Slow Cooker Thai Chicken - Favorite Recipe!

Posted by Kelli Jennings on



This is one of my all-time favorites.  My “go-to” meal when company’s coming over.  The one I freeze and take to a friend who needs an extra meal.  The one that gets rave reviews, but only takes a few minutes to prepare.  It tastes good, freezes well, and provides some flavor variety.  And, it delivers the spicy nutrients healthy athletes can use for overall health and a fiery metabolism:

Recipe of the week:  Thai Chicken or Thai Tofu


8 Organic Chicken Thighs 

¾ Cup fresh or jarred Salsa

1/3 Cup natural Peanut Butter

3 Tbsp Lime Juice

1 ½ Tbsp Lite Soy Sauce

1 ½ tsp Fresh Ginger Root, minced or grated

¼ cup water

½ Cup Peanuts, chopped

2 Tbsp Fresh Cilantro

    Fresh Chili Peppers, chopped (optional)

Instructions: (prep: 10 minutes, cook in Crockpot: 8-9 hours)

  1. Place chicken  in 3 ½ to 6 quart crock pot.  Mix remaining ingredients except peanuts, cilantro, and optional chili peppers; pour over chicken.
  2. Cover and cook on low heat setting 8-9 hours or until juice of chicken is no longer pink in thickest part of centers.  Remove chicken from cooker, using slotted spoon, place on serving platter or individual plates.
  3. Spoon sauce over chicken.  Sprinkle with peanuts, cilantro, and optional chili peppers.
  4. Serve with Sautéed Vegetables.

Spices are the spice of life?!?

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