This time of year is great for the Slow Cooker. Mine is used at least twice a week if not more as I have been making desserts in it too – some of which were on earlier blogs. Here is a recipe that is truly special with Chicken Thighs – try it out!
Thai Chicken in the Slow Cooker ( not good if you have peanut allergies…..)
Ingredients:
- 3/4 cup mild salsa ( we like it mild – you can use hot if you prefer)
- 1/4 cup chunky peanut butter ( Laura Scudders is best unless you can get fresh ground at a farmer’s market)
- 3/4 cup light coconut milk
- 2 tablespoons lime juice
- 1 tablespoon soy sauce ( we use low sodium soy)
- 1 teaspoon white sugar
- 2 tablespoons grated fresh ginger ( did I mention that we grow our own?)
- 2 pounds skinless chicken thighs ( you can use boneless if you wish- I do)
- 1/2 cup chopped peanuts, for topping
- 2 tablespoons chopped cilantro, for topping
Directions
- Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
- Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C). Garnish with peanuts and cilantro before serving.
