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Monday, May 4, 2009

Crockpot Thai Chicken

4-6 Chicken Breasts
3/4 cup salsa
1/4 cup peanut butter
2 Tbsp lime juice
1 Tbsp soy sauce
1 tsp grated ginger root (I've only ever used ground ginger)

Combine above ingredients into crock pot. Cook 3-4 hours on High or 6-8 hours on low

Serve over brown rice (cooked in coconut milk and or water)

Top with
fresh chopped cilantro
Chopped peanuts
Plain yogurt (on the side)

1 comment:

Vicki said...

Made this last night, but I totally missed the "seve with chopped peanuts" that would have made it better! I got too excited and put the crock pot on too early so it was ready way before we were for dinner :)

I did try out the rice cooked with coconut milk, and in my rice cooker with some Basmati rice. Excellent!