Recipe(tried): Thai Chicken Thighs (crockpot recipe)

I tried this recipe last night in my slow cooker, it is from a new Canadian recipe book called Canada's Best Slow cooker recipes. I waited for months for it to be my turn, through the library, and I didn't find much in it, but...this recipe reminded me of something I tried before, in the oven, and it was good.

I tossed in some new potatoes a couple of hours before the chicken was done, to steam them. My husband sliced some crudites to go with the meal while we were at karate class.

Usually, we are white meat people, but I have to say that this sauce, (and there was lots of it!) really complements dark meat better.

Another thing: I always have all this stuff around, so it is convenient to make this recipe. Especially in the heat!...I can throw this together early in the day, and go out into the yard, or go about my business, and away it goes, all on its own. Amazing!

THAI CHICKEN THIGHS

8 chicken thighs (about 2 lbs), skin removed
1/2 cup chicken stock
1/4 cup peanut butter
1/4 cup soya sauce
2 tbsp chopped fresh cilantro
2 tbsp lime juice
1 hot chili pepper, seeded and finely chopped or 1/2 tsp cayenne pepper
2 tsp minced fresh ginger root
1/4 cup chopped peanuts
chopped fresh cilantro

Place chicken thighs in slow cooker.

In a bowl, combine stock peanut butter, soya sauce, cilantro, lime juice, chili pepper and ginger. Mix well and pour sauce over chicken.

Cover and cook on Low for 6 to 8 hours, until jices run clear when chicken is pierced with a fork.

Serve garnished with chopped peanuts and additional fresh cilantro.