Thai Chicken Thighs
From “Betty Crocker’s Slow Cooker Cookbook”
8-12 chicken thighs, skin removed
¾ cup salsa (hot recommended
¼ cup peanut butter
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon grated fresh gingerroot
¼ cup chopped peanuts
2 tablespoons chopped fresh cilantro
Place the chicken thighs in a 3 ½ - 6 quart slow cooker. Mix the remaining ingredients, except the peanuts and cilantro, and pour over the chicken thighs.
Cover and cook on low heat for approximately 8 hours or until chicken thighs are cooked through and tender.
Remove chicken from the slow cooker with a slotted spoon and place on a serving platter.
Remove fat from the sauce remaining in the slow cooker. Pour the sauce over the chicken. Sprinkle peanuts and cilantro over the top and serve with Coconut Rice and Cucumber Vinaigrette.
1 can of coconut milk
2 cups of brown rice
Use one can of coconut milk in the liquid called for to cook 2 cups of brown rice. Follow the rice directions on the box.
rice wine vinegar
salt and pepper to taste
Peel and slice the cucumber into thin slices. Sprinkle with rice wine vinegar (let soak for a few minutes before serving) and sprinkle with salt and pepper.