This one is loosely based on one that I think came from a FlyLady email.
12 skinless chicken thighs
3 tbs soy sauce
4-6 cloves garlic (crushed)
1tsp powdered ginger
3 tsp oil
2 tbs chilli sauce
1/3 cup peanut butter
Combine all the sauce/marinade ingredients in a bowl and mix well - except for peanut butter. Toss halved chicken thighs in mixture to coat thoroughly.
Pour everything into lightly greased slow cooker.
Cover and cook on low for 4-6 hours.
Remove chicken from dish and stir in peanut butter and
2tbs cornflour dissolved in 2 tbs water.
Return chicken to the pot and cook on high for 30 minutes.
Serves 6 with rice.