It’s been a little over a year since we moved into the new house, and it has taken me that long to break out the slow-cooker. Although it had been unpacked, it ended up being tucked away in a closet very soon after, and you know how it goes … out of sight, out of mind. Until this past weekend. With the kitchen still hotter than ever, slow cooking is a great alternative when you want to keep it
cool, but even so, I don’t use my slow cooker often enough. Clearly. When I do, I usually resort to two recipes, Slow Cooker Thai Chicken and Melt In Your Mouth Sausages.
Slow Cooker Thai Chicken is a recipe that I got from the Cooking Light Bulletin Board a few years ago. Originally posted by Claire797, it quickly became a favorite of the message boards, and The Husband. Although it has a slightly unusual mix of ingredients, the end result is very tender and moist chicken with a delicious peanut butter flavored sauce, and it’s perfect over white rice. For something that takes a grand total of five minutes to prepare, it doesn’t get much better than that. And hey, I scored bonus points with The Husband for making another one of his favorite dinners. Seems like a win-win to me.
And those Melt In Your Mouth Sausages? That recipe came from a co-worker and is another family favorite. The title says it all, and it’s fantastic over spaghetti or hoagie style in sandwich rolls. Keeping your kitchen cool … one slow cooker recipe at a time.
Slow Cooker Thai Chicken
1 pound boneless skinless chicken breasts
3/4 cup salsa
2 tablespoons lime juice
1/4 cup peanut butter — (use crunchy and leave out the peanuts)
1 tablespoon soy sauce
1 teaspoon grated gingerroot or ginger paste
1/4 cup chopped peanuts
2 tablespoons fresh cilantro
Place chicken in crockpot. Mix other ingredients except cilantro and peanuts. Pour over chicken. Cook for 4 hours on low. Garnish with cilantro and peanuts.