Slow Cooker Thai Chicken Legs

• 1 medium onion, thinly sliced
• 4 skinless chicken drumsticks
• 4 skinless chicken thighs
• 1 large red pepper, sliced
• 1 (14 1/2 ounce) can petite diced tomatoes with jalapenos
• 1/3 cup creamy peanut butter
• 2 tablespoons fresh lime juice
• 2 tablespoons soy sauce
• 1/2 teaspoon ground ginger
• 8 ounces snow peas
• 1/4 cup mint leaf, cut into strips
• 1/4 cup peanuts, chopped

1. Put chicken on onion in a 3 1/2 quart slow cooker. Add red pepper. Mix tomatoes, peanut butter, lime juice, soy sauce and ginger in a bowl, pour over chicken.
2. Cover and cook on low 7 to 9 hours, until meat is tender. Stir in snow peas, cook 15 minutes or until snow peas are crisp tender.
3. Sprinkle each serving with mint and peanuts.

onion, chicken drumsticks, chicken thighs, red pepper, tomatoes, peanut butter, lime juice, soy sauce, ground ginger, snow peas, mint leaf, peanuts

Taken from www.food.com/recipe/slow-cooker-thai-chicken-legs-344988 (may not work)