Slow Cooker Thai Chicken
Daily Inspiration S
8chicken thighs, (about 2 lbs.), skin removed
3/4 chot salsa
1/4 cpeanut butter
2 Tbspfresh lime juice
1 Tbspsoy sauce
1 tspfreshly grated ginger root
1/4 cpeanuts, chopped
2 Tbspfresh cilantro, chopped
How to Make Slow Cooker Thai Chicken
- Place chicken in a 3 1/2 to 6 qt. slow cooker. Mix remaining ingredients, except peanuts and cilantro, and pour over chicken.
- Cover and cook on LOW 8-9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker using a slotted spoon and place on a serving platter.
- Remove fat from sauce. Pour sauce over chicken and sprinkle with chopped peanuts and cilantro leaves.