Asian Dressing Chicken Thighs

Asian Dressing Chicken Thighs

These Asian chicken thighs are so easy to make when you start with bottled dressing! Made with bell peppers and onions, ginger soy Asian dressing, and Teriyaki sauce. Everything cooks in the crockpot or can be made on the stovetop for faster prep. Serve over rice. Great for dinner or meal prep lunches.

Course Dinner

Cuisine Asian

Recipe Type Camping, Chicken, Crockpot, Fall, Meal Prep, Rice Dishes, Served Hot, Skillet Dishes, Spring Dinner, Summer Dinner

Skill Level Easy

Prep Time 15

Cook Time 2

Total Time 2 15

Servings Servings

Calories 676kcal

Author Angela G.

Equipment

crockpot or skillet

Ingredients

8 chicken thighs
2 tablespoon cooking oil
2 bell peppers chopped
1 small onion chopped
16 oz sesame Asian dressing
¼ cup teriyaki sauce or more to taste
3 tablespoon corn starch

Serve with

4 cups cooked rice

Garnish

2 tablespoon toasted sesame seeds

Instructions

Coat bottom of slow cooker with oil and add chicken thighs.
Layer on chopped peppers and onions then empty contents of Asian dressing over top.
Cook on high for 2 hours or low for 4 hours or until chicken reaches an internal temperature of 165˚.
Add Teriyaki sauce to a small bowl or ramekin. Whisk in corn starch. Add corn starch mixture to the crockpot and stir until sauce thickens.
Spoon chicken, peppers and onions onto a bed of cooked white rice then top with toasted sesame seeds to serve.

Notes

For added flavor and to lock in moisture, sear chicken thighs on all sides in a skillet before adding to your slow cooker.

Nutrition