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Slow Cooker Thai Chicken

by on November 17, 2005 · 0 comments

This is a very simple slow cooker recipe from Betty Crocker.

Slow Cooker Thai Chicken

4 skinless chicken breast halves — skin removed (2 pounds)
3/4 cup Old El Paso® salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro

Place chicken in a slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cook on low heat setting 4 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.

Spoon sauce over chicken. Sprinkle with peanuts and cilantro.

Slow cookers vary, so you may have to adapt the times.

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Published on November 17, 2005

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