Slow Cooker Thai Chicken Legs - cooking recipe

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

Preparation

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.
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.
Sprinkle each serving with mint and peanuts.