Crock Pot Asian Chicken Thighs - cooking recipe

Ingredients

1 orange, juice of
1/2 orange, zest of
6 boneless skinless chicken thighs
2 cups frozen whole kernel corn
1 red bell pepper, seeded, de-ribbed and cut into strips
2 carrots, sliced
1 cup hoisin sauce (or a combination of hoisin and barbecue sauce) or 1 cup spicy barbecue sauce (or a combination of hoisin and barbecue sauce)
1 teaspoon fresh gingerroot, grated (or more if you're a ginger fan)
6 green onions, chopped
1 cup cashew nuts

Preparation

Place all ingredients, except green onions and cashews, in a crock pot.
Cover and cook on low for 7 to 8 hours, or 4 hours on high.
Remove chicken to a serving platter and top with green onions and cashews.