Crock Pot Thai Chicken Thighs

SERVES 4

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 (16 ounce) jar cilantro salsa (or any salsa you prefer, since I HATE cilantro!!)
  • 1/2 cup peanut butter (crunchy or creamy)
  • 2 teaspoons ginger
  • 2 tablespoons soy sauce
  • 2 teaspoons lime juice

 


Directions

  1. Put all ingredients in crock pot on low for 6-8 hours.
  2. Garnish with scallions, and peanuts.
  3. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).



By: KelBel – Dec 21, 2004
Original Comments: Throw six ingredients into the crock pot and 6 hours later enjoy a delicious treat!

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About Lundie

Living my life.

6 comments

  1. Heather

    Not sure about the peanut butter, but this looks so simple and easy. We’ll try it the next time chicken is on sale:) Thanks for the recipe!

  2. Surprisingly, the peanut butter is very yummy. It’s creamy and smooth and mellow. I’m sure there’s a difference in flavor with the brand you use. I used the JIF we had on hand and that was very pleasant.

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