One of my favorite Fall Crock pot recipes! Enjoy 🙂
Slow cooker: 3 ½ to 6 Quarts
Prep time: 15 mins
Cook time: Low 8 to 9 hours
Finishing cook time: 50 mins
8 chicken thighs (approx. 2 pounds), skin removed
¾ cup hot salsa
¼ cup peanut butter
2 tablespoons lime juice
1 tablespoon low sodium soy sauce
1 teaspoon grated fresh gingerroot
¼ cup chopped peanuts
2 tablespoons chopped fresh cilantro
- Place chicken in slow cooker. Mix remaining ingredients expect peanuts and cilantro; pour over chicken.
- 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.
- Remove fat from sauce. Pour over Chicken. Sprinkle with peanuts and cilantro.
Nutritional Information per serving: Calories: 380, Fat: 24g, Cholesterol: 85mg, Sodium: 550mg, Carbohydrates: 8g, Fiber: 3g, Protein: 36g.
Side note: Thai chicken can be served on rice, quinoa or couscous. This will alter the nutritional information.
Success tip: The flavors of peanut butter, tomato and hot chilies are a popular Thai combination. We took a shortcut and used hot salsa for the tomatoes and chilies. For an equally tasty dish with a little less kick, use a milder salsa.
Ingredient Substitution: If you have fish sauce in your pantry, you can replace the soy sauce in this recipe with fish sauce for a more authentic Thai flavor.
Source: Betty Crocker’s Slow Cooker Cookbook
Lorrie Mickelson Registered Yoga Teacher, Certified Pilates Instructor, Certified Personal Trainer, M.A., B.A/BPHE