Recipe by Jen Wiehl
This is a really easy Thai recipe that authenticates the flavor of Thai food without needing hard to find or expensive ingredients. I recommend using the fish sauce instead of soy sauce to enhance the flavor. It's best served with rice. The recipe comes from Betty Crocker Slow Cooker cookbook.
Top Review by No Wheat For Me
I was truly skeptical that salsa would do the trick for Thai food but it did! I grilled the chicken on my George Forman as per an other reviewer on a similar recipe and mixed it all in with the sauce. I used both soy and fish sauce and would definitely recommend the fish sauce. We served it over rice. The picky kids wouldn't eat it but they don't count. I am giving it a 3 because the sauce was really a bit rich by the end of the meal. I will try and tweak it and resubmit next time. Over all it had good Thai-ish flavour for a fast meal on a week night!
- 8 skinless chicken thighs
- 3⁄4 cup hot salsa
- 1 dash hot sauce (if you like it spicy)
- 1⁄4 cup peanut butter
- 2 tablespoons lime juice
- 1 tablespoon soy sauce (or Fish Sauce for authentic flavor)
- 1 teaspoon fresh gingerroot
- 1⁄4 cup chopped peanuts
- 2 tablespoons chopped fresh cilantro
Directions See How It's Made
- Place chicken in crock pot.
- Mix remaining ingredients except peanuts and cilantro; pour over chicken.
- Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink in the thickest places.
- My crock pot usually does the job in about 6 hours.
- Remove chicken from pot and using a slotted spoon, place on serving platter.
- Remove fat from sauce.
- Pour remaining sauce over chicken.
- Sprinkle with peanuts and cilantro.