Thai Chicken

My nephew Caiden has been a GREAT couch buddy while I've been injured. We were hanging out, him in his dino outfit and exersaucer and me with my boot and crutches (I know, he's cuter), and I browsed through my sister's crock pot recipe book. The crock pot is awesome for minimizing standing time!

Meredith had this Thai chicken in her crock pot while we were hanging out, and it smelled really good. She told me how easy it was, and being injured, I decided I wanted to make it too. She warned me that the sauce looked kind of like vomit, which it did, but it was delicious. Since we (ahem...Doug) ate it too quickly, I even made more a few days later. I doubled the quantity for the sauce the second time, since we ate it with rice and like extra sauce. This recipe is the single sauce recipe, so double it if you like sauce as we do. I also usually have most of this stuff lying around my house (OK, except fresh ginger), which is always convenient.

Ingredients:
2 - 2.5 lbs chicken breasts
1 cup hot salsa (I used Newman's Own)
1/4 all natural creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon GF soy sauce
1 teaspoon minced fresh ginger
Chopped peanuts and cilantro for garnish

Mix together ingredients 2 - 6 in a bowl. Lay the chicken at the bottom of the crock pot, then pour the sauce over (this photo is from when I doubled the sauce).

Let cook on low for 8 - 9 hours. I like shredded chicken, so near the end I went at the chicken with two forks, then let cook for awhile longer. Sprinkle the peanuts and cilantro over the chicken.