10 to 12 boneless, skinless chicken thighs
1 1/2 cup chunky salsa
2/3 cup peanut butter
3 to 4 tablespoons lemon juice 2 tablespoons soy sauce
1 tablespoon finely minced gingerroot
1 cup chopped peanuts
lime slices for garnish
In 3 to 5 quart crock pot, mix together everything but the chicken. Add chicken and stir to coat the pieces. Cover and cook on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center. Sprinkle with chopped peanuts and serve with hot cooked rice and slices of lime.