- 4
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Ingredients
- 4 each chicken legs and thighs
- 2 cans (14.5 oz) diced tomatoes with jalapenos
- 1/2 cup creamy peanut butter
Preparation
Step 1
Remove skin from chicken. Mix all ingredients in a 3 qt or larger slow cooker. Cover and cook on high 4 to 5 hours on high or 7 to 9 hours on low until chicken is tender. Carefully left chicken onto serving plates, spoon the sauce and garnish with chopped cilantro. Serve over rice.