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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.