Thai Chicken (Crock Pot) - cooking recipe

Ingredients

8 boneless skinless chicken thighs (about 2 pounds)
3/4 cup hot salsa
1/4 cup peanut butter
2 tablespoons fresh lime juice
1 tablespoon soy sauce (I use San-J low sodium, wheat-free tamari soy sauce)
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro

Preparation

Place chicken in slow cooker.
Mix remaining ingredients except chopped peanuts and cilantro; pour over chicken.
Cover and cook on low setting 8 to 9 hours.
Sprinkle with peanuts and cilantro.