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Make-Ahead Slow-Cooker Asian Peach Chicken Thighs
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Prep Time:
20 minutes
Total Time:
16 hours 20 minutes
Sweet and spicy slow-cooker dish - simple and satisfying for all!
Ingredients:
  • 1/4 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons butter, melted
  • 2 tablespoons chili garlic sauce
  • 20 oz boneless skinless chicken thighs
  • 1 bag (12 oz) frozen sliced peaches
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 cups hot cooked white rice
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped roasted, salted cashews
  • 1 lime, cut into wedges
Instructions:
  • Place honey, soy sauce, melted butter, and chili garlic sauce in a 1-gallon labeled freezer bag. Seal the bag and knead it to mix the ingredients well. Add chicken and frozen peaches, then squeeze the bag to evenly coat the chicken and peaches in the sauce. Lay the bag flat and freeze for up to 3 months.
  • Thaw in the refrigerator for 12 to 24 hours, until fully thawed.
  • Empty the bag into a 3 1/2- to 4-quart slow cooker. Cover and let it cook on Low heat setting for 4 to 5 hours.
  • In a small bowl, whisk together cornstarch and cold water until smooth. Add mixture to chicken in slow cooker, cover, and switch to High heat setting. Cook for 5-10 minutes until sauce is thickened.
  • Scoop rice into 4 bowls, then spoon chicken mixture over the rice. Finish by sprinkling the remaining ingredients on top.

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