INGREDIENTS:
DIRECTIONS:
1. Place chicken thighs in crockpot.
2. In bowl, whisk together salsa, peanut butter, soy sauce, lime juice, minced ginger, minced garlic and
crushed red pepper flakes. Pour over chicken. Cover and cook on low for 5 to 6 hours.
3. Optional (for garnish): In skillet, lightly toasted some sesame seeds in a little sesame oil (1 to 2
minutes, until aromatic).
4. Garnish chicken with toasted sesame seeds, if desired. Serve warm over rice (preferably an aromatic
rice, such as Jasmine or Basmati).
Source: MeldingMagic
- 8 to 10 boneless, skinless chicken thighs
- 1 cup salsa
- 1/2 cup creamy peanut butter
- 2 Tablespoons soy sauce
- 1 Tablespoon lime juice
- 2 teaspoons ginger, minced
- 1 teaspoon garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon sesame oil, optional (for toasting sesame seeds)
- 1 Tablespoon sesame seeds, optional (for garnish)
- Cooked rice, for serving (preferably an aromatic rice, such as Jasmine or Basmati)
DIRECTIONS:
1. Place chicken thighs in crockpot.
2. In bowl, whisk together salsa, peanut butter, soy sauce, lime juice, minced ginger, minced garlic and
crushed red pepper flakes. Pour over chicken. Cover and cook on low for 5 to 6 hours.
3. Optional (for garnish): In skillet, lightly toasted some sesame seeds in a little sesame oil (1 to 2
minutes, until aromatic).
4. Garnish chicken with toasted sesame seeds, if desired. Serve warm over rice (preferably an aromatic
rice, such as Jasmine or Basmati).
Source: MeldingMagic