Ingredients
- 8 chicken thighs, boneless, skinless
- 1 tsp grated ginger
- 1½ cups water
- 1 tbsp sesame oil
- 1 tbsp fish sauce
- 1 - 2 tsp sriracha sauce
- 3 tbsp peanut butter
- ½ tsp chili pepper flakes
- ½ cup coconut milk
- 3 tbsp tomato paste
- salt and pepper to taste
- Wash chicken thighs and place them in the crockpot directly.
- In a small bowl mix the rest of the ingredients together. Whisk until sauce is smooth. Pour sauce over chicken thighs and using a spoon toss the chicken around. There should be enough sauce to fully cover the chicken, if not add some more water.
- Cook on low for 5 to 6 hours or high for 4 hours.
- Serve over rice or noodles.
Source Recipes : -Here-,
