Frank's Favorite Slow-Cooker Thai Chicken

Ingredients

• 2 tablespoons cilantro leaves chopped for topping
• 2 tablespoons ginger fresh grated
• 0.8 cup coconut milk light
• 2 tablespoons juice of lime 
• 0.3 cup chunky peanut butter 
• 0.5 cup peanuts chopped for topping
• 0.8 cup salsa hot
• 2 pounds chicken thighs skinless
• 1 tablespoon soya sauce 
• 1 teaspoon sugar white

Equipment

• kitchen thermometer
• slow cooker

Directions

1. Combine the salsa, peanut butter, coconut milk, lime juice, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well.
2. Place the chicken in the sauce, spoon mixture over chicken to coat.
3. Place the lid on the cooker and set to LOW. Cook until chicken is very tender and sauce has thickened, 8 to 9 hours. A meat thermometer, inserted into the thickest part of a thigh should read at least 160 degrees F (70 degrees C).
4. Garnish with peanuts and cilantro before serving.