8 boneless skinless chicken thighs
1 (16 ounce) jar 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

1  Put all ingredients in crock pot on low for 6-8 hours.
2  Garnish with cilantro, scallions, and peanuts.
3  Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

source:     http://www.food.com/recipe/crock-pot-thai-chicken-thighs-106499

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