Thursday, March 31, 2011

Cleaned Up Crockpot Thai Chicken

So, this is one of my favorite Crockpot recipes ever, and I wanted to try to "clean" it up a little.  Since I'm not eating any peanuts at the moment, Sunbutter (made from sunflower seeds) was a great substitute for peanut butter.  Just try to find one that doesn't have any added sugar (same for the salsa).

2 1/2 lbs chicken (I used boneless, skinless thighs, but breasts work well too, just cut them in half)
1 tsp fresh grated ginger (I keep a nugget of it in the freezer and just peel and grate as needed)
Juice of 2 limes (about 4 TBS)
16 oz jar chunky salsa (no added sugar, corn or beans)
1/2 cup Sunbutter (I think you could probably also use almond butter)


Spray crockpot with Pam and place chicken in it.  Combine remaining ingredients in a bowl and pour over chicken and stir well.  Cook on low 6-8 hours.  Garnish with fresh chopped cilantro and chopped almonds if desired.  I served it with cauliflower "rice" and stir-fried garlic green beans.

2 comments:

  1. Stephanie HowellMarch 31, 2011 at 8:45 AM

    this sounds AWESOME. i have ginger in the freezer too. :)
    i'll have to make this on tuesday, as that's the girls gymnastics night and we always do a crock pot meal.

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  2. MegMarch 31, 2011 at 5:22 PM

    Thanks, Stephanie! Of course, while mine will never be as pretty as your blog, you definitely inspired me to write this stuff down here. :-)
    I always try to do a crockpot meal on late nights too--this one's so easy!

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