Thai Chicken - Crock Pot - cooking recipe

Ingredients

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

Preparation

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