Slow Cooker Thai Coconut Chicken

• Ingredients

  • 3 pounds boneless chicken thighs or breasts
  • 1 cup medium salsa
  • ¼ cup peanut butter
  • 2 teaspoons minced fresh ginger
  • 2 tablespoons freshly squeezed lime juice (from about 1 lime
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch (optional
  • 2 tablespoons water (optional
  • hot cooked rice for serving
  • chopped peanuts and fresh cilantro for topping (optional

• Canned Goods

  • 1 13.5 oz can coconut milk

Found on joylovefood.com

Directions

• Trim fat from chicken and place in 5-6 quart slow cooker.
• In a medium bowl, whisk together, salsa, peanut butter, ginger, lime juice, soy sauce and coconut milk. Pour mixture over chicken in slow cooker.
• Cover and cook on low heat for 8-9 hours or high heat for 4-5 hours or until chicken is fork tender.
• Remove chicken from slow cooker and cut into pieces. If youd like a thicker sauce, in a small bowl whisk together cornstarch and water to create a slurry. Add slurry to sauce and whisk to combine. Put lid on slow cooker and set temperature to high, allow sauce to thicken for about 10 minutes.
• Return chicken to slow cooker and stir to combine with sauce.
• Serve chicken and sauce over rice and top with chopped peanuts and fresh cilantro if desired.