Thai Chicken Thighs (Crock Pot) |
|
 |
Prep Time: 10 Minutes Cook Time: 480 Minutes |
Ready In: 490 Minutes Servings: 4 |
|
I found this recipe in 'America's Best Slow Cooker Recipes' by Donna-Marie Pye. I'm sure you can use other parts of the chicken for this recipe but I used boneless, skinless thighs and they were wonderful! I also used all-natural peanut butter so if you use a commercially prepared type, the end result may be a bit different. Also, I cooked this about 9 hours (we were late getting home) and it was just fine. Ingredients:
8 chicken thighs, skin removed and boneless if you wish (about 2 lbs.) |
1/2 cup chicken stock |
1/4 cup smooth peanut butter, all-natural preferred |
1/4 cup soy sauce |
2 tablespoons chopped fresh cilantro |
2 tablespoons lime juice |
1 hot chili pepper, seeded and chopped |
2 teaspoons minced fresh ginger |
1/4 cup chopped peanuts |
additional chopped fresh cilantro |
Directions:
1. Place chicken thighs in slow cooker.
2. Combine stock, peanut butter, soy sauce, cilantro, lime juice, chile pepper and ginger; mix well and pour sauce over chicken.
3. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
4. Serve garnished with chopped peanuts and additional fresh cilantro.
|
|