• 3/4 c. hot salsa
  • 1/4 c. chunky peanut butter or smooth peanut butter
  • 3/4 c. light coconut milk
  • 2 T. lime juice
  • 1 T. soy sauce
  • 1 tsp. white sugar
  • 2 T. grated fresh ginger
  • 2 lbs. skinless chicken thighs
  • 1/2 c. chopped peanuts, for topping
  • 2 T. chopped cilantro, for topping

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  1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well.
  2. Place the chicken in the sauce, spoon mixture over chicken to coat.
  3. Cover. Cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours.
  4. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
  5. Garnish with peanuts and cilantro before serving.

Note: Serve over your favorite rice.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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