1 C. medium salsa
1/3 C. light peanut butter
2 T. frozen orange juice concentrate
1 T. reduced sodium soy sauce
1 T. honey
1 T. grated gingerroot
1/2 tsp. curry powder
12 boneless skinless chicken thighs (I used skinless boneless chicken breasts)
Chopped green onions and chopped peanuts for garnish (optional)
Whisk together salsa, peanut butter, orange juice concentrate, soy sauce, honey, gingerroot and curry powder in the crock of a slow cooker. Place chicken over sauce. Turn pieces to coat both sides with sauce. Cover and cook on low heat setting for 5 to 6 hours or high heat setting for 2 1/2 to 3 hours, until chicken is tender. Garnish chicken with chopped green onions and chopped peanuts, if desired.
I served this with green beans, squash and corn on the cob.