Chicken thighs can hold up to a long, slow cook time - they may shred if left in for too long but the dish will still be just as delicious.
You can easily double this recipe. It freezes well.
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An excellent dish! I added a step by browning the chicken thighs first (added flavor) in a non-stick skillet. I deglazed the skillet with about 1/2 cup of water which I added to the slow cooker.
This is delicious! My family thinks it needs more hot spices and less ginger...but I like it the way it is!
This was a really great option for a busy day. We like a little more heat, so I added a generous 1/2 tsp of ground cayanne pepper to the initial mix. Turned out tender and spiced to our liking. We will definitely try this one again!