Source: dLife

Chicken baked in a slow cooker with a medley of fresh vegetables and Asian spices.

Servings

1.5 lb boneless skinless chicken thighs
3 cup fresh cauliflower
2 cup sliced carrots
0.75 cup fresh chopped onion
8 oz Bamboo Shoots, slices, drained, 303 can
3 tbsp fresh lemongrass , finely chopped
3 tbsp fresh ginger root , grated
4 medium garlic cloves , minced
0.5 tsp hot red pepper flakes
28 oz low sodium chicken broth
15 floz fresh coconut milk
2 cup snow peas , halved
3 serrano chili peppers , seeded and chopped
1 tbsp lime peel zest

1 Cut chicken into 1-inch pieces. Place chicken in a 4- to 5-quart slow cooker and combine with cauliflower, carrots, onions, bamboo shoots, lemongrass, ginger, garlic, and crushed red pepper. Pour chicken broth over mixture in cooker.
2 Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
3 Stir in coconut milk, snow peas, serrano peppers, and lime peel. Cover and let stand for 15 minutes.

Note: Because hot chile peppers, such as serranos, contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.