Thai Chicken - cooking recipe

Ingredients

8 boneless skinless chicken thighs (about 2 lb.)
3/4 cup hot salsa
1/4 cup peanut butter
2 tablespoons soy sauce
1 teaspoon grated gingerroot
1/4 cup chopped peanuts
2 tablespoons chopped fresh cilantro

Preparation

Place chicken in 3 1/2- to 6-quart crockpot.
Mix remaining ingredients except peanuts and cilantro; pour over chicken.
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.
Remove chicken from crockpot, using slotted spoon; place on serving platter.
Remove sauce from crockpot; skim fat from sauce.
Pour over chicken.
Sprinkle with peanuts and cilantro.