Slow Cooker Thai Chicken

1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the slow cooker; mix well.
2. Place the chicken in the sauce, spoon mixture over chicken to coat.
3. Cover. Cook on Low until chicken is very tender and sauce has thickened, 8 to 9 hours.
4. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
5. Garnish with peanuts and cilantro before serving.

Note: Serve over your favorite rice.

Happy Crocking!

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XOXO,

Jenn