Ingredients
3 pounds boneless skinless chicken thighs3/4 cup sugar3/4 cup reduced-sodium soy sauce1/3 cup cider vinegar1 garlic clove, minced3/4 teaspoon ground ginger1/4 teaspoon pepper1 cup Thai peanut sauce 2 prebaked 12-inch pizza crusts2 cups coleslaw mix2 cups shredded part-skim mozzarella cheese4 green onions, thinly sliced1/2 cup chopped salted peanuts1/4 cup minced fresh cilantro
Preparation
Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender.
Preheat oven to 450°. Remove chicken from slow cooker; discard cooking juices. Shred chicken with 2 forks; transfer to large bowl. Add peanut sauce; toss to coat.
Place crusts on 2 ungreased 12-in. pizza pans or baking sheets. Spoon chicken mixture over crusts; top with coleslaw mix and cheese. Bake 10-12 minutes or until cheese is melted. Sprinkle with green onions, peanuts and cilantro.
