Slow Cooker Thai Chicken

Amarante

Mon, May 04 2015, 8:09 pm

A very easy and tasty dish in the crockpot. You could sub breasts but I find that breasts don't really taste well in the crockpot but your choice.

ETA - If you want plenty of sauce for the rice or whatever, double the sauce ingredients.

Slow-Cooker Thai Chicken
Serves 4

8 chicken thighs, skin removed (2 pounds)
3/4 cup Old El Paso® salsa (any variety)
1/4 cup peanut butter
2 TB lime juice
1 TB soy sauce
1 tsp grated gingerroot
1/4 cup chopped peanuts
2 TB chopped fresh cilantro

1 Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2 Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3 Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Complement this dish by serving it with rice that has been cooked in canned coconut milk instead of water.

The flavors of peanut butter, tomato and hot chilies are a popular Thai combination. We took a shortcut and used a purchased hot salsa for the tomatoes and chilies. If you prefer a dish with a little less kick, use a milder salsa. You'll still have a tasty dish.

Last edited by Amarante on Mon, May 04 2015, 11:36 pm; edited 1 time in total