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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Thai Chicken - Crock Pot Recipe Recipe

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This recipe for Thai Chicken - Crock Pot Recipe is from The Daugherty/Seiberling & Etc. Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 chicken thighs – about 2 pounds – skin removed,
¾ cup hot salsa,
¼ cup peanut butter (I always use natural…no sugar or other crap in it),
2 T lime juice,
1 T soy sauce,
1 teas grated fresh ginger,
¼ cup chopped peanuts,
2 T chopped fresh cilantro
Directions:
Directions:
Place chicken in crock pot. Mix other ingredients (except peanuts and cilantro) and pour over chicken.

Cover and cook on low for 8-9 hours or until juice of chicken is no longer pink.

Remove chicken from cooker; using slotted spoon; place on serving dish.

Remove fat from sauce. Pour over chicken. Sprinkle with nuts and cilantro

Yum!
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I usually buy a package of 4 and I like the thighs with bones and skin them myself, so I don’t buy skinned/boned ones.

 

 

 

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