Vietnamese slow cooker chicken with bok choy

Name: Vietnamese slow cooker chicken with bok choy
Ingredients: About 1 1/2 pounds boneless, skinless chicken thighs (note: you can use bone-in thighs but will need to cook the chicken about 1 to 1 1/2 hours longer); 2 tablespoons soy sauce; 2 tablespoons fish sauce; 1/2 teaspoon pepper; 4 cloves garlic, minced; 1 tablespoon canola oil; 2 tablespoons packed brown sugar (divided); About 1 1/2 pounds bok choy (usually 2 smallish or 1 largish head); salt and pepper

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Author : Kitchen Ninja

Vietnamese slow cooker chicken with bok choy

Ingredients

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About 1 1/2 pounds boneless, skinless chicken thighs (note: you can use bone-in thighs but will need to cook the chicken about 1 to 1 1/2 hours longer)2 tablespoons soy sauce2 tablespoons fish sauce1/2 teaspoon pepper4 cloves garlic, minced1 tablespoon canola oil2 tablespoons packed brown sugar (divided)About 1 1/2 pounds bok choy (usually 2 smallish or 1 largish head)salt and pepper

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Instructions

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Step 1

It has essentially three ingredients: chicken, bok choy and sauce.Because it has so few ingredients, it is moronically easy and fast.The flavor is HEAVENLY! (Not to mention the aroma that will fill the house -- ay yi yi!)

Step 2

pamFebruary 10, 2012 at 8:42 PMWell, I know what I'm going to do with the big package of boneless thighs that I just bought!ReplyDeleteRepliesReplyAnonymousJuly 25, 2012 at 12:41 AMThis turned out great. Thanks!ReplyDeleteRepliesReplyBievJuly 25, 2012 at 9:41 AMThis was really good. Thanks for sharing!ReplyDeleteRepliesReplyUnknownJanuary 25, 2013 at 6:07 PMThanks for the reference :)ReplyDeleteRepliesReplyUnknownNovember 5, 2014 at 11:47 AMIs the fish sauce pertinent to the recipe?? It looks yummy. ReplyDeleteRepliesKitchen NinjaNovember 5, 2014 at 12:11 PMYes, Stephanie, it's pretty important, flavor-wise -- it gives it a little extra savory oomph. Don't skip it! :-)DeleteRepliesReplyReplyLorraineJanuary 17, 2015 at 12:33 AMMy husband was bragging on this recipe today to cooks he works with! From what I know, he doesn't do that often! Thanks, Jules! We followed the recipe as is. I'll probably add onions along with the chicken next time around, but just because I want more veggies in my life....... and onions are one of my best friends in the veggie world! -- Oh! One more thing, I just looked up the recipe again so I could share it with one of my best friends! (yes, this link is also pinned on my Tried & True Favs page....... Yum!) Thanks again!ReplyDeleteRepliesKitchen NinjaJanuary 27, 2015 at 11:31 AMSo happy that you're enjoying it, Lorraine!DeleteRepliesReplyReplyChristyOctober 11, 2015 at 9:32 PMIs it possible to use chicken breasts instead of the thighs?ReplyDeleteRepliesKitchen NinjaOctober 12, 2015 at 8:38 AMSure, Christy, but you'd need to cook them a bit longer -- closer to 6-8 hours, depending on your crockpot.DeleteRepliesReplyReplyUnknownNovember 18, 2015 at 1:14 PMCan this be made with FROZEN bone in thighs? Or does the chicken need to be thawed prior to cooking?(I'm so sorry if this posts several times, I'm having trouble with my computer)ReplyDeleteRepliesKitchen NinjaNovember 18, 2015 at 5:41 PMNo, Hannah, you'll need to thaw the chicken first. Enjoy!DeleteRepliesReplyReply

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Step 7

Kitchen NinjaNovember 5, 2014 at 12:11 PMYes, Stephanie, it's pretty important, flavor-wise -- it gives it a little extra savory oomph. Don't skip it! :-)DeleteRepliesReplyReply

Step 8

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Kitchen NinjaJanuary 27, 2015 at 11:31 AMSo happy that you're enjoying it, Lorraine!DeleteRepliesReplyReply

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Step 11

Kitchen NinjaOctober 12, 2015 at 8:38 AMSure, Christy, but you'd need to cook them a bit longer -- closer to 6-8 hours, depending on your crockpot.DeleteRepliesReplyReply

Step 12

Step 13

Kitchen NinjaNovember 18, 2015 at 5:41 PMNo, Hannah, you'll need to thaw the chicken first. Enjoy!DeleteRepliesReplyReply

Step 14