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Prep Time: 5 Minutes Cook Time: 540 Minutes |
Ready In: 545 Minutes Servings: 4 |
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This is similar to Indonesian Chicken, Peanut Butter Sauce (Slow Cooker), but the ingredients are slightly different. This is adapted from a recipe found on the web some time ago. I have a friend who inhales it whenever I make it. Ingredients:
8 boneless skinless chicken thighs (more if small) |
1 cup chunky salsa (you choose the 'heat') |
1/3 cup chunky peanut butter (or smooth with 1 tbsp chopped peanuts) |
2 tablespoons lemon juice |
1 tablespoon soy sauce |
1 teaspoon sugar |
1/8 teaspoon pepper |
1 tablespoon grated gingerroot |
1/2 cup chopped roasted peanuts (for garnish) |
Directions:
1. In a crock pot, mix all ingredients, stirring to coat chicken.
2. Cook on low 8-9 hours.
3. Serve on rice, sprinkling chopped peanuts on each serving.
4. This is good with coleslaw or a green vegetable.
5. Notes:.
6. The original recipe had 1/2 tsp salt which I omitted as the soy and salsa have enough salt.
7. Both hot and medium salsa have worked for me. Smooth salsa also works but a chopped, peeled tomato improves the texture.
8. I use unsalted peanuts. Because of the salsa and soy, this dish already has more than enough salt.
9. 1 tsp powdered ginger instead of the ginger root worked just fine.
10. I squeezed this into my 2 qt crock pot, cooked it on high until simmering and then turned it down. A larger pot would be easier.
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