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| 8 | | chicken thighs | | 3/4 | cup | chunky style salsa | | 1/4 | cup | peanut butter | | 2 | tablespoons | lime juice | | 1 | tablespoon | soy sauce | | 1 | teaspoon | gingerroot, grated | | 1/4 | cup | peanuts, chopped | | 2 | tablespoons | fresh cilantro, chopped |
| directions | 1. Place chicken thighs in 3 1/2- to 6-quart slow cooker. In small bowl, combine all ingredients except peanuts and cilantro; mix well. Pour over chicken.
2. Cover; cook on low setting for 8 to 9 hours.
3. With slotted spoon, remove chicken from slow cooker; place on serving platter. skim fat from sauce. Spoon sauce over chicken. Sprinkle with peanuts and cilantro and serve over hot beds of rice. |
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