Chicken thighs in a creamy peanut sauce – made easy and healthy!
This is one of my favorite dishes – it takes very little prep and it’s just so delicious.
Try serving it over brown rice, quinoa, or, for a low-carb meal, cauliflower rice.
If you haven’t worked with jalapeno peppers before, be sure to avoid touching the seeds. If you touch the seeds and then touch your face (like your nose or eyes), it will kind of burn for a while. I know – cause it’s happened to me! Now I’m always careful to not the touch the seeds and I wash my hands very thoroughly before doing anything else after handling a jalapeno.
Prep time: 10 minutes
Total time: 8 hours
2 lbs boneless, skinless chicken thighs
1 C chunky salsa
1/2 C creamy peanut butter
1/4 C lemon juice
1/4 C soy sauce
1 Tbsp Thai chili garlic sauce
1 Tbsp minced garlic
1 Tbsp minced ginger
1 jalapeno pepper, seeded and chopped
- Place the chicken thighs in your slow cooker.
- In a medium bowl, combine the remaining ingredients. Stir to combine well.
- Pour the salsa/peanut butter mixture over the chicken.
- Cover and let cook on low for 7-8 hours.
- About 10 minutes before you’d like to eat, remove the chicken from the slow cooker.
- Shred the chicken and place the shredded chicken back in the slow cooker. Mix the chicken and sauce together and re-cover until you’re ready to serve it.
- Serve over brown rice, quinoa, or cauliflower rice. Garnish with green onions or peanuts, it desired.
This recipe is adapted from here.