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.)
This recipe came from http://www.bettycrocker.com/recipes.aspx/slow-cooker-thai-chicken
*I made this recipe for bunco and it was a big hit. It is so easy to make and had a great flavor to it. I put this on top of rice, Hailey really enjoyed this too. I used mild salsa and it gave good flavor and not spicy at all. I am sure if you used a med or hot salsa that would give it more spice.*
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