Not much to say here, except that this recipe is easy peasy (as my son would say) and tasty, too! Complete with no complaints from the kids, only compliments ;)
Adapted from Lake Lure Cottage Kitchen
- 2 T. coconut oil
- 8 chicken thighs
- 1/2 c. + 2 T. brown sugar
- 3/4 c. low-sodium soy sauce
- 6 T. apple cider vinegar
- 3/4 t. ground ginger
- 1 garlic clove, minced
- 1/4 t. pepper
- handful of baby carrots, quartered
- handful of fresh snap peas, ends trimmed
- 1 can of sliced mushrooms, drained
- 1 handful of cabbage/lettuce, chopped
- 4 1/2 t. cornstarch
- 4 1/2 t. cold water
- Preheat crockpot on high. Add coconut oil to crockpot and let it melt.
- Combine sugar, soy sauce, vinegar, ginger, garlic and pepper until well combined.
- Place chicken in crockpot. Pour soy sauce mixture over chicken. Place vegetables on top. Cover and cook on high for 2 hours, or until simmering.
- Reduce heat to low and cook for 1-2 hours longer.
- Remove chicken and veggies from crockpot and set aside. Combine cornstarch and water in small bowl and set aside.
- Pour sauce contents from crockpot into a saucepan and bring to boil. Add cornstarch mixture and stir until thickened.
- Serve with brown rice. Enjoy!
Feel free to omit the veggies from the crock and cook up your own assortment as a side dish. Leftover chicken would make for a great Asian salad, or even lettuce wraps! *B