Tuesday, August 17, 2010

Slow Cooker Thai Chicken and Rice

4-6 chicken boneless, skinless chicken breasts
2 cups salsa (any variety)
1/2 cup peanut butter
4 tablespoons lime juice
2 tablespoon soy sauce
2 teaspoon grated gingerroot
1/2 cup chopped peanuts
4 tablespoons chopped fresh cilantro

Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on low heat setting 8 to 9 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. Pour sauce over chicken. Sprinkle with peanuts and cilantro. (Recipe and picture from here.)

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