Sunday, March 2, 2014

Crockpot Thai Chicken with Jicama and Mango Salad

I really like the woman who does my hair. We have great conversations about being moms, about how to keep it all together, how to stay sane (she's better at this than me) and we talk about food. All the while she does a lovely job on my hair! The last time I went in she mentioned this crockpot meal she loves, and I had to get the recipe! 

I made a few little tweaks in quantities, but mostly stuck the original. This came together really quickly - even for a crockpot meal. Just over 3 hours start to finish. We ate this with coconut rice, cucumber salad and a new jicama and mango salad I'd been working on. It was all delicious, warm, easy, and served 4 grown ups, with 3 extra little meals. 

Crockpot Thai Chicken - from MMM...Cafe
Serves 4-6
3 hours in the crockpot on low

4 boneless, skinless chicken breasts
1/2 cup hot salsa (the picture shows medium, but I used hot.)
1/4 cup peanut butter
Juice of 2 limes - about 1/4 cup 
2 tablespoons soy sauce
2 tablespoons brown sugar
3 cloves minced garlic
1 inch of fresh grated ginger
1 cup coconut milk - added later
Cilantro and Sriracha to serve

Place chicken breasts in the crockpot. In a small bowl whisk together salsa through ginger. Pour salsa mixture ontop of chicken and set the crockpot to cook on low for three hours. Walk away and enjoy the day.

When chicken is cooked and easily shredded, add in 1 cup of coconut milk and let it warm for 20 minutes. 

Jicama and Mango Salad

1 1/2 cups thinly sliced jicama
1 mango thinly sliced (or if you're me, hacked apart - mango, why do you have to be so difficult??)
2 tablespoons thinly sliced red onion
1/2 cup chopped cilantro 
1 serano chilli seeded and minced
2 minced garlic cloves
1 tablespoon sesame oil
1 tablespoon sesame seeds
Juice of 1 lime, about 2 tablespoons

Slice jicama, mango and red onion. Chop cilantro, serano and garlic. Mix together gently, trying to keep the jicama and mango from breaking up too much. Pour over lime juice and sesame oil. I let this rest in the refrigerator for about 2 hours before serving it. Just before serving, add the sesame seeds. It was tangy, delicious, a tad bit sweet, and super refreshing with the rich chicken and coconut rice.

A few things about this recipe...
The chicken was NOT spicy. I think hot salsa was perfect and then we added Sriracha to our tastes.
This is definitely in our rotation from now on! I want to be better at cooking ahead and this will be a great help!

Things made this time last year...
Banana Bread

Rhubarb Coffee Cake

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