Slow Cooker Thai Chicken

By jackiemo

Betty Crocker

Peanut butter, tomato and chilies spark up this Thai combo

PREP TIME 15Min TOTAL TIME 9Hr15Min SERVINGS 4

Ingredients

• 8 chicken thighs, skin removed (2 pounds)
• 3/4 cup Old El Paso® salsa (any variety)
• 1/4 cup peanut butter
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 teaspoon grated gingerroot
• 1/4 cup chopped peanuts
• 2 tablespoons chopped fresh cilantro

Preparation

Step 1

1 Place chicken in 3 1/2- to 6-quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2 Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place on serving platter.
3 Remove sauce from slow cooker; skim fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.

Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.