This recipe comes from the slow cooker book of recipes from Betty Crocker and also available on their website:
https://www.bettycrocker.com/recipes/slow-cooker-thai-chicken/b8ad2965-9db0-48a1-af90-97341e6231fc
But thought I'd put on here anyways with some notations to what we've found:
Prep time: 10 minutes
Cooking time: Low 8-9 hours
Ingredients:
16 chicken thighs (skin removed is better)
around 4 lbs
1 1/2 cups of salsa (whatever you prefer)
1/2 cup of peanut butter (we usually use creamy but I think any variety would be fine)
4 tbsp lime juice
2 tbsp soy sauce
2 tsp of grated ginger
optional - add cilantro and peanuts as garnish
Directions:
1. Place chicken in 6-quart (or larger) slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. 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.
3. Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.
This recipe definitely will get you left overs and we've found that the left overs taste even better than the fresh batch as the sauce tend to age better but don't let it go bad in the fridge.
