Follow these steps for perfect results
boneless skinless chicken thighs
hot salsa
peanut butter
soy sauce
grated gingerroot
grated
chopped peanuts
chopped
fresh cilantro
chopped
Place chicken thighs in a 3 1/2- to 6-quart crockpot.
In a separate bowl, mix hot salsa, peanut butter, soy sauce, and grated gingerroot.
Pour the mixture over the chicken in the crockpot.
Cover the crockpot and cook on LOW for 8 to 9 hours, or until the chicken is cooked through and no longer pink inside.
Remove the cooked chicken from the crockpot with a slotted spoon and place it on a serving platter.
Carefully remove the sauce from the crockpot.
Skim the fat from the surface of the sauce.
Pour the skimmed sauce over the chicken on the platter.
Sprinkle chopped peanuts and fresh cilantro over the chicken and sauce before serving.
Expert advice for the best results
For a sweeter flavor, add a tablespoon of honey to the sauce.
Adjust the amount of hot salsa to control the spice level.
Garnish with lime wedges for extra flavor.
Everything you need to know before you start
15 minutes
Can be prepped the night before.
Serve over rice or noodles, garnished with peanuts and cilantro.
Serve with steamed rice or noodles.
Serve with a side of Asian vegetables.
Pairs well with the spicy and sweet flavors.
A refreshing complement to the dish.
Discover the story behind this recipe
Thai cuisine is known for its balance of sweet, sour, spicy, and salty flavors.
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