Thai Chicken

• 8 skinless chicken thighs
• 34 cup hot salsa
• 1 dash hot sauce (if you like it spicy)
• 14 cup peanut butter
• 2 tablespoons lime juice
• 1 tablespoon soy sauce (or Fish Sauce for authentic flavor)
• 1 teaspoon fresh gingerroot
• 14 cup chopped peanuts
• 2 tablespoons chopped fresh cilantro

1. Place chicken in crock pot.
2. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
3. Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink in the thickest places.
4. My crock pot usually does the job in about 6 hours.
5. Remove chicken from pot and using a slotted spoon, place on serving platter.
6. Remove fat from sauce.
7. Pour remaining sauce over chicken.
8. Sprinkle with peanuts and cilantro.

chicken, hot salsa, hot sauce, peanut butter, lime juice, soy sauce, fresh gingerroot, peanuts, fresh cilantro

Taken from www.food.com/recipe/thai-chicken-69516 (may not work)