Crockpot Thai Chicken

From Meg Davis


INGREDIENTS:
About 4-5 boneless skinless chicken breasts, cut in half OR a package of boneless skinless chicken thighs (or a mix)
2 cups chunky salsa
1/2 cup peanut butter
Juice of 2 limes
2 tsp grated fresh ginger (I keep a nugget in my freezer and grate as needed with a fine tooth grater)
2 TBS soy sauce
1/2 cup chicken stock
Peanuts and chopped cilantro for garnish (we also love red thai garlic sauce)

DIRECTIONS:
Place chicken in slow cooker.
Mix salsa, PB, lime juice, ginger, soy sauce, and chicken stock in bowl. Pour over chicken and toss to coat.
Cover. Cook on low for 6 hours.

Serve over rice and garnish with peanuts and cilantro.