Slow Cooker Thai Chicken
Crock-Pot Cookbook
Yield: 6 servings
2 ½ lb. chicken
1 c. salsa
¼ c. peanut butter
2 TB lime juice
1 TB soy sauce
1 tsp. minced fresh ginger
Hot cooked rice
½ c. peanuts, chopped
Chopped cilantro
Place chicken in Crock-pot. Combine salsa, peanut butter, lime juice, soy sauce and ginger and pour over chicken. Cover and cook on high 3-4 hours until chicken is done (don't overcook or it changes the texture). Serve over rice and sprinkle with peanuts and chopped cilantro.
