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Make-Ahead Slow-Cooker Asian Peach Chicken Thighs

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Make-Ahead Slow-Cooker Asian Peach Chicken Thighs
  • Prep Time 20 min
  • Total Time 16 hr 20 min
  • Servings 4
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A little bit of sweet, a little bit of heat and a whole lot of easy – this make-ahead slow-cooker meal is sure to please both the diners and the chef.

Ingredients

To Freeze/Slow Cook

1/4
cup honey
1/4
cup soy sauce
2
tablespoons butter, melted
2
tablespoons chili garlic sauce
20
oz boneless skinless chicken thighs
1
bag (12 oz) frozen sliced peaches

To Serve

2
tablespoons cornstarch
2
tablespoons cold water
2
cups hot cooked white rice
1/2
cup sliced green onions
1/4
cup chopped fresh cilantro leaves
1/4
cup chopped roasted, salted cashews
1
lime, cut into wedges

Directions

  • 1 In labeled 1-gallon freezer bag, place honey, soy sauce, melted butter and chili garlic sauce; seal bag. Knead bag to mix well. Add chicken and frozen peaches; squeeze bag to thoroughly coat chicken and peaches in sauce. Lay flat, and freeze up to 3 months.
  • 2 Thaw 12 to 24 hours in refrigerator, until completely thawed.
  • 3 Pour contents of bag into 3 1/2- to 4-quart slow cooker. Cover and cook on Low heat setting 4 to 5 hours.
  • 4 In small bowl, beat cornstarch and cold water. Quickly stir into chicken mixture in slow cooker; cover. Increase heat to High heat 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.
Tips  

Sushi rice makes a great sticky side for this peachy dish, but any white rice will do.

Not crazy about cilantro? Try Thai or Italian basil instead.

Nutrition Information 
No nutrition information available for this recipe
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