Thai Chicken

• boneless skinless chicken thighs (about 2 lb.)↗8
• hot salsa3⁄4 cup
• peanut butter↗1⁄4 cup
• soy sauce↗2 tablespoons
• grated gingerroot1 teaspoon
• chopped peanuts1⁄4 cup
• chopped fresh cilantro2 tablespoons

Step-by-step instructions

1. 1

   Place chicken in 3 1/2- to 6-quart crockpot.

2. 2

   Mix remaining ingredients except peanuts and cilantro; pour over chicken.

3. 3

   Cover and cook on LOW for 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.

4. 4

   Remove chicken from crockpot, using slotted spoon; place on serving platter.

5. 5

   Remove sauce from crockpot; skim fat from sauce.

6. 6

   Pour over chicken.

7. 7

   Sprinkle with peanuts and cilantro.