Thai Chicken with Peanut Sauce

5 Servings

• 2¼ pounds skinless bone-in chicken thighs
• ½ cup salsa
• 2 tablespoons creamy peanut butter
• 1 tablespoon fresh lime juice
• 2 teaspoons soy sauce
• 2 teaspoons grated ginger root
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• Sauce
• ¼ cup Splenda No Calorie Granulated Sweetener
• ¼ cup creamy peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 cloves garlic, minced

Place chicken in a 3½- or 4-quart slow cooker. Combine salsa, the 2 tablespoons peanut butter, the lime juice, the 2 teaspoons soy sauce, and the ginger. Pour over chicken wings. Toss to coat.

Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2½ to 3 hours.

Meanwhile, for the peanut sauce, in a small saucepan use a whisk to combine sugar substitute, the ¼ cup peanut butter, the 3 tablespoons soy sauce, the water, and garlic. Heat over medium-low heat until mixture is smooth, whisking occasionally; set aside (mixture will thicken as it cools).

Drain chicken, discard cooking liquid. Return chicken to slow cooker. Gently stir in peanut sauce. Keep warm on low-heat setting for up to 2 hours.

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