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Categories:Viewed: 24 - Published at: 6 years ago
Ingredients
- 12 boneless chicken thighs
- Sauce
- 1 cup salsa
- 1/3 cup reduced-fat peanut butter
- 2 tablespoons frozen orange juice concentrate
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon gingerroot, grated
- 1/2 teaspoon curry powder
Method
- Whisk together all sauce ingredients in the slow cooker.
- Place chicken thighs over sauce; turn pieces to coat both sides.
- Cover and cook on low heat for 5 - 6 hours or high heat setting for 2-1/2 - 3 hours.
- Note: If preparing for the freezer, combine the chicken with the sauce in a zip lock bag. Lay the chicken thighs flat and freeze on a cookie sheet. For a quick thaw, remove the thighs and place in a sink of tepid water for 20 - 30 minutes.
