Ingredients
8 bone-in chicken thighs (about 3 pounds), skin removed1/2 cup salsa1/4 cup creamy peanut butter2 tablespoons lemon juice2 tablespoons reduced-sodium soy sauce1 tablespoon chopped seeded jalapeno pepper2 teaspoons Thai chili sauce1 garlic clove, minced1 teaspoon minced fresh gingerroot2 green onions, sliced2 tablespoons sesame seeds, toastedHot cooked basmati rice, optional
Preparation
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.
