Sunday, October 19, 2008

Crockpot Thai Chicken

Crockpot Thai Chicken:

4 boneless skinless chicken breasts
1 (16 ounce) jar cilantro salsa (or any salsa you prefer)
1/2 cup peanut butter (crunchy or creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice

Put chicken in bottom of crockpot. Mix remaining ingredients and pour over chicken. Cook on low for 6-8 hours.
Garnish with cilantro, scallions, and peanuts. (optional)
Serve over brown rice or whole wheat noodles, with steamed snow peas.

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