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Thai Chicken Thighs (Crock Pot)

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“I found this recipe in 'America's Best Slow Cooker Recipes' by Donna-Marie Pye. I'm sure you can use other parts of the chicken for this recipe but I used boneless, skinless thighs and they were wonderful! I also used all-natural peanut butter so if you use a commercially prepared type, the end result may be a bit different. Also, I cooked this about 9 hours (we were late getting home) and it was just fine.”
READY IN:
8hrs 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken thighs in slow cooker.
  2. Combine stock, peanut butter, soy sauce, cilantro, lime juice, chile pepper and ginger; mix well and pour sauce over chicken.
  3. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
  4. Serve garnished with chopped peanuts and additional fresh cilantro.

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