8 boneless skinless chicken thighs

1 (16 ounce) jars 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

Put all ingredients in crock pot on low for 6-8 hours.  Garnish with cilantro, scallions, and peanuts.  Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

8  Servings