Thai-Spiced Braised Slow Cooker Chicken

By 5har0n_nguy3n

Ingredients

• 2 cups water
• 1 cup chopped onion
• 1/3 cup julienne-cut peeled fresh ginger
• 1/4 cup rice vinegar
• 2 tablespoons Thai fish sauce
• 2 teaspoons freshly ground black pepper
• 2 teaspoons Thai chili paste
• 8 chicken thighs (about 3 pounds), skinned
• 1 (1-pound) bag baby carrots
• 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
• 3 garlic cloves, halved
• 1 (8-inch) stalk fresh lemongrass, cut in half lengthwise
• 1/2 cup coarsely chopped fresh cilantro
• 2 cups hot cooked jasmine rice
• 1/2 cup sliced green onions
• 4 lime wedges

Details

Servings 4

Preparation

Step 1

Place first 12 ingredients in an electric slow cooker. Cover and cook on high 7 hours or until chicken is done. Discard lemongrass; stir in cilantro.

Place 1/2 cup of rice and 2 chicken thighs into each of 4 large bowls. Ladle 1 3/4 cups broth mixture over each serving; sprinkle with 2 tablespoons green onions. Serve with lime wedges.