Crockpot Peanut Chicken

This rich and creamy sauce is brightened with the flavors of lemon juice, ginger root, and salsa in this fun chicken entree recipe.

• 8 boneless, skinless chicken thighs
• 1 cup chunky salsa
• 1/3 cup peanut butter
• 2 Tbsp. lemon juice
• 1 Tbsp. soy sauce
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 tsp. finely chopped ginger root
• 1/2 cup chopped roasted peanuts

In 3 to 5 quart crockpot, mix all ingredients except chicken and chopped peanuts. Add chicken and stir to coat. Cover crockpot 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. 4 servings