Crock Pot Thai Chicken Yum

Thai chicken

Add to the crock pot and cook on low for 4-6 hours:

8 chicken thighs (about 2 lbs)- I usually use breasts- no bones
1/4 cup peanut butter (I usually add more, just because I love peanut butter)
3/4 cup hot salsa
(*usually add 1/2 tbsp fish sauce- gives it a little more Thai flavor)
2 tbsp lime juice
1 tbsp soy sauce
1 tsp grated fresh ginger

After it's done cooking, I usually add one can coconut milk to make it creamier and to give it some more Thai flavor.

Garnish with:
1/4 cup chopped peanuts
2 tbsp chopped fresh cilantro

Serve with rice (I prefer jasmine rice- more authentic)

Feeds 5-6 people.