Crock Pot Thai Peanut Chicken

Crock Pot Thai Peanut Chicken
Very slightly adapted from Cookies and Cups


2 lb boneless skinless chicken breast
1 cup salsa (any variety/spice level works)
juice of 2 limes
3 tablespoons soy sauce
1 teaspoon ground ginger
3 gloves garlic, minced
2/3 cup creamy peanut butter (I used natural PB, and it worked great)
1/4 cup sriracha
up to 1/2 cup warmed chicken broth, if necessary for thinning (see recipe)
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro
Serve over rice 


  1.  Place the chicken in the crock pot
  2. In a large bowl, combine the salsa, lime juice, soy sauce, ginger, garlic, peanut butter and sriracha. Pour over the chicken. 
  3. Cover and cook on low for 7-8 hours. 
  4. Remove chicken and shred. Return to Crock Pot. 
  5. Check the consistency of the sauce. If it seems too thick, add chicken broth until sauce reaches desired consistency. 
  6. Add the peanuts to the mixture and serve hot over rice. 
  7. Garnish with cilantro and more sriracha if you like it hot!