Slow Cook Thai Chicken

Ingredients and Weight:

• 1 whole chicken (about 3-4 pounds)
• 1 cup chicken broth
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 1/4 cup fish sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 inch fresh ginger, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 onion, chopped
• 1 cup baby carrots
• 1 cup snap peas

Preparation Time:

15 minutes

Cooking Time:

8 hours on low or 4 hours on high in a slow cooker

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Place the chicken in the slow cooker.
2. In a bowl, whisk together the chicken broth, soy sauce, brown sugar, fish sauce, rice vinegar, sesame oil, garlic, and ginger.
3. Pour the marinade over the chicken.
4. Add the bell peppers, onion, carrots, and snap peas to the slow cooker.
5. Cover and cook on low for 8 hours or high for 4 hours, or until the chicken is cooked through and tender.
6. Remove the chicken from the slow cooker and shred it.
7. Return the shredded chicken to the slow cooker and stir in the vegetables.
8. Serve over rice or noodles.

Nutritional Information:

• Calories: 350
• Protein: 25g
• Fat: 15g
• Carbohydrates: 30g

Dish Characteristics:

• Tender and flavorful chicken
• Vibrant and colorful vegetables
• Slightly sweet and tangy sauce
• Ideal for a casual American palate with a hint of Thai inspiration

User Comments:

• "Delicious! The chicken was so juicy and the sauce was the perfect balance of flavors."
• "I love how easy this was to make. It's perfect for a busy weeknight meal."
• "The combination of chicken and vegetables made this dish a healthy and satisfying option."
• "I will definitely be making this again. It's a crowd-pleaser."
• "The slow cooker made this dish so easy. I just threw everything in and let it cook all day."

Special Precautions and Tips:

• If you don't have fish sauce, you can substitute soy sauce or oyster sauce.
• If you don't have sesame oil, you can substitute vegetable oil or canola oil.
• If you want a spicier dish, add a pinch of chili flakes or red pepper flakes to the marinade.
• To make the dish gluten-free, use gluten-free soy sauce and rice flour instead of rice vinegar.
• Leftovers can be stored in the refrigerator for up to 3 days.