Serves 4
375 min
Thai Chicken Thighs in Slow Cooker
Recipe GLPRe84615828027ee
Tender chicken thighs braised in a fragrant Thai-inspired sauce with tomato paste, wine, and aromatic vegetables. This slow cooker dish features baby carrots, mushrooms, and onion simmered together for a rich, savory meal that pairs beautifully with rice or steamed green beans.
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Ingredients
4 pieces chicken thighs, bone-in and skin-on
1 bag baby carrots
8 oz mushrooms, sliced
1 whole medium onion, thinly sliced
1 whole jalapeno, minced
1 can tomato paste
1 cup dry white wine
1 cup chicken stock
Directions
In a small bowl, whisk together the tomato paste, wine, chicken stock, and minced jalapeno until well combined, creating a smooth sauce.
Arrange the sliced onion in the bottom of the slow cooker, followed by the baby carrots and sliced mushrooms.
Place the chicken thighs skin-side up on top of the vegetable mixture.
Pour the tomato-wine sauce evenly over the chicken and vegetables.
Cover and cook on low for 6 hours or on high for 3-4 hours, until the chicken reaches an internal temperature of 165°F.
Serve the chicken and vegetables with the cooking liquid spooned over the top, alongside steamed rice or green beans.
