Eat » Slow Cooker Chicken Thighs

Slow Cooker Chicken Thighs


Good food with lots of flavor is top of my list when it comes to eating. Although I am not someone who enjoys cooking, I do enjoy eating good food so this recipe combines my too favorite things; little effort and big taste. I urge you to try it for yourself and see how flavorful it is. 

Note: I omitted the chile, the fish sauce and the coconut sugar due to diet restrictions and it still turned out fabulous so don't be scared to make the dish yours.


2 teaspoons fresh ginger, grated

4 cloves of garlic, grated

zest of ½ lime

juice of 1 lime

½ serrano chile, minced  

2 tablespoons cilantro, finely chopped

2 tablespoons mint, finely chopped

½ teaspoon ground turmeric

2 tablespoons fish sauce 

2 teaspoons salt

2 teaspoons coconut sugar (optional)

4 bone-in, skin-off chicken thighs

1 2-inch piece of lemongrass, dry outer layer removed

1-15 oz can of coconut milk

2 cups cooked Jasmine rice



1. Combine the first 11 ingredients in a bowl. Toss the chicken thighs in the marinade and let it sit for about 15 minutes at room temperature.

2. Take the lemongrass and give it a whack with the back of your knife so that it’s fragrant.

3. Remove the chicken from the marinade and place in the crockpot. Add the lemongrass and coconut milk and slow cook on high for 4 hours or 8 hours on low.

4. Serve with jasmine rice.

This recipe was originally posted on goop

« Eat