November 15, 2008

Slow Cooker Thai Chicken

This is a Betty Crocker recipe that we really like at our house. It is easy to put together before I leave for work and takes minimal effort when we get home.

Prep Time: 15 min.
Start to Finish: 9hr. 15 min.
Makes 4 servings

8 chicken thighs, skin removed (2 pounds)
3/4 cup salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce (Note: La Choy soy sauce is GF or you can use San-J Organic Wheat Free Tamari)
1 teaspoon grated gingerroot
1/4 chopped peanuts
2 tablespoons 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 slow cooker, using slotted spoon; place on serving platter.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Serve with rice that has been cooked with canned coconut milk. The sweet rice is a really nice compliment if you use a spicy salsa.


Linda said...

This sounds good and would be something different for our family. The problem is my husband can't eat peanuts! Maybe I'll try when he is out of town the next time.

thewholegang said...

Love the slow cooker recipes. I think it makes it easier to cook gluten free. This looks really good. I'm getting hungry.