The slow-cooker is really a great thing. It’s especially great on a hot summer day when you don’t feel like standing in front of a hot stove. That’s the kind of day I was having yesterday. My slow-cooker saved dinner! This was a really quick prep. The end result was amazingly tender fall-off-the-bone chicken. My husband loved it and my extremely picky sister even thought it was tolerable…minus the leafy green stuff and the spicy green stuff (aka…cilantro and jalapenos from the salsa…).
Make your peanut sauce first:
- In a medium bowl, add 3/4 cups salsa. (I used medium heat because I knew my sister was coming and would never go for hot. Totally go for the hot if you prefer!)
- Then add 1/4 cup peanut butter (creamy).
- Add the juice from 1 lime and 1 tablespoon soy sauce.
- Finish by grating in about a 1.5 inch piece of gingerroot.
- Stir to combine.
Now put it all in the slow cooker, press on, and walk away!
- In the bottom of your slow-cooker, add approximately 2 pounds of bone-in chicken thighs.
- Cover with the peanut sauce.
- Cook on high for 5 hours (or on low for 8-9).
Right before the chicken is done, cook up some rice. Chop up some peanuts and cilantro.
Garnish the chicken with the peanuts and cilantro.
Serve with rice. (I also made my Asian Cucumber Salad: https://www.cookbookmeals.com/post/3690561795/asian-cucumber-salad) The sauce was a little dry. I think next time I’ll try this on low for 8 hours instead of on high for 5!