Slow Cooker Thai Chicken

Submitted by Claire312

"I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts."

 

• Ready In: 4hrs 15mins
• Ingredients: 8
• Serves: 4

ingredients

• 1 - 1 1⁄2 lb boneless skinless chicken breast
• 3⁄4 cup salsa
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 teaspoon grated gingerroot
• 1⁄4 cup chopped peanuts
• 1⁄2 cup peanut butter
• 2 tablespoons fresh cilantro

directions

1. Place chicken in crockpot.
2. Mix other ingredients except cilantro.
3. Pour over chicken.
4. Cook for 4 hours on low.
5. Sprinkle cooked chicken with cilantro. This is great served with rice!

Reviews

[Miss Annie]

Claire, this was really good! I printed the recipe out to take on my camping trip, along with my crockpot. It was so easy to tool down the road with dinner cooking!! I make it like you said with nothing extra added or subtracted, and the family loved it! Thanks for posting. I will be keeping this recipe in my T&T cookbook.

 

[Tebo3759]

I love good crockpot dishes and this filled the bill. My dinner guests took the recipe home with them. I did not alter the recipe at all and it was terrific. Thank you Claire.

 

[WorkingMom2three]

Yum! First, let me say that, like 99.9% of the crock pot recipes that I make, this is basically boiling meat all day. Having said that, this was a real winner. I made it per the recipe except for 3 minor modifications - I used chicken thigh meat because that's what we like, and I think the breast usually dries out. Based on the reviews, I increased the soy sauce to 2T, and I used a can (10 oz) of Rotel tomatoes (mild) in place for the salsa. For one, I couldn't find cilantro salsa, and for two, some reviews complained that it turned out a little bland, so I thought that the Rotel would help. Oh, and I used closer to 1 T of chopped ginger. At about 2 hours on low, I checked it, and the chicken was still raw, so I switched it to high for 1 hour, then back to low. It was perfect, it made the right amount of sauce, the chicken had fallen apart by the time we ate, and it was very tender and tasty. I served it over thin linguine, so it was almost like a Thai noodle dish. I did not add the cilantro or the nuts until about 10 minutes before serving as I wanted the cilantro flavor to be bright and the nuts to be crunchy. DH loved it, my mom liked it, DD2 wouldn't eat it, but she's picky, DD1 was at a friend's house, but I know she would love it. This is as close to a "set it an forget it" dish as it gets, I'd just need to use a timer on work days so that it doesn't overcook.

 

[kristen.garris]

I've never written a review for anything before, but this recipe was so tasty that it motivated me to sign up for an account and write one! I followed it mainly as is, but made a few small changes. I used 1 full cup of salsa and only 1/4 cup of peanut butter and ground the peanuts in a food processor. I also added 6 oz. of Thai Kitchen coconut milk, which really added to the flavor and consistency of the sauce! Once the meal was cooked, I added a little bit of salt, black pepper, red pepper flakes, and a dash of curry. Came out delicious! Will definitely be making this again. :)

 

[stephie_j]

I am really sorry to say but this is a scary recipe. I love Thai Chicken and peanut sauce so I thought this would be a good fit. What it turned out like what meat smothered in peanut butter. I actually couldn't eat it - which is shocking for someone who can eat a whole jar of peanut butter in one sitting. Also, this is my first low rating.