We need to branch out and try different meals, but it's so hard when you're addicted to a good pad thai. While flipping through my crock pot book I stumbled upon a Thai Chicken recipe. It's not very authentic, but it has some of those Thai flavors. I had to try it out to see!
6 skinless chicken thighs
3/4 cup salsa, any heat
1/4 cup chunky peanut butter
1 tbsp low-sodium soy sauce
2 tbsp lime juice
1 tsp grated gingerroot (optional)
2 tbsp cilantro (optional)
1 tbsp chopped dry-roasted peanuts (optional)
1. Put chicken in slow cooker.
2. In a bowl, mix remaining ingredients, except cilantro and chopped peanuts. Pour mixture over chicken.
3. Cover and cook on Low for 8-9 hours.
4. Skim off fat. Remove chicken and serve topped with sauce. Sprinkle with cilantro and peanuts, serve on rice.
My Review: This was super easy to make, it took 10 minutes, and most of that was just gathering the ingredients. I was very skeptical about this meal. The ingredients mixed together didn't seem to go well and it didn't smell that great at first. But wow, it was tasty! And the chicken just fell apart, I love when meat just falls apart. Sure, it was Thai food, but it had those flavors, and it was good. I paired it with roasted broccoli and mushrooms (we like roasted veggies!). I also didn't get chopped peanuts, so I topped it with cilantro and green onions. Yum.
Up next: Herbed Flounder (yeah, fish in a crock pot!)