Summertime! Not the time of year to heat up one's kitchen merely to have tender chicken. Not at all. And when one's grill is out of gas, it's time to break out the crock-pot!
This was a quick and easy one.
1 bag boneless, skinless chicken thighs
1/2 cup coconut milk
2 tbsp teriyaki marinade
1 tbsp thai green curry paste
1/2 small onion, chopped
Place chicken in crockpot. Season with a little salt and pepper. Sprinkle in chopped onions.
In a small bowl, mix together the coconut milk, teriyaki marinade, and curry paste. Pour over the chicken.
Cook on low about 4-6 hours or until it's done and fork-shredding.
It's a mild but flavorful chicken, with a little surprise from the green curry paste that gives it a little something special.
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