A little bit sweet, a little bit spicy, and a lot of savory goodness is what you get with our Sweet & Spicy Chicken Thighs with Asian Vegetables. This recipe is easy to make in either the slow cooker or the Instant Pot.
I tested many versions of this recipe in order to get it right. In my world, that means: 1) it’s easy (as few steps as possible) because the joy of using the Instant Pot or slow cooker is that it makes cooking easier and I hate to defeat that purpose with extra “pre-cooking” steps, 2) it doesn’t taste like a compromise because I used a slow cooker or Instant Pot, and 3) it’s at least a little bit more healthful than what I’d get at a restaurant.
Now, I enjoy eating at restaurants as much as the next gal, but the reality is that the more often we cook at home, the more healthful our diets are overall. It’s a fact. Also, the more we cook food at home, the less money we spend on food (which reminds ME to remind YOU to stock up on boneless chicken thighs for the freezer when you seem them at a good price). But I digress…..
This dish of Sweet & Spicy Chicken Thighs with Asian Vegetables checked all the required boxes for me, and my husband happily ate the numerous versions for days without complaint. Feel free to tailor the veggies to your taste—there are many combinations of frozen Asian or “stir fry” vegetable mixes you could use, just be sure to purchase plain, unseasoned or unsauced vegetables. Also, up the spiciness if this is too tame (just be sure to start on the minimal side—you can always add more spice). Serve this alone or over rice or the gluten-free grain of your choice.
FYI: The timing on the slow cooker version is about 4 hours. Instant Pot version took me around 30 minutes total (your IP may take more or less time to build steam/release steam, etc).