¾ cup salsa
¼ cup peanut butter (chunky or creamy)
1 cup light coconut milk
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon white sugar
1 tablespoons grated fresh ginger*
2-3 pounds boneless, skinless chicken thighs
chopped peanuts, for topping
chopped cilantro, for topping
Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well.
Place the chicken in the sauce, spoon mixture over chicken to coat.
Place the lid on the cooker and set to LOW. Cook until chicken is fork tender and sauce has thickened some, 8 to 9 hours.
Serve with rice (jasmine is our favorite) and garnish with peanuts and cilantro before serving.