I like chicken thighs because they usually wind up much more tender and have a lot more flavor than breasts but if that’s your thing, more power to you. I’ll admit that they’re fattier, but if you unfold the thigh and trim away the main glob, there’s surprisingly little fat left.
2 lbs boneless skinless chicken thighs (about 8)
1 cup chunky salsa
1/4 cup smooth peanut butter
2 Tbs soy sauce
1 2-3 inch hunk of ginger, peeled and grated
1/4 cup chopped peanuts for garnish
1/4 cup chopped cilantro for garnish
Unfold the chicken and trim away the main glob of fat. Fold back up and arrange chicken in the crockpot. Combine the next 4 ingredients and whisk until well mixed. pour over chicken, cover and cook on high for 3 to 3 1/2 hours or low for 6 to seven hours.
Serve over rice.
Filed in: Crock Pot • Entrees • Poultry • ◊ Permalink