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Thai Peanut Chicken – Crock Pot February 24, 2013

Filed under: Uncategorized — kariryerson @ 12:00 am

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)

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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.

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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.

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One Response to “Thai Peanut Chicken – Crock Pot”

  1. Khyra's Mom Says:

    Starred AND sent along to Auntie Di in Phoenix!


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