Description
A hands-off, flavorful slow-cooked dish that combines bold, slightly sweet, and tangy flavors with a crunchy peanut finish.
Ingredients
- 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
- 3/4 cup low-sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup hoisin
- 2 tbsp brown sugar
- 2 tbsp chili paste (or 6–8 dried chiles)
- 1/2 cup low-sodium chicken stock
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 diced bell pepper
- 1 small onion, diced
- 2 tbsp cornstarch
- 3 tbsp cold water
- 1/2 cup roasted unsalted peanuts
- 3 sliced scallions
Instructions
- Season chicken thighs lightly and brown in a hot skillet for 3–4 minutes per side (optional).
- In a crockpot, combine soy sauce, rice vinegar, hoisin, brown sugar, chili paste, chicken stock, garlic, and ginger.
- Add the seared chicken, bell pepper, and onion to the crockpot.
- Cook on LOW for 4 hours or HIGH for 2-3 hours.
- In the last 10–15 minutes, whisk cornstarch into cold water and stir into the crockpot to thicken.
- Fold in roasted peanuts and sliced scallions before serving.
Notes
For best results, always use boneless skinless thighs to prevent dryness and add depth of flavor with searing.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian