I knew I’d be a bit busy over the holidays, but had no idea I’d be taking such a long break! We had husband’s family visiting over Thanksgiving (I’ll be sharing a muffin recipe we tried on Wens!). We flew out to CA over Christmas to welcome my BFF’s new son and celebrate with family. Things have been crazy, exhausting and fun. It’s amazing how much great and amazing stuff can be fit into just a few short weeks.
It was an honor and joy to be with my best friend waiting for her baby to arrive. He came a few days late, so we had time to talk, relax, do a little shopping and a little cooking together. During that time we made this recipe.
This recipe is from Best-Loved Slow Cooker Recipes.
No substitutions were made.
2 1/2 lbs chicken pieces – we used bone-in chicken thighs
1 c hot salsa – we used a medium heat taco sauce
1/4 c peanut butter
2 tblsp lime juice
1 tblsp soy sauce
1 tsp minced fresh ginger
Hot cooked rice
1/2 c peanuts, chopped
2 tblsp chopped fresh cilantro – we skipped this
Place chicken in slow cooker. Combine salsa, peanut butter, lime juice, soy sauce and ginger; pour over chicken.
Cover; cook on LOW 8 to 9 hours or on HIGH 3 to 4 hours, or until chicken in no longer pink in center.
Serve chicken and sauce over rice; sprinkle with peanuts and cilantro.
The bestie and I were making spicy recipes and foods to try and help usher in a late baby. The medium heat salsa was a good flavor, but a HOT salsa would have added the heat we were missing. An easy and delicious recipe to have on hand for a weeknight dinner.