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365 Days of Slow Cooking and Pressure Cooking

Easy slow cooker and Instant Pot recipes for each day of the year

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March 6, 2009

Day 39: Thai Peanut Chicken

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8 bone-in chicken thighs (about 2 lb), skin removed
3/4 cup hot chunky-style salsa
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro

1. In 3 1/2 to 6 quart slow cooker, place chicken thighs. In small bowl, mix salsa, peanut butter, lime juice, soy sauce and gingerroot. Pour over chicken.
2. Cover; cook on Low heat setting 8-9 hours.
3. With slotted spoon, remove chicken from slow cooker; place on serving platter. Skim fat from sauce. Spoon sauce over chicken. Sprinkle with peanuts and cilantro.

1 Serving: Calories 410; Total Fat 25 g; Cholesterol 90 mg; Sodium 700 mg; Total Carbohydrate 8 g

Review:
I wanted this dish to be good. It sounded like it would be. But it was just okay. I was disappointed. Does anyone have any really yummy thai dishes? I love thai food. We served ours over mashed potatoes because we were sick of rice. But rice would be good too.
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2 Comments Filed Under: 6 or More Hours, All Recipes, Asian, Chicken, Slow Cooker Tagged With: All Posts, 2 stars

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Comments

  1. Valentina says

    July 3, 2021 at 7:56 am

    Hi Karen

    I am trying to make the Thai peanut chicken but want to try with only 4 pieces instead of 8. Should I reduce all other ingredients to half the quantity, as I will be using only 4 chicken pieces

    Thanks

    Reply
    • Karen says

      July 3, 2021 at 11:06 am

      that’s what I would do!

      Reply

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Hi, I’m Karen. I know that dinner time can be less than relaxing. Busy schedules and cranky kids and a hundred other things can lead to weariness when it comes to putting dinner on the table. I can help! I make homemade, family-friendly slow cooker and Instant Pot dinners and share the recipes with you.

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