Laina will be guiding you through today’s meal. Throw your raw chicken thighs in the crock pot and get ready to par-tay. You can dump in the salsa, peanut butter, lime juice, soy sauce, ginger root, and cilantro using the standard “forward facing” pour method….OR….
You can dump it in using Laina’s preferred “over the shoulder” method.
Let’er cook for 8 hours on low and pack it up to take it to your sister’s stuck up pool society and eat among the posh and privileged. I almost forgot to take a final picture so I shoved my bowl to Maile and told her to smile. Such an obedient child.
Thai Chicken
You can dump it in using Laina’s preferred “over the shoulder” method.
Let’er cook for 8 hours on low and pack it up to take it to your sister’s stuck up pool society and eat among the posh and privileged. I almost forgot to take a final picture so I shoved my bowl to Maile and told her to smile. Such an obedient child.
Thai Chicken
8 chicken thighs (skin removed)
3/4 cup hot salsa
1/4 cup peanut butter
2 Tbs. lime juice
1 Tbs. soy sauce
1 Tsp. grated fresh ginger root
1/4 cup chopped peanuts (optional)
2 Tbs. chopped fresh cilantro
Directions:
1. Place chicken in 3 1/2 to 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on low setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker and place on serving platter.
3. Pour sauce over chicken.
Jayusman says
I am usually rlaley bad at cooking chicken. I normally try to in some sort of stove top manner and it always goes wrong. After cooking an excellent sirloin in a similar manner, I thought this oven method might be the way to go. It turned out great! Served it with some roasted brussel sprouts and curried rice and red lentils.