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Frank's Favorite Slow-Cooker Thai Chicken

Reviewed: Aug. 7, 2013
I liked this recipe, but did make some changes. Since I mixed the sauce before adding boneless/skinless chicken thighs, I was able to adjust to taste. This is what I changed, anything not mentioned I left as in the original: 1 cup hot salsa 1/2 cup chunky peanut butter 1 can light coconut milk 1 lime, juiced 1 tablespoon fresh grated ginger - only because I bought too small of a chunk. I like heat, so I added a LOT of extra Sriracha. Not sure exactly how much it ended up being, as I kept adding it by the tablespoon to taste. Probably at least 6 tablespoons. Cooked on Low for 6.5 hours. Towards the end I saw (as others have noted) that it was quite thin, so I added about 1/2 cup of Bisquik to thicken it up. In addition to the peanuts and cilantro, I added some toasted coconut chips as a garnish. Turned out quite tasty over jasmine rice. The chicken did break down completely, so maybe only about 4 hours on low if you don't like that. It smelled AMAZING while cooking. Next time I'll add even more peanut butter, and might use regular coconut milk. I love crockpot recipes, and this one is a keeper.
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