Recipe by KelBel
Throw six ingredients into the crock pot and 6 hours later enjoy a delicious treat!
Top Review by 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!!
- 8 boneless skinless chicken thighs
- 1 (16 ounce) jar cilantro salsa (or any salsa you prefer)
- 1⁄2 cup peanut butter (crunchy or creamy)
- 2 teaspoons ginger
- 2 tablespoons soy sauce
- 2 teaspoons lime juice