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Thai Chicken Thighs

These very tender and moist chicken thighs come with a tangy peanut butter sauce that is irresistible. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 5 hours
  • Makes
    8 servings

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

Directions

  • 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 until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 chicken thigh with 1/4 cup sauce (calculated without rice): 261 calories, 15g fat (4g saturated fat), 87mg cholesterol, 350mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 27g protein. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.

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