Asian Slow Cooker Chicken Thighs with a vegetable medley. This dinner is easy to put together and the whole family will enjoy it.
January is known as the slow cooker month. I see it as people being exhausted after months and months of holiday preparation that they want to try and slow things down in the New Year. In my case that rings pretty true with the kids going back to school, homework and having a two month old needing me every couple of hours or so.
For the past two weeks we have been trying out some slow cooker recipes and we finally have a winner with these Asian Slow Cooker Chicken Thighs. We tried it with rice, rice noodles, vegetables and with different spices. After much debate between the noodles and rice we settled on rice with vegetables.
It’s also a good leftover meal because you can save the juices from the bottom of the slow cooker to store with the chicken and vegetables. Just make fresh rice for your new meal. I even thought that my husband would be tired of this meal after making it 3 different times in 2 weeks but he is actually requesting more to be made for lunch at his office.
Now if you love Slow Cooker meals just like I do then I highly recommend giving this Asian Slow Cooker Chicken Thigh recipe a try. It won’t disappoint.
Dry the chicken thighs on both sides with a paper towel. Add olive oil to a large skillet over medium heat. Place the chicken thighs to the skillet and brown on both sides. (chicken won’t be fully cooked) Lay the chicken in the slow cooker.
In a small bowl combine Tamari, sugar, sesame oil, apple cider vinegar, ginger, honey and salt. Pour over the chicken and cook on high for 3 hours.
In the last 30 minutes add the vegetable medley to the pot.
Before plating set down white rice and then top with chicken and vegetables followed with the juices from the slow cooker.
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