Frank's Favorite Slow-Cooker Thai Chicken
Description
These crockpot Thai chicken thighs are slow-cooked with hot salsa, peanut butter, coconut milk, and fresh ginger. Serve over lots of hot white rice.
Ingredients
•
3/4 cup hot salsa
•
1/4 cup chunky peanut butter
•
3/4 cup light coconut milk
•
2 tablespoons lime juice
•
1 tablespoon soy sauce
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1 teaspoon white sugar
•
2 tablespoons grated fresh ginger
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2 pounds skinless chicken thighs
•
1/2 cup chopped peanuts, for topping
•
2 tablespoons chopped cilantro, for topping
Directions
1
Combine salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well. Place chicken thighs in sauce; spoon sauce over chicken to coat.
2
Cover and cook on Low 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 165 degrees F (74 degrees C). Garnish with peanuts and cilantro before serving.