4 servings

Spoon the aromatic cooking liquid over the chicken and vegetables.

How to Make It

Step 1

Place first 12 ingredients in an electric slow cooker. Cover and cook on high 7 hours or until chicken is done. Discard lemongrass; stir in cilantro.

Step 2

Place 1/2 cup of rice and 2 chicken thighs into each of 4 large bowls. Ladle 1 3/4 cups broth mixture over each serving; sprinkle with 2 tablespoons green onions. Serve with lime wedges.

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Ratings & Reviews

ingacalvin's Review

August 16, 2014
Used sliced chicken breast rather that thighs. The chicken WAS a little rubbery -perhaps I'll add it at the last minute (or last 30 minutes) next time.

BlueeyedSara7's Review

September 04, 2012
Very flavorful dish. Followed the recipe exactly and had so much broth afterwards, I saved it as a Thai-flavored chicken stock and used it as a basis for soup. Definitely will make again.

onionfreechef's Review

January 18, 2012

cynthiamoran's Review

December 10, 2011
Made as directed. This smelled wonderful but tasted horrible. The sauce was watery and tasted like firey vinegar. The chicken was flubbery. The carrots looked out of place. We ditched it and got pizza instead. I rarely make a Cooking Light recipe that is a bomb, this one was a big one!

borriboo's Review

August 21, 2011

JJ1916ohio's Review

October 18, 2010
Really, really tasty. I seasoned the thighs with salt and pepper then browned in a skillet. I only have the minced ginger in the jar so I ended up using 1 tbsp of that with some additional ginger powder. I took a previous reviewers advice and used 1 tsp of lemon juice for the lemongrass (the lemongrass at the grocery story didn't look the freshest). I used 2 tsp of sambal ooelek for the chili paste and then because other reviewers said it was bland, also used 2 Tbsp of thai red curry paste. I felt it needed more veggies so I reduced the carrots to 1/2 lb then 30 min before the finish I threw in 2 red peppers, cut into strips, and fifteen minutes later I threw in 1/2 lb of snow peas. Lol I just realized that I totally forgot about the 1/4 cup of rice vinegar so that didn't get added. Also I used 2 cans of LS chicken broth and only 1 cup of water. I had sriacha out at the table for those that like it spicier. I'd definitely make this again, it was really comforting on a cold night and had a good balance of flavors.