Ingredients
- 1 cup salsa (medium)
- 1/3 cup reduced-fat peanut butter
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey (liquid honey)
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon curry powder
- 2 1/4 pounds boneless skinless chicken thighs (12 thighs/ 1 kg)
- Chopped green onions and chopped peanuts for garnish (optional)
How to Make
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Step 1: Whisk together salsa, peanut butter, orange juice concentrate, soy sauce, honey, ginger, and curry powder in the crock of the slow cooker.
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Step 2: Place chicken thighs over sauce.
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Step 3: Turn pieces to coat both sides with sauce.
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Step 4: Cover and cook on low heat for 5-6 hours or high heat for 21/2 to 3 hours, until chicken is tender.
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Step 5: Garnish with green onions and peanuts if desired.
We hope you enjoy this recipe!
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