These were good but I think I cooked them too long. It gave the peanut butter a taste--not terrible, just not as good as it could have been. Still, they were moist and definitely edible!
I cooked them about 7 hours so probably 5-6 would be better.
Crockpot: Thai chicken Thighs
1.5 lbs boneless skinless chicken thighs
3/4 c salsa
2 tsp asian chili sauce
1/4 c peanut butter
1 TBS soy sauce, low sodium
2 TBS lime juice
1 tsp freshly grated ginger
Chopped peanuts for garnish (optional)
Cilantro for garnish
Spray crockpot with Pam. Place chicken in crockpot. Combine salsa, peanut butter, soy sauce, lime juice and ginger. Stir well and pour over chicken. Mix well. Cook on low 5-6 hours.
Yield: 6 servings. per serving=
198 Calories; 12g Fat (48.8% calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 81mg Cholesterol; 646mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.