This dish combines my love of spicy Thai food with a sweet, almost barbecue-like sauce. You can't beat the slow-cooker convenience! —Eve Gray, Marietta, Georgia
Ingredients
- 2 tablespoons peanut oil
- 4 pounds boneless skinless chicken thighs
- 3 poblano peppers, chopped
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 3/4 cup apricot brandy or chicken broth
- 1/2 to 1 cup chili garlic sauce
- 2 to 3 tablespoons Thai red chili paste
Directions
- In a large skillet, heat oil over medium-high heat. Brown chicken in batches. Transfer to a 4- or 5-qt. slow cooker. Add poblanos and onion to drippings; cook and stir until crisp-tender, 4-5 minutes. Add garlic; cook 1 minute longer.
- Remove from heat; add brandy. Cook over medium-high heat, stirring to loosen browned bits from pan. Stir in chili garlic sauce and chili paste; pour over chicken.
- Cook, covered, on low until a meat thermometer inserted into chicken reads 165°, 4-5 hours.
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