Ingredients
1/2 SKINLESS CHICKEN CUT INTO 6 PIECES
3/4C SALSA
1/4C PEANUT BUTTER
2T LIME JUICE
1/2C WATER
1T SOY
1T GRATED GINGER
1/4C CASHEWS
Preparation
PUT ALL THE ABOVE IN CROCK POT ON HIGH FOR 4 HOURS LOW FOR 2 HOURS MORE. MAY ADD 1/2 C OF COCONUT MILK THE LAST 1/2 HOUR. SERVE ON RICE.
