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Thai Chicken
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8 chicken thighs (about 2 pound) boneless, skinless
3/4 cup hot salsa
1/4 cup peanut butter
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro
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.
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