Thai Chicken Thighs

• 8 bone-in chicken thighs (about 3 pounds), skin removed
• 1/2 cup salsa
• 1/4 cup creamy peanut butter
• 2 tablespoons lemon juice
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon chopped seeded jalapeno pepper
• 2 teaspoons Thai chili sauce
• 1 garlic clove, minced
• 1 teaspoon minced fresh gingerroot
• 2 green onions, sliced
• 2 tablespoons sesame seeds, toasted
• Hot cooked basmati rice, optional

1. Place chicken in a 3-qt. slow cooker. In a small bowl, combine the salsa, peanut butter, lemon juice, soy sauce, jalapeno, Thai chili sauce, garlic and ginger; pour over chicken.
2. Cover and cook on low until chicken is tender, 5-6 hours. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

chicken, salsa, peanut butter, lemon juice, soy sauce, pepper, chili sauce, garlic, fresh gingerroot, green onions, sesame seeds, basmati rice

Taken from www.tasteofhome.com/recipes/thai-chicken-thighs/ (may not work)