Thanks to the slow cooker, a traditional Thai dish with peanut butter, jalapeno peppers and chili sauce becomes incredibly easy to prepare. If you want to crank up the spice a bit, use more jalapeno peppers.
—TASTE OF HOME TEST KITCHEN
PREP: 25 MIN. • COOK: 5 HOURS • MAKES: 8 SERVINGS
8 bone-in chicken thighs (about 3 pounds), skin removed
1/2 cup salsa
1/4 cup creamy peanut butter
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon chopped seeded jalapeno pepper
2 teaspoons Thai chili sauce
1 garlic clove, minced
1 teaspoon minced fresh gingerroot
2 green onions, sliced
2 tablespoons sesame seeds, toasted
Hot cooked basmati rice, optional
1. 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.
2. Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with green onions and sesame seeds. Serve with rice if desired.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
PER SERVING 1 thigh with 1/4 cup sauce equals 261 cal., 15 g fat (4 g sat. fat), 87 mg chol., 350 mg sodium, 5 g carb., 1 g fiber, 27 g pro. Diabetic Exchanges: 4 lean meat, 1 fat, 1/2 starch.