8 boneless skinless chicken thighs
1 (16 ounce) jars cilantro salsa (or any salsa you prefer)
1/2 cup peanut butter (crunchy or creamy)
2 teaspoons ginger
2 tablespoons soy sauce
2 teaspoons lime juice
Put all ingredients in crock pot on low for 6-8 hours. Garnish with cilantro, scallions, and peanuts. Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).
8 Servings
