Thai Chicken - Crock Pot

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

• Ready In: 7 hrs 10 mins
• 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

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.