- Susie Csorsz Brown
Thai Chicken (slow-cooker)
Lest you think it’s all beans and tofu at our house, I’m giving you one of our favorites here. The best part about this recipe is that is quick to get into the slow cooker, and it is infinitely variable (add different veg, double the sauce if you like, use a different meat if you so choose), and it is hands off until it’s time to eat. And it tastes good. Maybe that is actually the best part.
I can’t remember where I found the original recipe but it has gone through several changes since then so …. I guess it’s all mine now.
Thai Chicken with peanut sauce
I like to add some chunked up veg to the mix. Broccoli, cauliflower and carrot chunks are all really tasty. Use larger chunks of veg; they’ll cook for a while and you don’t want them to get soggy.
Serves 6 generously
2 lbs. boneless skinless chicken breast or boneless thighs
salt and pepper 3/4 cup peanut butter
1 cup salsa (probably mild or medium heat is best; if you like things spicy, by all means use hot) juice of 2 limes 3 tablespoons soy sauce 3 Tablespoons fish sauce 1 T fresh ginger, grated 3 cloves garlic, minced 1/8 - 1/4 cup sriracha sauce (use less if you are serving to those who aren’t fans of spicy food. You can always add more when serving). garnish with fresh cilantro Serve over rice or long pasta or your favorite grain Place the chicken in the slow cooker; season both sides with salt and pepper. In a smallish bowl combine the salsa and the peanut butter until mostly combined; add lime, juice, soy sauce, fish sauce, ginger, garlic, and sriracha. Pour this over the chicken. If you’re adding veggies, add them on top of the sauce. Cover and cook on high for 3 hours or low for 6. When the chicken is tender, shred it with a fork and mix evenly with the sauce. Serve hot and garnish with cilantro. Add extra sriracha if desired.