Saturday, August 21, 2010

Crock Pot Thai Chicken

I found this recipe years ago; before I ever tried Thai food.  Last night I found this long-lost, untried recipe and printed it out.  Today was a busy day, and while taking the bread out of the oven, I was shocked to see it was 1:00.  I hadn't given a thought as to what to make for dinner, let alone take it from the freezer.  I pulled out this recipe and - YES! it uses frozen chicken!  I had everything except rice noodles, but we were going shopping after working out at the gym.  This could work.  I glanced at the clock. This would have to work.  I pulled out the ingredients:

The recipe called for chicken breasts and cooks on low for 8 hours.  I didn't have 8 hours; but I did have chicken tenders and adjusted the cooking time to 1 hour on high, then 4 1/2 on low.  It turned out GREAT!  A new go-to recipe, since I almost always have all the ingredients in the house.

Crock Pot Thai Chicken
4 servings
1-1/2 pounds (about 4) boneless, skinless chicken breasts, individually frozen, still frozen
3/4 chunky salsa (any heat level)*
1/4 cup peanut butter
3 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon dried ground ginger
Hot cooked rice noodles (I substituted angel hair pasta - have you seen the price of rice noodles lately?)
1/4 cup chopped peanuts, optional
2 tablespoons chopped fresh cilantro (highly recommended)

* it will end up slightly less hot than the salsa used.

  1. Spray crock pot with non-stick.  Place chicken in crock pot.
  2. Combine salsa, peanut butter, lime juice, soy sauce, ginger and garlic.  It looks disgusting.
  3. Pour over chicken.
  4. Cook on low 8-9 hours or until chicken is done.
  5. Place on a mound of noodles on each plate, add a chicken breast (or 2 tenders).  Spoon additional sauce over chicken.  Garnish. 
I forgot to garnish before taking the photo, we used cilantro and it is perfect.  We didn't bother with the peanuts, because I couldn't find them in the fridge with all the garden vegetables in the way.


I served it with Garlic Green Beans, my own invention.  Well, really it's a copycat of the beans served at Asian Cuisine's buffet.  We keep going back for more, and more, and more - it's embarrassing.

Garlic Green Beans
serves 4-6 (or me and Walt)
2 lbs. fresh green beans, trimmed
8 cloves garlic, minced
1 Tablespoon olive oil
1 Tablespoon bacon drippings (or butter or additional oil)
1 teaspoon soy sauce

  1. Heat a large skillet or wok over medium heat.  Add oil and drippings.  When the oil is hot, add the garlic and immediately reduce the heat to low.  Cook, stirring 2 minutes.  You don't want the garlic to turn brown.  It will get bitter and ruin the oil. 
  2. Using a slotted spoon, remove the garlic and keep it for later.  You now have garlic flavored oil.
  3. Increase the heat to medium-high, and add the green beans.  Be careful of spatters.
  4. Using tongs, turn the green beans to coat with oil and allow all beans contact with the hot pan.  Keep turning the beans for 5-7 minutes, or until beans start to change color slightly.  Taste a bean and see if it's cooked to your liking.  Some people like them crisper, some like them slightly wilted. Add the soy sauce and turn to coat.
  5. Remove from heat and add the reserved garlic, using tongs to turn the beans so it's well distributed.
  6. Serve.

1 comment:

  1. I think this recipe is in the cook book you made for me. It is disgusting when you first mix the stuff together but very tasty in the end!


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