It’s that time of year when the leaves are changing colour and the air is crisp…..time to bring out the crock pot! These thai chicken thighs are the perfect comfort food for those chilly (and rainy if you live in Vancouver) days.
This dish is so easy to make and is one of my favourites from the Spilling the Beans cookbook by Julie Van Rosendaal. Just toss everything onto a crock pot or ovenproof pot and you’re donezo! The chicken comes out incredibly tender, so much so that you won’t even need a knife. The combination of flavours is outstanding, especially the addition of peanut butter and peanuts….Enjoy!
Thai Chicken Thighs
Ingredients
1-2 lb (500 g to 1 kg) boneless, skinless chicken thighs (or chicken breasts or combination)
1 small-medium yam, peeled and cut into chunks
1 red bell pepper, chopped
2 cups cooked black beans, or a 19 oz can, rinsed and drained
3-4 garlic cloves, minced
1 cup salsa
1/2 cup chicken stock or water
1/4 cup peanut butter
2 tbsp chopped fresh cilantro
1 tsp ground cumin
chopped salted peanuts and/or fresh cilantro, for garnish (optional)
Steamed rice, for serving
Instructions
Put all ingredients into a slow cooker, cover, and cook on low for 6 hours, stirring once or twice. If you don't have a slow cooker, put everything in an oven safe pot, cover, and bake in a 350 F oven for about 1.5 hours. Stir once or twice, until the chicken is cooked through.
Serve hot over rice or a different grain (ie. barley, quinoa). Garnish with chopped peanuts and/or fresh cilantro if you desire.
Notes
Source: Spilling the Beans cookbook
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Carolyn Berry
Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.
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