Sara's Lemon-Ginger Chicken

serves 4 to 6

8 chicken thighs (about 2lbs) skin removed

Place in 3.5 to 6 qt slow cooker.

2 tblsp lime juice

1/4 cup peanut butter

1 tsp grated fresh gingerroot

1 can (15 ounces) diced fire-roasted tomatoes

1 clove garlic, roughly chopped

1 onion

half a medium jalape�o, seeds and ribs removed

1/2 teaspoon salt

1 tblsp soy sauce

Mix, blend, and pour over chicken.

Cover and cook on low heat setting 8 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.Remove chicken from cooker, using slotted spoon; place on serving platter. Remove fat from sauce. Pour sauce over chicken. Sprinkel with peanuts and cilantro. Serve it over rice, with a salad.