Apr 12, 2013

Thai Peanut Chicken

This recipe is from Pillsbury Slow Cooker Recipes which a great book. I changed it slightly as you will see. It feeds about 4-6 adults

Thai Peanut Chicken

8 bone in chicken thighs, about 2 LBS (4 small/med size chicken breasts)
3/4 cup hot chunky salsa (1 cup medium)
1/4 cup peanutbutter (1/2 cup, chunky if you have it)
2 TBS lime juice
1 TBS soy sauce
1 tsp grated ginger (1/4 tsp ground if in a pinch)
1/4 cup chopped peanuts
Chopped cilantro

1. Place chicken in slow cooker.  In a bowl combine salsa, peanut butter, lime juice, soy sauce, and ginger.  Mix well.  Pour over chicken (could place chicken and mixture in a freezer bag and freeze to cook later.  Add a couple hours to cook time if frozen)

2. Cover and cook on low for 8-9 hours. 

3.  Shred chicken (the recipe says to take it out and shred, but I just use two forks and shred it right in the crock.  It is usually so tender it just falls apart).  If you use dark meat, you will probably need to skim the fat.  Otherwise, mix chicken and sauce and serve over rice.

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