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Crock Pot Asian Chicken Thighs

Slow Cooker Asian Chicken Thighs

  • Cooking Time:

    7–8 hours on Low, or 4 hours on High
  • Servings:



1 orange juice
1/2 orange peel zest
6 bone­less skin­less chick­en (thighs)
2 c. corn (frozen whole ker­nel)
1 red bell pep­per (seed­ed de ribbed and cut into strips)(or pep­per of your choice)
2 car­rots (sliced)
1 c. hoisin sauce (spicy bar­be­cue sauce or a com­bi­na­tion of hoisin and bar­be­cue)
1 tsp. gin­ger root (fresh, grat­ed or more if you are a gin­ger fan)
6 green onions (chopped)
1 c. cashew nuts

  1. Place ingre­di­ents, EXCEPT green onions and cashews, in the slow cook­er.
  2. Cov­er. Cook on Low for 7 to 8 hours, or on High for 4 hours.
  3. Place chick­en on a serv­ing plat­ter and top with green onions and cashews.

Deli­cious served over rice!

Hap­py Crock­ing!

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Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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LUCIA ADAMS Recent comment authors
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first two ingre­di­ents does­nt spec­i­fy the amount, cup, tsp or table­spoon?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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