Slow Cooker Thai Chicken Legs |
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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 4 |
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I came across this recipe in a magazine. Ingredients:
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 |
Directions:
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.
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