Thai Chicken Thighs (Crockpot)

When I was pregnant with my twins, I developed an allergy to MSG. Actually, it was a little more severe than that. I would actually pass out in a restaurant if my meal had any MSG in it. Even after coming to, the dizziness would linger for hours afterwards. As much I loved Asian cuisine, I had to avoid it because that had the most devastating effect on me. I was hoping it was just a symptom of my pregnancy and would subside afterwards, but it never did. So, for many years I had to give up one of my favorite “food groups” (yes, it was actually a food group to me; that’s how much I enjoyed it). Fortunately, over time, restaurants became more in tune with “fresh, natural” flavors; and, I was, gradually, able to get my feet wet again by ordering take-out. It’s true what they say, “absence makes the heart grow fonder.” My renewed passion for Asian cuisine has now become an obsession, so I’m incorporating that taste into as many home-cooked meals as I can. This recipe for Thai Chicken Thighs is my latest experiment. I say experiment because it is slow cooked in a crockpot. (Hmmmm.) Make you skeptical? Me, too. But, I forged ahead anyway and was not only pleasantly surprised, but actually amazed at how good this turned out. Ok, maybe this isn’t really authentic Thai cuisine; it should probably (more accurately) be described as chicken in peanut sauce. Faux Thai or not, this meal was incredibly flavorful. Although the combination of ingredients seems a bit unusual, it works! The chicken was moist and tender, and the peanut sauce had such a perfect texture to it (not at all soupy as I had expected). Served over aromatic Jasmine rice, this was such an easy and enjoyable dish.

Missing from photo: crushed red pepper flakes

I know what you are going to say, “salsa in a Thai dish?” I thought about swapping out the salsa for chili sauce, but I was afraid the end result would be too spicy. So, I stuck with the salsa and added a little crushed red pepper flakes to add a little heat. The salsa really did enhance the flavors so much more than I expected.

Place chicken thighs in crockpot. 

In bowl, whisk together salsa, peanut butter, soy sauce, lime juice, minced ginger, minced garlic and crushed red pepper flakes. 

Pour over chicken. Cover and cook on low for 5 to 6 hours.

As a garnish, I lightly toasted some sesame seeds in a little sesame oil (1 to 2 minutes, until aromatic). 

   
Garnish chicken with toasted sesame seeds, if desired. Serve warm over rice (preferably an aromatic rice, such as Jasmine or Basmati).

THAI CHICKEN THIGHS (CROCKPOT)
Source: JulieVR
Posted by: www.meldingmagic.com

INGREDIENTS:

• 8 to 10 boneless, skinless chicken thighs
• 1 cup salsa
• 1/2 cup creamy peanut butter
• 2 Tablespoons soy sauce
• 1 Tablespoon lime juice
• 2 teaspoons ginger, minced
• 1 teaspoon garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon sesame oil, optional (for toasting sesame seeds)
• 1 Tablespoon sesame seeds, optional (for garnish)
• Cooked rice, for serving (preferably an aromatic rice, such as Jasmine or Basmati)

DIRECTIONS:

1. Place chicken thighs in crockpot.
2. In bowl, whisk together salsa, peanut butter, soy sauce, lime juice, minced ginger, minced garlic and
    crushed red pepper flakes. Pour over chicken. Cover and cook on low for 5 to 6 hours.
3. Optional (for garnish): In skillet, lightly toasted some sesame seeds in a little sesame oil (1 to 2
    minutes, until aromatic).
4. Garnish chicken with toasted sesame seeds, if desired. Serve warm over rice (preferably an aromatic
    rice, such as Jasmine or Basmati).