Servings: 4 to 6

3/4 cup salsa, or a can of petite diced tomatoes ¾ cup salsa, or a can of petite diced tomatoes
1/4 cup PB Fit or PB 2 ¼ cup PB Fit or PB 2
1 cup unsweetened almond milk 1 cup unsweetened almond milk
2 tablespoons vinegar 2 tablespoons vinegar
1 tablespoon soy sauce 1 tablespoon soy sauce
1 teaspoon white sugar 1 teaspoon white sugar
1 teaspoon cayenne pepper (optional) 1 teaspoon cayenne pepper (optional)
1 tablespoons grated fresh ginger* (used 1/4 tsp ground ginger) 1 tablespoons grated fresh ginger* (used ¼ tsp ground ginger)
2-3 pounds skinless chicken thighs (used 8 boneless/skinless more would have been better) ( or breasts may be used) 2 to 3 pounds skinless chicken thighs (used 8 boneless/skinless more would have been better) ( or breasts may be used)

Directions: subheading: Directions:
Line the slow cooker with a disposable liner, or spray the cooker with an oil mist.
Combine the salsa, peanut butter, milk, vinegar, soy sauce, sugar, and ginger in the crock of a slow cooker; mix well. Place the chicken in the sauce, spoon mixture over chicken to coat.
Place the lid on the cooker and set to LOW. Cook until chicken is fork tender and sauce has thickened some, 8 to 9 hours. May be served with rice.

07-22-23 Used regular diced tomatoes drained. No ginger.  07 to 22-23 Used regular diced tomatoes drained. No ginger.
08-05-23 at Mark’s  08-05 to 23 at Mark’s