Slow Cooked Thai Chicken
INGREDIENTS
- 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
DIRECTIONS
- 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.