Thai Chicken

8 chicken thighs (about 2 pound) boneless, skinless
3/4 cup hot salsa
1/4 cup peanut butter
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro

Place chicken in 3 1/2- to 6-quart crock pot. Mix remaining ingredients except peanuts and cilantro; pour over chicken.

Cover and cook on LOW for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from crock pot, using slotted spoon; place on serving platter.

Remove sauce from crock pot; skim fat from sauce. Pour over chicken. Sprinkle with peanuts and cilantro.

4 servings