Thai Crock Pot Chicken

• 8 whole Chicken Thighs
• 1 Tablespoon Jarred Grated Ginger
• 3 whole Green Onions, Chopped
• 14 ounces, fluid Can Light Coconut Milk
• 3/4 teaspoons Turmeric
• 1/2 teaspoons Crushed Red Pepper Flakes
• 8 ounces, weight Can Pineapple Chunks, Drained
• 2 Tablespoons Cornstarch
• 2 Tablespoons Water
• Salt And Pepper, to taste
• Cooked Rice, To Serve
• 1/2 cups Chopped Peanuts, For Garnish

1. Cut chicken thighs into bite-sized chunks and remove any visible fat and place it in a crockpot.
2. Add ginger, green onion, coconut milk, turmeric and red pepper flakes.
3. Cover and cook on low for 4-5 hours until chicken is tender.
4. Turn the crockpot up to high and add pineapple.
5. Mix cornstarch and water together, stirring until the cornstarch is dissolved.
6. Cover and cook for 30 minutes until thickened and bubbly.
7. Serve over the rice and garnish with peanuts.

chicken, ginger, green onions, milk, turmeric, red pepper, pineapple, cornstarch, water, salt, rice, peanuts

Taken from tastykitchen.com/recipes/main-courses/thai-crock-pot-chicken/ (may not work)