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Ingredients
8 Chicken thighs, boneless, skinless
1 Onion, chopped
3 Garlic cloves, chopped
2 Green bell peppers, chopped
1 Cup chunky salsa
1/2 Cup peanut butter
2 Tablespoons lemon juice
1 Tablespoon soy sauce
1 Tablespoon honey
1/2 Teaspoon salt
1/8 Teaspoon cayenne pepper
2 Tablespoons ginger root, finely chopped
1 Tablespoon cornstarch
2 Tablespoons water
1 Cup roasted peanuts, chopped
1/3 Cup green onion, chopped
1/2 Cup fresh cilantro, chopped
Instructions
In 3 to 5 quart crockpot, combine all ingredients except chicken, cornstarch, water, peanuts, green onion, and cilantro. Add chicken and stir to coat. Cover crockpot and cook on LOW for 5 to 6 hours or until chicken is thoroughly cooked and no longer pink in center.
Combine cornstarch and water in a small bowl and mix well; add to crockpot and cook on HIGH for 10 to 15 minutes until thickened. Sprinkle with chopped peanuts, green onion, and cilantro and serve with hot cooked rice.