CrockPot Thai Chicken Thighs

We love Thai food in our house. Hubby likes it for the heat and the boys like it because it often involves peanuts or peanut butter.

Ingredients:

4-6 chicken thighs bone in or out (take off skin)
1 16 oz jar salsa (no beans or corn in it, medium)
1/3 cup natural creamy peanut butter
1 1/4 tsp. ground ginger
2 T fresh lime juice
1 1/2 T soy sauce
Crushed peanuts, garnish

Instructions:
Mix all ingredients together and pour over chicken in CrockPot.

Cook on low for 6-8 hours or high for 4-6 hours.

Serve over rice and sprinkle with crushed peanuts.

What did the family think? Hubby and I liked it. I am not a huge fan of chicken from the CrockPot, but this was good. I would have liked it better if it had been a little spicier. Next time I might add some Rooster sauce or chili peppers to kick up the notch a little or maybe use spicier salsa.

Where did this recipe come from? I got it from Crockin’ Girls’ Facebook page.

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Filed under Chicken, Make Ahead of Time, Six Ingredients or Less, Super Easy to Make

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