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Thai Style Crock Pot Chicken

Why did the chicken cross the road? I always thought it was to get to the other side but who really knows?!?! A joke that has been told over and over through time and for what? I personally think it’s because we are fascinated with chicken. I mean, who doesn’t love a nice, warm, hearty meal that consists of chicken?

When I lived in Thailand one of the most famous meals was gai yang, som tum and khao neow, or bbq chicken, papaya salad and sticky rice. You could find this combination on just about any Thai menu and especially at most roadside restaurants. These roadside restaurants would start their bbq’s morning, noon, and night. You could eat this combination any time of the day because it was ALWAYS available. I am constantly thinking about my time in Thailand and this dish was inspired by those roadside restaurants but in my crock pot.

I have been using my crock pot like a mad woman and why not? It is such an easy set it and forget it (yes, I know that sounds like an infomercial, ha ha!) method of cooking. So here is my Thai style crock pot chicken recipe.

What you will need:

2-2.5 lbs chicken thighs (or drumsticks)

1 c homemade chicken stock (or store-bought low sodium)

1 T light soy sauce

1 T dark soy sauce

1 T fish sauce

2 T light brown sugar

1 T rice vinegar

1 tsp fresh cracked pepper

5 garlic cloves, minced

2 inch knob of ginger, grated

1-2 stalks lemongrass, minced (https://korean-eyes.com/2013/01/07/lemongrass/)

1 bunch of cilantro leaves, roughly chopped

fresh lime juice, 1/2 of lime

What you will do:

1. Plug crock pot in to outlet and keep on the off setting until all the ingredients are in.

2. Place frozen (or thawed) chicken thighs in the crock pot. Add the cilantro, ginger, garlic, lemongrass, and seasonings (throw everyone in the pool, like Guy Fieri always says)

3. Place lid on and turn to high for 6-7 hours or low 8+.

It is that easy! I usually give it a check a few hours in and a quick stir but other than that, put it on before you leave for work, and by dinner time you have the most delicious and moist chicken. Easy peasy!

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I love cooking things in a crock pot for many reasons: 1. you can throw frozen meats in there and 2. you don’t have to think about it. In the picture above, what look like ice cubes are my homemade chicken stock. I freeze the stock in ice cube trays and then put them in a storage bag and can pull from there when I need stock.

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Pictured above is the chicken after about 1 1/2 hours. The chicken was thawing out and I could separate it with tongs.

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Pictured above is the chicken after about 3 hours of cooking time.

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After 7 hours on high the chicken was done. This chicken turns out so moist and will just fall off the bone. I recommend using a slotted spoon to remove from crock pot.

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I like to use green onions for garnish. They can make any dish look picture perfect! Eat on its own or serve with rice and your favorite veggie. So simple, so delicious and so easy to make!

Cheers and happy eating!



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3 thoughts on “Thai Style Crock Pot Chicken

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