Crock Pot Thai Chicken

• 2 12 lbs chicken thighs
• 1 cup Thai sweet chili sauce (I make my own)
• 1 (14 ounce) can coconut milk
• 2 tablespoons lime juice
• 1 tablespoon grated gingerroot
• 1 tablespoon soy sauce
• 14 cup chopped peanuts
• 12 cup peanut butter
• 1 tablespoon cornstarch, mixed with
• 2 tablespoons water
• fresh cilantro, for garnish
• green onion (to garnish)
• peanuts (to garnish)

1. slice chicken and place in crock pot.
2. mix remaining ingredients together (except the corn starch, extra peanuts, cilantro, and green onions) and pour over chicken.
3. cook for 8 to 10 hours on low.
4. during the last hour of cooking, add the corn starch slurry.
5. garnish with chopped cilantro, peanuts and green onions.

chicken thighs, sweet chili sauce, coconut milk, lime juice, gingerroot, soy sauce, peanuts, peanut butter, cornstarch, water, fresh cilantro, green onion, peanuts

Taken from www.food.com/recipe/crock-pot-thai-chicken-519046 (may not work)