Thai Chicken (Crock Pot)

Ingredients:

16 oz hot salsa
2 cups smooth peanut butter
3/8 cup soy sauce
1/4 cup lime juice
1 tablespoon fresh, peeled, grated ginger
1 teaspoon crushed red pepper
5-6 pounds boneless, skinless chicken breasts. (This will be the big pack sold at supermarkets and will have about 8 chicken breasts in it.) Each breast should be cut into 4 equally sized chunks.

Directions:

1. In a large bowl, thoroughly mix the salsa, peanut butter, soy sauce, and lime juice with a fork. Do not use a mixer to avoid pulverizing the yummy chunks of vegetables in the salsa.
2. Add the ginger and red pepper to the bowl and gently mix until they are distributed.
3. Place the chicken in the bottom of the crock pot and pour the peanut butter mixture over it. If you are close to overflowing, leave a little room at the top (so it will not overflow as it heats and expands) and put some paper towels under the crock pot. Stir everything together so the chicken is fully coated.
4. Cover and cook on LOW for 8 hours (you might want to stir the mixture once at the 4 hour mark).
5. Turn the crock pot off and pour the mixture into a freezer-ready storage container (ziploc tupperware works fine). Place a piece of masking tape on the top of the container and write "Thai Chicken" and the date on it. After it cools a bit, toss it in the freezer.