Thai Peanut Chicken - Crock Pot

I have to admit, when mixing peanut butter and salsa together I was a bit grossed out. But this recipe turned out to be a winner. I used the full can of coconut milk because I hate using half but it was a bit liquidy so you may want to only use half a can.

Ingredients:

• 3 boneless, skinless, chicken breasts
• 3/4 cup medium or hot salsa
• 1/4 cup creamy peanut butter
• 2 tbsp lime juice
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• ½ tsp minced garlic
• 1 tsp grated fresh ginger root
• 1 can coconut milk
• cilantro (for garnish)
• chopped peanuts (for garnish)

 

Directions:

Place chicken breasts in a slow cooker. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce, brown sugar, garlic and ginger root.

Pour mixture over chicken. Cook on low for 4-5 hours. remove chicken from cooker and shred into large pieces. Return to crock pot. Add coconut milk and turn to warm setting for 15-20 minutes prior to serving.

Serve over rice or noodles. Top with cilantro and peanuts.