I cook up this sweet and salty chicken as a topping for a Thai-style pizza—but it’s also delicious served over rice.
—GIGI MILLER STOUGHTON, WI
PREP: 4 1/4 HOURS • BAKE: 10 MIN. • MAKES: 2 PIZZAS (6 SLICES EACH)
3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
1 cup Thai peanut sauce
2 prebaked 12-inch pizza crusts
2 cups coleslaw mix
2 cups shredded part-skim mozzarella cheese
4 green onions, thinly sliced
1/2 cup chopped salted peanuts
1/4 cup minced fresh cilantro
1. Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over the chicken. Cook, covered, on low 4-5 hours or until the chicken is tender.
2. Preheat oven to 450°. Remove chicken from slow cooker; discard the cooking juices. Shred chicken with two forks; transfer to large bowl. Add peanut sauce; toss to coat.
3. Place crusts on two ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake for 10-12 minutes or until the cheese is melted. Sprinkle with green onions, peanuts and cilantro.