Thai Chicken (Crockpot)

Ingredients:
8 skinless chicken thighs
1 cup salsa
1/2 cup peanut butter
2 Tbsp. soy sauce
1 Tbsp. lime juice
2 tsp. grated ginger

Directions:
Place all the ingredients in a ziploc bag. Seal and freeze. To cook, empty into a slow cooker (while frozen), cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top.

Frozen Mamas:
Do not defrost. Empty into a slow cooker, cover and cook on low for 8 hours. Serve over steamed rice, with chopped peanuts on top. 

To cook rice, put rice in saucepan and add 3 cups of water, 1 1/2 Tbsp. olive oil and a pinch of salt. Place saucepan uncovered over high flame and bring to a boil. Stir occasionally. Let water reduce slightly and then lower the flame, place lid on the saucepan and simmer for 20 minutes. Do not remove cover while cooking. Fluff with fork and serve.