I’m always on the lookout for slow cooker recipes – there’s nothing quite so satisfying as throwing a bunch of stuff into a Crockpot, turning it on in the morning, and then coming home in the afternoon to a house that smells great and a hot delicious meal ready to serve. I found this recipe while browsing Recipezaar, and decided to pretty much make it as is. The final dish was delicious, and I served with a package of cooked rice sticks for a very “pad thai” like flavor. It was a tiny bit on the bland side, so I jazzed it up with a little Sriracha.
I’m submitting this dish to this week’s Slow Cooking Thursday event.
Slow Cooker Thai Chicken
recipe courtesy Betty Crocker
8 chicken thighs, skin removed (2 pounds)
3/4 cup salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons 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.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
(Total time will vary with appliance and setting.)
Serves 4. Per Serving: Calories 390 (Calories from Fat 215 ); Total Fat 24 g (Saturated Fat 6 g); Cholesterol 90 mg; Sodium 510 mg; Total Carbohydrate 8 g (Dietary Fiber 3 g); Protein 38 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 10 %; Calcium 6 %; Iron 18 % Exchanges: 2 Vegetable; 4 Medium-Fat Meat