Pleclare's I Made It

pleclare's

keni 12 years ago
Crockpot Thai Chicken Thighs

Made this tonight... it was sure quick and easy... but, it did need some heat, in my opinion...I added a fair bit of Asian hot sauce, but it wasn't enough... and the peanut butter taste was strong, for us, even though I used quite a bit less.

I really like a lot about Thai food, and don't mind a bit of peanut flavor, but this was a bit much, without a lot more flavor. Versions of this recipe are around the internet, beginning with Betty Crocker, so not sure what she knows about Thai food. ;) hehehe

anyway, I added my pic... not sure I'll make it again, but am glad I did, tonight. :)
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pointsevenout 8 years ago said:

Well flavored gams.
Exhausted my supply of peanutbutter @ less than 1/2c.
Used restaurant style salsa, and only 1c of it.
There is plenty of liquid at the end of crock time. So I don't think 2c of salsa is warranted.
Done at 4 1/2 hours on LO @ 175F.
S&P'ed thighs before putting in the rest of the ingredients.

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NPMarie 8 years ago said:

You know I have never used peanut butter in a recipe using chicken..if you say it's good, then maybe I need to be more open minded PSO:) Thanks for the review..PSO and dear Keni:)

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frankieanne 8 years ago said:

I'm not big on warm peanut butter. I can't even put it on toast. Although I love peanut butter. I can't keep a jar in the house or I will eat it with a spoon. The smell gets overpowering for me as well when its heated up.
My old Betty Crocker cookbook has Chop Suey in it, which isn't Asian. So, I doubt she knows much about Thai. :-)

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Cosmicmother 8 years ago said:

I changed this up soooo much I don't think I could possible rate it!
I used half the peanut butter to start, thankfully I did as I still found it too peanut buttery! To compensate I added more lime juice and salsa.-
(The salsa--I had to make my own with cilantro paste, tomatoes, onion, red pepper, srirracha, garlic and lime juice, blitzed in a blender. yummy stuff!)
So, it still felt like it was missing a brightness, after using all the cilantro paste, salsa, and lime, I added some basil leaf stems and more ginger and garlic. That helped!
But it still didn't feel Thai enough for me. So the last hour of cooking I added two stalks of chopped celery, a large grated carrot and sesame oil---There we go, the magic ingredients in Thai food!
It cooked in 4 hours on low, my slow cooker runs hot!, and the chicken fell apart and shredded itself! I did have to thin it out with some chicken stock as well.
I added a ton of fresh chopped green onions and topped with roasted peanuts, yum! Served over sesame-garlic rice.
So, it took a lot of tweaking, but it worked out in the end!
As written I would not make it again though. But I love the technique of the slow cooker, so that's worth something! 07/10/15

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mommyluvs2cook 8 years ago said:

Sometimes you just have to do your own thing Shona! I'd rather start tweaking a recipe than try and serve it as is when you know it's not to your satisfaction. Hey, you basically have your own recipe you could post though lol! :) :)

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frankieanne 8 years ago said:

I've seen some recipes and have just known it wouldn't work for me and have changed them just so I won't waste food! I'm glad it worked out in the end for you.
I agree with Michelle. You should post your changes as a new recipe. You could always credit the one that inspired you if you didn't feel right about that! :-)

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Cosmicmother 8 years ago said:

Thanks! Yeah, maybe I should add my own recipe. Next time I make it I will have to measure what I did because I totally winged it this time around, haha. :)

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bakerme 8 years ago said:

Cosmicmom, I agree with Ml2c and Frankieanne. Post a new recipe with your tweaks and cite the original as your inspiration.

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