Thai Chicken with Peanut Sauce
From Better Homes and Gardens
- 2¼ pounds chicken thighs
- ½ cup bottled salsa
- 2 Tablespoons creamy peanut butter
- 1 Tablespoon lime juice
- 2 teaspoons soy sauce
- 2 teaspoons grated fresh ginger
- ¼ cup no-calorie, heat-stable, granular sugar substitute (Splenda)
- 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.
Makes 8 servings.