Entree: Thai Chicken

 

http://www.bettycrocker.com/recipes.aspx/slow-cooker-thai-chicken/

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

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Serve with...Coconut-Ginger Rice
Total Time: 22 min 

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.