EASY Slow Cooker (crock-pot) Thai Chicken with Peanut-Curry Sauce

Makes 4-6 servings

1 cup water or 1 cup low sodium chicken broth

1/4 cup peanut butter (chunky or creamy)

1/4 cup soy sauce

1 Tbsp Thai curry paste

1 tsp grated ginger

2 Tbsp quick cooking tapioca

6 boneless, skinless chicken thighs or bone-in thighs (de-skinned and trimmed)

1 Tbsp fresh lime juice

Peanuts and cilantro for garnish

1.  Combine water, peanut butter, soy sauce, curry paste, ginger, tapioca and lime juice in a 3-5 quart slow cooker.  Use a whisk to stir and get all the lumps out.

2.  If you use boneless thighs, cut into chunks and nestle into the slow cooker.  If you use the bone-in chicken do your best to place chicken in a single layer into the sauce.

3.  Cover and cook on LOW for 4-6 hours.  

4.  Remove lid and stir the sauce a bit.  If it needs thickening, leave lid off and turn to HIGH let it cook for a few minutes and thicken up.  

5.  Serve chicken and sauce over rice or barley or ramen noodles.  Garnish with cilantro and peanuts. 

Review:

I was inspired as I looked at Barbara's picture of the Thai chicken thighs and thought I would make a similar dish.  I added it a bit of curry paste and that gave it the flavors it needed to taste authentically Thai (not that I would know, since I've never been to Thailand before).  This was an easy recipe with ingredients that I usually have on hand.  My husband thought it was very delicious.  I liked it served over barley.  YUM!  5 stars for easiness, little time to prepare and yumminess.