Tuesday, January 8, 2013

Crockpot Thai Chicken: 4 Stars!!

My friends are awesome. They are a veritable bevy of information, resources, comments, ideas, suggestions and constructive criticism. I love them. Just ask, and you shall receive with this group.

In response to one of my 2013 published and documented resolutions (yes, there is also a secret resolution list...ssshhhhh...), my friend Becca McCann sent me this awesome  recipe:

Crockpot Thai Chx:
No advanced prep needed for this (WOO-Flippin-HOO!), just throw everything in the crockpot. Great served over Jasmine rice (they have Brown Jasmine rice btw)

1lb boneless, skinless chicken breasts, frozen (FROZEN, how cool is that?)
1 cup salsa (I use low-sodium salsa)
1/4 cup peanut butter (sounds weird but trust me) (and I use natural pb)
2 Tbs Lime Juice
1 Tbs Soy Sauce (I use low sodium)
1 tsp grated Ginger root (I use 1tsp ground ginger if I don't have fresh)
1/4 cup chopped peanuts (optional, we don't put on)
2 Tbs Fresh Cilantro

Place the frozen chx breast in crockpot, mix other ingredients (except cilantro) and pour over chicken. (I don't even mix them first, just dump it on top, it melds while cooking) Cook on low for 6 hours, shred chicken and combined with ingredients, garnish with cilantro!

Serves 4 (but really it's more like 6, LOT's of food)


So that was the plan....here's what actually happened:

1lb boneless, skinless chicken breasts, frozen (FROZEN, how cool is that?) - I had boneless, skinless, chicken breast cutlets...bascially just cut into nugget-sized pieces...I had a grand plan to bake some chicken nuggets for the boys at some point...

1 cup salsa (I use low-sodium salsa) - Didn't have low-sodium, but had a bag of fresh HEB salsa!

1/4 cup peanut butter (sounds weird but trust me) (and I use natural pb) - They boys aren't a fan of the pure natural peanut butter, so we get as close as we can with Jif or Skippy
Natural Creamy. It ain't perfect, I know...but at least it is something they will eat.

2 Tbs Lime Juice - I had the kind in the little green, lime shaped bottle. I have no idea on the nutritional value of it.

1 Tbs Soy Sauce (I use low sodium) - My sister's delicious Japanese egg rolls deserve the fully loaded soy sauce when you eat them, so that's what we have in the house. (Right Traci?)

1 tsp grated Ginger root (I use 1tsp ground ginger if I don't have fresh) - Fresh Ginger...in my house? cha. Thankfully I had some ground ginger that someone else bought and left at my house...probably Papa Bill.

 1/4 cup chopped peanuts (optional, we don't put on) - Just got done traveling, which meant I had a unfinished bag of peanuts I bought in the airport (standard travel procedure for me), so I was good there!

 2 Tbs Fresh Cilantro - I'd actually just bought some cilantro for something else I was going to try so BONUS! I get to use it here too! And does anyone actually use the whole bushel of cilantro before it goes bad? I mean, really??

I put all the chicken in the crockpot as suggested. I went ahead and mixed all the ingredients (except the cilantro) together in a bowl before pouring on the chicken...left it on low for 6 hours...stirring occasionally in the last hour...mainly because I was impatient and wanted to see how it was coming along. And to my surprise, it actually smelled like Thai food!!!

Served over BROWN (nod to Meredith Terranova) Jasmine rice and garnished with cilantro!! 


Clearly this household knows nothing about serving size, because Big Daddy and I finished the whole thing by ourselves...the boys each had one "Fine-I'll-Try-It--Ew-I-Don't-Like-It" bite.

Overall, I give this recipe a 4 out of 5 stars! Easy to make, yummy to eat!!

Big thanks go to Becca McCann for sending it to me!!


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