Crock Pot Oriental Chicken Thighs

From: Heath*J

On Feb 17, 2009

This was AWESOME! I did double the sauce, being a saucy person - and I added onions and sweet red peppers. I also probably quadrupled or more the red pepper, b/c we like a little spicy. I also omitted the warm water - just didn't seem necessary. Then, at the last minute, I decided to throw in some peanut butter... I added maybe 2+Tbls (for a doubled batch of sauce) - granted, I could have looked up a peanut sauce, but it was a very last minute call that just sounded so good. It was Soooo Yummy!! This, w/ the pb in it, will be an often made dish in our house. My DH completely loved it. I made it w/ noodles, instead of rice, and mixed in through the noodles. I just used multigrain thin spaghetti, b/c that's what I had. It was great! Stir fried some pea pods w/ it - perfection! Great recipe - thank you!!

From: Janni402

On Feb 4, 2009

I followed the recipe as written, except I used rice wine vinegar instead of white. Sorry to say I didn't like this at all. I didn't even like the way it smelled while cooking. DH said he liked it and ate most of it himself. As they say, to each his own.

From: jamiej

On Nov 26, 2007

I found this recipe in a taste of homes and have been making it awhile, its a great recipe.I always double the sauce and I make it on the stove.I think I'll try it in the crock pot and see which way I like it better. never thought about doing it that way. but for those who would like to try it stove top:brown chicken over med. heat in oil for 18-20 min or until juices run clear. mix everything but the cornstarch and water, pour over chicken.Bring to a boil. reduce heat simmer uncovered,for 30-35 min or until chicken is tender, turning occasionally. I then take the chicken out, mix the cornstarch and water and add it to the sauce to thicken bring to boil cook and stir 2 min or until thickened. add chicken back in,to heat thru. serve over rice with the green onions.

From: Cupcake421

On Jan 23, 2006

I omitted the water, used chili sauce for the ketchup, and decreased the chili flakes by half. I think it would have been a bit more interesting with all of the chili flakes, but it was tasty, a hit with my kids (3 and 5) and not dry at all. I was generous with all of the wet ingredients (adding a little extra to make up for the water omission.) Next time I will use 10-12 chicken thighs as I had a lot of sauce. And the cook time could stand to be 4-5 hours on low.