An alternative option is to use a whole chicken instead of the thighs in this soup. Shred the leg and thigh meat as per the recipe and keep the breast meat for sandwiches. Preheat the slow cooker ...
Place the coriander stalks, chicken thighs, five-spice, soy sauce, shiitake mushrooms, half of the grated ginger, half of the spring onions and 1.2 litres/2 pints cold water into a slow cooker.
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Bake at 375°F for 30 to 40 minutes. My slightly smaller chicken thighs were finished precisely at 30 minutes, but thicker breasts may go a little longer into that cook range. To finish, cover the ...