Make Ahead Slow Cooker Asian Peach Chicken Thighs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: To Slow Cooker:
1¼ c. honey
¼ soy sauce
2 T. butter, melted
2 T. chili garlic sauce
20 ozs. boneless skinless chicken thighs
1 bag (12 oz.) frozen peaches
To Serve:
2 T. cornstarch
2 T. cold water
2 c. hot cooked rice
½ c. sliced green onions
¼ c. chopped fresh cilantro leaves
¼ c. chopped, roasted salted cashews
1 lime cut into wedges
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Directions: |
Directions:1. In gallon freezer bag place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Kneed bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat the chicken and peaches in sauce. Lay flat. Note that you can freeze this for up to 3 months for future use.
2. Thaw 12 to 24 hours in refrigerator, until completely thawed.
3. Pour contents of bag into 3½ to 4 quart slow cooker. Cover and cook on low heat for 4 to 5 hours.
4. In a small bowl, beat together cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to high setting; cook 5 to 10 minutes or until thickened.
5. Divide rice among 4 bowls. Divide chicken mixture among bowls of rice. Top with remaining ingredients. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 mins |
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