My least favorite part of using the crockpot? Drab colors. Not the case here with this fiery red thai-style chicken that uses all “real” ingredients (and pretty few ingredients, I might add). I also dislike when a crockpot recipe is any harder than “mix ingredients in crockpot and cook for 8 hours”. I mean, if it’s supposed to be easy it better be easy. Again – this recipe fits the bill. A definite make again for me as my house smelled stupendous all day and the meal tasted even better than it smelled.If a dish doesn’t work out just right the first time but it has enough redeeming qualities to keep me interested, I’ll make it again. For this dinner I knew that the flavor was spot on as written, but I had a few rookie mistakes that I combed out of the recipe you’ll read below. I usually serve this with oven-baked brown rice and I quick easy green veggie to complete the plate. I added crushed red pepper flakes my plate and Rich’s plate; the medium salsa lent the barest of kicks but not enough that either kid noticed.
Crock Pot Thai Chicken
1 c. hot or medium salsa
1/4 c. peanut butter
Juice of 1 lime
1 tbsp. tamari or soy sauce
1 tbsp. minced fresh ginger
1 tbsp. minced garlic
2 1/2 lb. boneless, skinless chicken (breasts, thighs, or assortment)
1/2 c. chopped roasted peanuts
1/4 c. finely chopped fresh cilantro
Rice, for serving
1. Whisk salsa, peanut butter, lime juice, tamarai/soy, ginger and garlic in crockpot until blended. Add chicken and toss to cover in sauce.
2. Set crockpot on low for 6 hours or high for 4 hours.
3. Meanwhile, cook rice.
4. Shred chicken and mix with sauce. Serve over rice. Sprinkle each serving with chopped peanuts and cilantro.