Now, I think you know me well enough to know that I almost always modify recipes, except for baked goods. So, my main modification for this recipe was that I didn't use a crock pot; I used my Dutch Oven instead. I also added red and green bell peppers and rearranged the order I added the ingredients since I wasn't slow cooking. The one thing I'll do next time is add a little salt to the chicken first. Most of my spices/seasonings are salt-free so that I can control the salt-intake, so yeah, I should have added a little salt to the chicken. :-)
Hands down, this recipe is so good and flavorful! I had everything but two ingredients on hand (the chicken thighs and mushrooms) and I have been waiting a long time to find a way to use Chinese Five Spice. That spice is so aromatic, I can't wait to use it again.
Ok, no more talking, just photos now.
Served over a bed of jasmine rice and topped with fresh cilantro.