Place chicken breasts in a crockpot. In a small bowl, mix salsa, peanut butter, lime juice, soy sauce/liquid aminos, brown sugar, garlic and ginger root. Pour mixture over chicken. Cook on low for 4-5 hours.
Shred the chicken inside the crockpot using two forks. Add the coconut milk, stir in, and turn to warm setting for 15-20 minutes prior to serving.
Serve over rice (or noodles), and top with cilantro and peanuts.