lemongrass, and stir in cilantro.
4. Serve over rice; sprinkle with onions and serve with lime wedges.

Reviews

[Mary the Disturbed]

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.

 

[fairywishes wish]

Absolutely delicious. I followed this exactly, and being a crockpot cooker who uses that little kichen friend nearly every day I found this to be a real winner. I have tried a few Crockpot Thai recipes and this is the best! Thank you so much for taking the time to post!

 

[KristenErinM]

i just didn't care for this recipe. it tasted too fishy to me.