Hello recipe exchanging friends. Thanks so much for picking up my slack last week and sharing some wonderful comfort food recipes.
This week’s recipe exchange theme has been inspired by a food blogger that I really like, Chick in the Kitchen. On Twitter yesterday, she shared a split pea soup & flanken recipe that she was cooking in the crock pot as she tweeted. Being done with dinner at 9 a.m. is definitely a plus of crock pot cooking.
You can also make almost anything in them — they’re not just for roasts anymore! Unfortunately, I have just barely scratched the surface in my crock pot creativity, which is why I am so excited to read your favorite slow cooker recipes.
The recipe I’m sharing today is one of my favorites for Shabbat dinner. I originally found it on the OU’s website here and I’ve modified it slightly for my family’s tastes. (By the way, if the combination of salsa and peanut butter sounds odd, stay with me – it is really delicious!)
- 8 boneless, skinless chicken breasts
- 1 1/2 cups of chunky salsa (I like to use the Pioneer Woman’s Restaurant Style Salsa recipe)
- 2/3 cup peanut butter
- 4 T lemon or lime juice (I prefer lime, but often have lemons, so that’s what we tend to use)
- 2 T soy sauce – low sodium
- 1 T grated ginger
- In a medium to large crockpot, mix together everything but the chicken.
- Add in the chicken, making sure to fully coat the pieces.
- Cover and cook on low for 8 hours (or 4 hours on high) until thoroughly cooked.
- Serve garnished with chopped peanuts, fresh cilantro or lime. Or nothing – that’s also good.
I usually serve this with brown rice and green beans (sauteed with garlic and ginger). Dinner takes me less than 15 minutes to prepare and it’s completely delicious!
Your turn: What are you favorite slow cooker / crock pot recipes? Please share in the comments section. Or if you have a blog, please feel free to link up using the Mr. Linky.
B’tayavon & Shabbat Shalom!