Peanut Chicken

• 8 boneless skinless chicken thighs (more if small)
• 1 cup chunky salsa (you choose the 'heat')
• 13 cup chunky peanut butter (or smooth with 1 tbsp chopped peanuts)
• 2 tablespoons lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 18 teaspoon pepper
• 1 tablespoon grated gingerroot
• 12 cup chopped roasted peanuts (for garnish)

1. In a crock pot, mix all ingredients, stirring to coat chicken.
2. Cook on low 8-9 hours.
3. Serve on rice, sprinkling chopped peanuts on each serving.
4. This is good with coleslaw or a green vegetable.
5. Notes:.
6. The original recipe had 1/2 tsp salt which I omitted as the soy and salsa have enough salt.
7. Both hot and medium salsa have worked for me.
8. Smooth salsa also works but a chopped, peeled tomato improves the texture.
9. I use unsalted peanuts.
10. Because of the salsa and soy, this dish already has more than enough salt.
11. 1 tsp powdered ginger instead of the ginger root worked just fine.
12. I squeezed this into my 2 qt crock pot, cooked it on high until simmering and then turned it down.
13. A larger pot would be easier.

chicken, chunky salsa, chunky peanut butter, lemon juice, soy sauce, sugar, pepper, gingerroot, peanuts

Taken from www.food.com/recipe/peanut-chicken-271218 (may not work)