Ingredients:
1 lb. chicken thighs, boneless and skinless
4 cups chicken broth
1 can coconut milk (14 oz)
1 cup shiitake mushrooms, sliced
1 cup cherry tomatoes
2 stalks lemongrass, cut into 2-inch pieces
1 inch galangal, sliced thinly
3 kaffir lime leaves
2 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
Fresh cilantro and sliced red chilies, for garnish
Instructions:
Place chicken thighs at the bottom of the slow cooker.
Add chicken broth, coconut milk, shiitake mushrooms, tomatoes, lemongrass, galangal, and kaffir lime leaves.
Cover and cook on low for 6 hours.
Remove the chicken, shred it, and return to the pot.
Stir in fish sauce, lime juice, and sugar.
Adjust seasoning with more fish sauce or lime juice if needed.
Serve hot garnished with fresh cilantro and red chilies.