Thai Chicken

Yield: 4 servings

Ingredients

• 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

Instructions

1. Place chicken in 3 1/2 to 6 quart slow cooker.
2. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
3. 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.
4. Remove chicken from slow cooker, using slotted spoon; place on serving platter.
5. Remove sauce from slow cooker; skim fat from sauce.
6. Pour over chicken.
7. Sprinkle with peanuts and cilantro.