Chicken thighs and common aromatics are readily available at every Charlotte supermarket, but the recipe's Thai identity depends on ingredients conspicuously absent from this list—no coconut milk, fish sauce, lime, or Thai basil—which means either accepting a non-traditional braise or budgeting a trip to Harris Teeter's international aisle or a dedicated Asian market. At four servings from thighs and vegetables, cost per serving lands around $3 to $4, reasonable for slow-cooker weeknight cooking. The 375-minute stated time is honest for a slow cooker on low, though you'll spend ten minutes prepping aromatics; the real value is hands-off cooking that yields tender meat and reheats well for leftovers. This works for busy families, but clarify whether you're making actual Thai chicken or a wine-braised thigh dish—the ingredient list suggests the latter, which is fine, just not what the title promises.