8bone-in chicken thighs, skin removed, about 3 lbs
1/2 cup salsaI used medium-hot
1/4cupcreamy peanut butter
3tbspfresh lemon juice
2tbspsoy sauce
1chopped, seeded, jalepeno
1tbspThai chili sauce, or more to taste
1clovegarlic, minced
1tspminced fresh ginger root
2green onions, sliced
2tbsptoasted sesame seeds
Instructions
Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken.Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.
Notes
If sauce seems too thin, you can remove the chicken after 5 - 5 1/2 hours. Keep it warm. Turn the crock pot to high to thicken the sauce for about 10-20 minutes. Add chicken back into crock pot and coat in sauce. Cover and let rewarm for about 10-15 minutes.