Easy (crockpot) Thai Chicken - YUM!
Find a Conversation
| Fri, 05-21-2004 - 6:25pm |
I haven't made this in a while but did make it tonight and WOW is it good!!! I use frozen chicken breasts which keeps it moist and from overcooking, and double the sauce ingredients. I forgot to add the peanuts and the cilantro, and it didn't need them. Here's the recipe:
Thai Chicken <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />
4-5 boneless/skinless chicken breasts (I use frozen to avoid over cooking)
3/4 cup hot salsa
1/4 cup peanut butter
2 T. soy sauce
1 t. grated gingerroot
1/4 cup chopped peanuts
2 T. chopped fresh cilantro
Place chicken in 3 1/2 to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
Cover and cook on low heat 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, using slotted spoon; place on serving platter.
Remove sauce from slow cooker; skim fat from sauce. Pour over chicken. Sprinkle with peanuts and cilantro.
4 servings
You can serve with your choice of veggies and over brown rice, spaghetti squash, or mix regular pasta with equal parts of whole wheat for a delicious meal. If in phase one just serve with lots of veggies. Sooooo good!

Start weight: 188/Current weight: 135.5/Goal weight: 130

Pages
Just ate the leftovers.... still delicious!
Susan :)
are the frozen chicken breasts already cooked? What brand do you buy?
TIA!
Kate
Nope they are raw - - the big ones you get in big bag at warehouse food store, or Tyson has these big boneless skinless chicken breasts.
Susan :)
Will serve with string beans, brown rice, and a salad from our garden.
Thinking about Maggie's Key Lime Pie for dessert. . .
Yummy sounding menu!!!
Susan :)
well, I didn't really measure the salsa, just used up leftovers. Maybe I'll mix in some more PB and soy sauce. I was pretty generous with the ginger. can you tell I don't really measure when I cook?
Audrey
125.5/121/115
Pages