I have to admit, when mixing peanut butter and salsa together I was a bit grossed out. But this recipe turned out to be a winner. I used the full can of coconut milk because I hate using half but it was a bit liquidy so you may want to only use half a can.
- 3 boneless, skinless, chicken breasts
- 3/4 cup medium or hot salsa
- 1/4 cup creamy peanut butter
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- ½ tsp minced garlic
- 1 tsp grated fresh ginger root
- 1 can coconut milk
- cilantro (for garnish)
- chopped peanuts (for garnish)
Place chicken breasts in a slow cooker. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce, brown sugar, garlic and ginger root.
Pour mixture over chicken. Cook on low for 4-5 hours. remove chicken from cooker and shred into large pieces. Return to crock pot. Add coconut milk and turn to warm setting for 15-20 minutes prior to serving.
Serve over rice or noodles. Top with cilantro and peanuts.