Thai Chicken

  • 8 chicken thighs (about 2 lbs), skin removed
  • 3/4 cup hot salsa
  • 1/4 cup peanut butter
  • 2 T lime juice
  • 1 T soy sauce
  • 1 t grated fresh gingerroot
  • 1/4 cup chopped peanuts
  • 2 T chopped fresh cilantro

1. Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

2. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.

3. Remove fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Yield: 4 servings

From Betty Crocker’s Slow Cooker Cookbook

Gray:  I thought this dish turned out well, although it wasn’t quite what I had expected.  I was hoping for just a little more peanut flavor, and that wasn’t there.  All-in-all, it was not a bad dish, just not something that I would probably make again.  Sorry the post is a little late, I have just been slacking…

This cookbook has lots of good recipes and plenty of pictures.

Katie: I agree with Gray that this recipe did not turn out as expected. It’s not bad, just not my favorite thing to eat. I often love dishes with the name “Thai Chicken” that have peanuts in them. This just wasn’t one of them.

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