Thai Chicken Thighs (Crock Pot)

• 8 chicken thighs, skin removed and boneless if you wish (about 2 lbs.)
• 1/2 cup chicken stock
• 1/4 cup smooth peanut butter, all-natural preferred
• 1/4 cup soy sauce
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons lime juice
• 1 hot chili pepper, seeded and chopped
• 2 teaspoons minced fresh ginger
• 1/4 cup chopped peanuts
• additional chopped fresh cilantro

1. Place chicken thighs in slow cooker.
2. Combine stock, peanut butter, soy sauce, cilantro, lime juice, chile pepper and ginger; mix well and pour sauce over chicken.
3. Cover and cook on low for 6 to 8 hours, until juices run clear when chicken is pierced with a fork.
4. Serve garnished with chopped peanuts and additional fresh cilantro.

chicken, chicken stock, smooth peanut butter, soy sauce, fresh cilantro, lime juice, hot chili pepper, fresh ginger, peanuts, fresh cilantro

Taken from www.food.com/recipe/thai-chicken-thighs-crock-pot-87835 (may not work)