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    Thai Chicken


    Source of Recipe


    recipegoldmine.com

    List of Ingredients




    8 chicken thighs (about 2 lb.) boneless, skinless
    3/4 C. hot salsa
    1/4 C. peanut butter
    2 T. soy sauce
    1 tsp. grated gingerroot
    1/4 C. chopped peanuts
    2 T. chopped fresh cilantro

    Recipe



    Place chicken in 3 1/2- to 6-quart crockpot. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

    Cover and cook on LOW for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from crockpot, using slotted spoon; place on serving platter.

    Remove sauce from crockpot; skim fat from sauce. Pour over chicken. Sprinkle with peanuts and cilantro.

    YIELD: 4 Servings

 

 

 

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