Thai Chicken Thighs


8 bone-in chicken thighs (about 3 pounds), skin removed
½ cup salsa
¼ 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

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. 

Cover and cook on low for 5-6 hours or until chicken is tender. Sprinkle with green onions and sesame seeds. Serve with rice if desired.

Yield: 8 servings.