Friday, October 29, 2010

Crock Pot Thai Chicken

This is one of my favorite slow cooker recipes. It is very verstile; use any type of salsa, a little more gingerroot. I've gotten to the point where I don't do any measuring, the dish is very forgiving (but don't leave out the citrus, I've used lemon juice before, too).

Serve over steamed rice.

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8 chicken thighs (about 2 lbs.) skins removed
3/4 hot salsa, or to your taste
1/4 peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated fresh 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 hear 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 fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

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