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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 4 |
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This is a really easy Thai recipe that authenticates the flavor of Thai food without needing hard to find or expensive ingredients. I recommend using the fish sauce instead of soy sauce to enhance the flavor. It's best served with rice. The recipe comes from Betty Crocker Slow Cooker cookbook. Ingredients:
8 skinless chicken thighs |
3/4 cup hot salsa |
1 dash hot sauce (if you like it spicy) |
1/4 cup peanut butter |
2 tablespoons lime juice |
1 tablespoon soy sauce (or fish sauce for authentic flavor) |
1 teaspoon fresh gingerroot |
1/4 cup chopped peanuts |
2 tablespoons chopped fresh cilantro |
Directions:
1. Place chicken in crock pot.
2. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
3. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink in the thickest places.
4. My crock pot usually does the job in about 6 hours.
5. Remove chicken from pot and using a slotted spoon, place on serving platter.
6. Remove fat from sauce.
7. Pour remaining sauce over chicken.
8. Sprinkle with peanuts and cilantro.
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