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
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.
- Spray crock pot with non-stick. Place chicken in crock pot.
- Combine salsa, peanut butter, lime juice, soy sauce, ginger and garlic. It looks disgusting.
- Pour over chicken.
- Cook on low 8-9 hours or until chicken is done.
- 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
- 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.
- Using a slotted spoon, remove the garlic and keep it for later. You now have garlic flavored oil.
- Increase the heat to medium-high, and add the green beans. Be careful of spatters.
- 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.
- Remove from heat and add the reserved garlic, using tongs to turn the beans so it's well distributed.