Slow Cooked Thai Chicken
8 chicken thighs, skin removed (2 pounds)
3/4 cup salsa (any variety)
1/4 cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts 2
2 tablespoons chopped fresh cilantro
Place chicken in 3 1/2- to 6-quart slow cooker.
Mix remaining ingredients except peanuts and cilantro; pour over chicken.
Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
Remove chicken from cooker, using slotted spoon; place on serving platter.
Remove sauce from slow cooker; skim fat from sauce.
Pour sauce over chicken.
Sprinkle with peanuts and cilantro.
This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base.
For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.