Wednesday, August 15, 2012

Slow Cooked Thai Chicken

 Ok... not the best looking meal to photograph... but it was SO tasty!

Nate was the main chef of this meal and got everything going while I was at work the other day. He assembled all the ingredients and started the cooking process. After I was home from work and realized we didn't have any more lime (see Coconut and Lime Cupcakes) or any peanuts to garnish, he drove us to Wegman's when I realized . He also waited patiently while I debated on the cilantro (decided on omitting it since it was a little pricey).

This is slow cooked chicken with all sorts of yummy spices! I found the basic recipe here but I added more of the spices, extra coconut milk, and some chicken broth because we wanted a saucier texture. Crushed the peanuts in the food processor and mixed it in the chicken mix at the end. 

Next time? I'd add in some cilantro to see what we were missing. Also, keep the chicken into larger pieces otherwise it turns into a chili/blended together texture. But overall it was great!

Serve over rice or noodles. Happy eating!!

Slow Cooked Thai Chicken
Makes 4-6 servings

3 boneless, skinless, chicken breasts
1 cup medium or hot salsa
1/2 cup peanut butter
2 Tbs. lime juice
2 Tbs. soy sauce
1 1/2 tbs. brown sugar
1 1/2 tsp garlic powder
1 1/2 tsp ground ginger
1 cup chicken broth
1/2 cup coconut milk
Cilantro (for garnish)
Chopped peanuts
Place chicken in a slow cooker. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce, brown sugar, garlic, and ginger. Pour mixture over chicken. This was really thick so I added in the chicken broth. Cook on low for 4-5 hours. Remove chicken from cooker and shred. 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 the cilantro.

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