Ingredients
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1 - 1 1/2
-
3/4
-
2
-
1
-
1
-
1/4
-
1/2
-
2
-
-
-
-
-
-
-
Directions
Slow Cooker Thai Chicken,I found this recipe on a Betty Crocker site. The original recipe uses chicken thighs, but this version uses boneless, skinless breasts.,The recipe needs some tweaking. Salsa does not work in this recipe as the tomato base is just wrong.. I will add some Thai chili peppers or even a jalapeno in place of the salsa next time. I will also make my own peanut sauce but the bottled sauce is great for a quick fix,Made this for the first time last night. I think with some tweaking this could be really good. used Newman’s Own Mild Salsa. Although it wasn’t bad, the salsa added an odd taste to the sauce. Next time I think I will try a fruit based salsa (peach mango, etc) and see if the sweetness will compliment the sauce. Or, maybe honey or honey mustard. The sauce was way too thick, I will add either chicken broth or water when putting it together with the rest of the ingredients. Also, added sliced onion (half under the chicken and the rest tossed in the sauce to pour over top.).
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Steps
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1
Done
|
Place Chicken in Crockpot. |
|
2
Done
|
Mix Other Ingredients Except Cilantro. |
|
3
Done
|
Pour Over Chicken. |
|
4
Done
|
Cook For 4 Hours on Low. |
|
5
Done
|
Sprinkle Cooked Chicken With Cilantro. This Is Great Served With Rice! |
