[CH] Tonight's Dinner: Thai Style Chicken Thighs

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Thai Style Chicken Thighs

adapted from Not Your Mothers Slow Cooker Family Favorites by Beth Hensperger
Yield: 4 servings 

2.5 lb boneless skinless chicken thighs, rinsed, patted dry, trimmed of fat
1/2 cup sriracha sauce*
1/4 cup smooth peanut butter**
2 tbsp low sodium soy sauce
1-2" pc ginger, peeled and grated
1/4 cup dry roasted peanuts, for garnish (optional)
1/4 cup cilantro, chopped for garnish

Coat the inside of crockpot liner with cooking spray and arrange the chicken in the crock. In a small bowl, whisk together the salsa, peanut butter, soy sauce, and ginger until well combined; pour over chicken. Cover and cook on HIGH for 3 to 3-1/2 hours, until chicken is tender and cooked through.

Serve the chicken from the crock with plenty of sauce, garnished with a sprinkle of peanuts and cilantro.

Risa's notes:
*original called for salsa
**original called for peanut butter and I used tahini instead as Trevor is allergic to peanuts.

RisaG


      

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