It would be no surprise to my husband or my family to say that I love the crockpot. Gone are the days of 1950's slowcookers where everything you put in there comes out tasting the same. You know what I'm talking about, that pot roast with the veggies and potatoes cooked with it and they all come out with the same bland flavour. That being said, my mother is a wiz with the crockpot pot roast, everything always comes out tasting flavourful and delish, my mouth is watering just thinking about it! But moving on, I have been known to try new recipes in the crockpot and sometimes they're a flop, but sometimes they are amazing. And tonight was no exception! And although I didn't take a picture of it, take my word for it and try this one. You will have guests thinking that you slaved making a fancy asian meal, but really all you did was take 5 minutes in the morning throwing some ingredients together!
Crockpot Thai Peanut Chicken
3 boneless skinless chicken breasts
3/4 cup hot salsa
1/2 cup smooth or crunchy peanut butter
2 tbsp lime juice
1 tbsp soy sauce
2 tbsp brown sugar
1 tbsp minced garlic
1tsp ground ginger (or use same amount fresh gingeroot)
1/2 can coconut milk
chopped peanuts (for garnish)
Place chicken breasts in the slow cooker (I put mine in frozen). In a bowl mix salsa, peanut butter, lime juice, soy sauce, brown sugar, garlic, and ginger together and pour over chicken. Cook on low for 6 hours or so (it really doesn't matter if it ends up cooking longer). 1 hour before you're ready to serve stir in the coconut milk and shred chicken. Use the the rest of the can of coconut milk when you cook your rice. Serve this over rice and top with peanuts!
This recipe was delish, and my husband loved it too and he is known to be a picky eater when it comes to trying new things! Oh and after I made this, I made a peanut butter chocolate fudge pudding cake in the crockpot too! That recipe is to come, but for now, enjoy this yummy (and easy!) dinner!
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