Last week, we found a great deal on chicken breasts. At first, Dave wanted me to turn all 11 lbs of it into his favorite bbq chicken. But I grabbed a crockpot cookbook from the pantry…thanks, mama…and we flipped through to see what looked good and had ingredients already gracing our cupboards with their presence. (PS: Dave doesn’t do Pinterest recipes. If it isn’t from sites belonging to Ree Drummond, Rachel Ray, Alton Brown, or Martha Stewart, he is suspicious of stuff people post on the internet. We have lots of great paper cookbooks for this very reason.)
We found two to try and the first one is amazing. Betty Crocker, your Thai Chicken tastes like we paid $25 a plate. It turns out the recipe is actually online. You can find it here. I modified it both times, but not in major ways.
Counting leftovers, we have eaten it four times in 9 days. And we all eat it. The girls eat theirs with green vegetables, since I don’t want to fill their bellies with rice, but it is a winner in our house! And dairy/gluten-free!
So, my modified version is:
4 chicken breasts
1 1/2 c. of my homemade medium salsa
1/2 c. natural peanut butter
3 tbsp lime juice
2 tbsp low-sodium soy sauce*
1/4 tsp ground ginger
1/2 c. peanuts
4 tbsp cilantro
I put the chicken breasts on the bottom of my crockpot. Then I whisked salsa, peanut butter, lime juice, soy sauce, and ginger together. Poured it over the chicken. Cooked on low for 8 hrs.
Removed chicken to let it set. Made rice combined with some shredded coconut from the freezer. Threw peanuts and cilantro into the food processor and chopped them up.
Plated rice, chicken, some extra sauce, and then topped with the peanut and cilantro.
We also ate fresh mandarin oranges. Hard to beat the combo.
Definitely in our rotation. And so budget-friendly. Go make some. Now.
*soy sauce contains gluten. Before Bess could tolerate it in recipes, I made my own. There are many good homemade gluten-free soy sauce recipes online.