California Chicken for the Crock pot

contributed by Holly Parker Gardner

6 Boneless Skinless Chicken Thighs
1 cup orange juice
1/3 cup chili sauce
1/2 cup soy sauce
1 TBSP molasses (or brown sugar)
 1 tsp dry mustard
 1 tsp garlic salt
Put chicken in slow cooker.  Pour in everything else and stir to combine.  Cook on high for 1 hour to bring all ingredients to temperature.  Then, continue to cook for 6 – 8 hours on low.  Serve over rice.

Easy Thai Chicken Thighs

contributed by Holly Parker Gardner

2 lbs skinless chicken thighs
…3/4 cup prepared hot salsa
1/4 cup peanut butter
2 Tbs lime juice
2 Tbs soy sauce
1 tsp freshly grated ginger
1/4 cup chopped peanuts for garnish
Chopped fresh cilantro for garnish

Place the chicken thighs in a slow cooker.
Mix the remaining ingredients except the peanuts and cilantro and pour over the chicken.
Cook covered on low until the chicken is cooked through, 7 to 9 hours.
Serve garnished with chopped peanuts and cilantro.

Serves 4
Nutritional Values per serving:
399 Cal, 19g Fat, 6.2g Carbs, 1.8g Fiber, 2.4g Sugars, 48.9g Protein