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Thai Chicken | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Saturday, October 20, 2018

Thai Chicken

November 28, 2009 by  

From: Kat’s Kitchen. Originally taken from a Crock-Pot recipe book. I traditionally DESPISE ginger… but I don’t even taste this in the dish. Serves FABULOUSLY the 2nd day. Also, let it cool for a while before cooking to allow sauce to thicken. YOUR CHILDREN or significant other will LOVE THIS!!!

8 chicken thighs
1 cup hot salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon ginger, grated
1/2 cup peanuts, chopped
2 tablespoons fresh cilantro, chopped

Coat bottom of a skillet with oil and place on stovetop set to medium heat. Add chopped onion, garlic, and jalapeño, and sauté until soft.
Move onions, garlic, and jalapeno to one side of pan and brown chicken breasts on other side. Pan must be hot and chicken breasts dry to brown.
Place stoneware in slow cooker heating base, and add onion mixture, chicken, potatoes, chicken broth, coconut milk, salt and pepper, and curry powder.
Cover, and cook on Low for 6 hours or High for 2-3 hours.
During the last 30 minutes of cooking time, add the peas.
Garnish with cilantro, basil, or Thai basil, and serve.

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