8 chicken thighs (about 2 lb), skin removed
3/4 cup hot salsa
1/4 cup peanut butter
2 Tbsp lime juice
1 Tbsp soy sauce
1 tsp grated fresh ginger
1/4 cup chopped peanuts
2 Tbsp chopped fresh cilantro
1. Place chicken in 3 1/2 - 6 quart slow cooker. Mix remaining ingredients except peanuts and cilantro; pour over chicken.
2. Cover and cook on Low 8 to 9 hours or until juice of chicken is no longer pink. Remove chicken from cooker using slotted spoon; place on serving platter.
3. Remove fat from sauce. Pour sauce over chicken. Sprinkle with peanuts and cilantro.