Crock Pot Asian Chicken Thighs |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This is a sweet, rich dish that is delicious over rice. It is very popular in my online mother's group ... You can chop and change the veggies if you like. Ingredients:
1 orange, juice of |
1/2 orange, zest of |
6 boneless skinless chicken thighs |
2 cups frozen whole kernel corn |
1 red bell pepper, seeded, de-ribbed and cut into strips |
2 carrots, sliced |
1 cup hoisin sauce (or a combination of hoisin and barbecue sauce) or 1 cup spicy barbecue sauce (or a combination of hoisin and barbecue sauce) |
1 teaspoon fresh gingerroot, grated (or more if you're a ginger fan) |
6 green onions, chopped |
1 cup cashew nuts |
Directions:
1. Place all ingredients, except green onions and cashews, in a crock pot.
2. Cover and cook on low for 7 to 8 hours, or 4 hours on high.
3. Remove chicken to a serving platter and top with green onions and cashews.
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