Thai Chicken Thighs-
8 chicken thighs (about 2 lbs), skin removed
1/2 cup chicken stock
1/4 cup sugar-free peanut butter
1/4 cup soy sauce
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 hot chili pepper, seeded and finely chopped or 1/2 tsp cayenne pepper
2 tsp minced fresh ginger root
1/4 cup chopped peanuts
chopped fresh cilantro
1. Place chicken thighs in slow cooker. in a bowl, combine stock peanut butter, soya sauce, cilantro, lime juice, chili pepper and ginger. Mix well and pour sauce over chicken.
2. Cover and cook on Low for 6 to 8 hours, until jices run clear when chicken is pierced with a fork.
3. Serve garnished with chopped peanuts and additional fresh cilantro.