Crock Pot Thai Chicken Thighs

KelBel's Note:

Throw six ingredients into the crock pot and 6 hours later enjoy a delicious treat!

• Total Time: 6 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 6 hrs

Ingredients:

Servings: 4

• 8 boneless skinless chicken thighs
• 1 (16 ounce) jar cilantro salsa (or any salsa you prefer)
• ½ cup peanut butter (crunchy or creamy)
• 2 teaspoons ginger
• 2 tablespoons soy sauce
• 2 teaspoons lime juice

Directions:

1. Put all ingredients in crock pot on low for 6-8 hours.
2. Garnish with cilantro, scallions, and peanuts.
3. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

Reviews

[CPfoodie]

This is a VERY delicious recipe. I made some minor tweaks.. In addition to the cilantro salsa, I added a large handful of fresh cilantro as well as a little extra lime juice. I also added a can of light coconut milk and a teaspoon or so of Sriracha hot chili sauce for more heat. I also used natural creamy peanut butter, which I would recommend over Jiff or Skippy.. the more natural peanut flavors complement the dish better than the added ingredients in other brands. Done in 6 hours on low in the crock pot. The dish is more Indian than Thai - great over jasmine rice served with Naan bread. The best part? The leftovers are even better.. all of the flavors mature and come together so nicely after a day or two in the fridge. Definitely a keeper!!

[renaelafae]

Great easy recipe! Mine were done in six hours. The flavors really came together to make an interesting dish. :) The only thing that I thought needed work was the level of spice. I used a medium salsa and this dish was beyond mild, a bit boring even. Next time I'll add some dried chili peppers. I know that I thoroughly sprinkled my plate with cayenne pepper to make it better. :)

[Kimosabe]

Wow. This recipe is a great find. I made it with Garlic Cilantro Salsa, recipe 96866. I put all the veggies and garlic in a blender and made salsa with a porridge-like consistency. I left the lime juice out and marinated the chicken in it overnight then added the lime juice at Crock Pot time. (Citric acid would cold cook the chicken). Makes enough for eight thighs. Mine were done in 5 hours. Served it over rotini pasta. Wonderful. Thanks for posting.