Ingredients:
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
Directions:
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
