Thai Chicken Thighs

By carvalhohm2

Ingredients

• 8 bone-in chicken thighs (about 3 pounds), skin removed
• 1/2 cup salsa
• 1/4 cup creamy peanut butter
• 2 tablespoons lemon juice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon chopped seeded jalapeno pepper
• 2 teaspoons Thai chili sauce
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 2 green onions, sliced
• 2 tablespoons sesame seeds, toasted
• Hot cooked basmati rice, optional

Preparation

Step 1

Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken.

Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Yield: 8 servings.

1 chicken thigh with 1/4 cup sauce (calculated without rice) equals 261 calories, 15 g fat (4 g saturated fat), 87 mg cholesterol, 350 mg sodium, 5 g carbohydrate, 1 g fiber, 27 g protein