1 to 2tablespoonsSriracha sauceto taste (we like 2)
1 ½teaspoonsgrated fresh ginger
Cooked noodles or rice
Chopped cilantro or parsley
Layer onions, carrots, and frozen green beans in the bowl of a 5 to 6-qt. slow cooker.
Combine starch, lime zest, salt and pepper and toss with chicken thighs in a large bowl. Layer over top of the vegetables, cutting as needed to fit.
In a glass measuring cup, mix together the lime juice, sweet chili sauce, soy sauce, sriracha sauce, garlic, and ginger. Pour over the chicken.
Cover and cook on LOW 6-7 hours or on HIGH for 3-1/2 to 4 hours. Uncover and stir a bit, then let stand for about 10 minutes (the starch should thicken things up a bit).
Meanwhile cook noodles or rice as desired for serving.
Serve the chicken and vegetables with noodles or rice, topped with cilantro or parsley. Pass more sweet chili sauce at the table and lime wedges, as you like.
*Variation: use sliced, fresh sweet peppers (red, yellow, or orange) in place of the carrots.**I use the amount in our quart-size bags of unblanched frozen green beans.Nutrition Note: the nutrition facts were calculated without noodles.