Thai Chicken - Crock Pot

• 2 cups water
• 1 cup chopped onion
• 1/3 cup julienned fresh ginger
• 1/4 cup rice vinegar
• 2 tablespoons fish sauce
• 2 teaspoons fresh ground black pepper
• 2 teaspoons thai chili paste
• 8 skinless chicken thighs
• 1 lb baby carrots
• 2 cups chicken broth (use reduced sodium if canned)
• 3 garlic cloves, halved
• 1 stalk lemongrass, cut in half lengthwise
• 1/2 cup coarsely chopped cilantro
• 1/2 cup green onion, sliced
• 1 lime

1. Place first 12 ingredients in crock pot.
2. Cover and cook on Low for about 7 hours.
3. Discard lemongrass, and stir in cilantro.
4. Serve over rice; sprinkle with onions and serve with lime wedges.

water, onion, ginger, rice vinegar, fish sauce, fresh ground black pepper, thai chili paste, chicken, baby carrots, chicken broth, garlic, stalk lemongrass, cilantro, green onion, lime

Taken from www.food.com/recipe/thai-chicken-crock-pot-115072 (may not work)