Crockpot Peanut Chicken

Crockpot Thai Peanut Chicken

Ingredients:

1 1/2 lbs Chicken breasts or thighs, boneless skinless

1 cup Coconut milk, canned

3 cloves Garlic, minced

1 tbsp Ginger, minced

3/4 cup Peanut butter, natural creamy or crunchy

2 tbsp Honey

1 tbsp Lime juice

3 tbsp Soy sauce, low-sodium

2 tbsp Rice wine vinegar

1/2 tsp Red pepper flakes

2 tbsp Cornstarch mixed with 2 tbsp water (for thickening)

Fresh cilantro, for garnish

Cooked rice or rice noodles, for serving

Peanuts, for garnish (optional)

1. Place the chicken in the bottom of your slow cooker.

2. In a mixing bowl, whisk together the peanut butter, coconut milk, soy sauce, honey, rice vinegar, garlic, ginger, red pepper flakes (if using), and chicken broth until smooth.

3. Pour the sauce over the chicken, ensuring it's evenly coated.

Step 2: Cook

1. Cover and cook on low for 6-8 hours or high for

3-4 hours, until the chicken is tender and cooked through.

Step 3: Shred the Chicken

1. Remove the chicken from the slow cooker and shred it using two forks.

2. Return the shredded chicken to the sauce and stir to combine. If the sauce is too thick, stir in a splash of broth or water to reach your desired