This casserole is beaming with the #5tothrive formula and absolutely loaded with delicious nutrient density! It has become our favourite casserole (another staple is my Veggie Beef Fall Apart Slow-Cooker Casserole) Aromatic, super flavourful, and fresh this casserole mimics many of the flavours found in Vietnam. Typically, I gravitate towards casseroles in the winter, however because this one is full of fresh herbs, lemon grass sticks, ginger and galangal it’s definitely one for all seasons!
Enjoy this casserole with or without a small half cup serving of rice that’s been cooked, cooled completely (creates resistant starch III to help with blood glucose control) and warmed back up again. There’s a few steps involved, but they’re well worth it. Most of the cooking is done in a slow-cooker, so you can just walk away. The slow cooker along with using boneless thighs (instead of always muscle meat, breasts) makes this dish so tender. Searing the thighs first on each side quickly helps to lock in their moisture for the slow-cooker. The result is high-end restaurant style succulent chicken similar to pulled pork. It’s truly delicious!