Ingredients

1 ½ lbs boneless, skinless chicken thighs (or chicken breasts)

½ cup creamy peanut butter

¼ cup soy sauce (use low-sodium if preferred)

¼ cup coconut milk

2 tablespoons honey or maple syrup

1 tablespoon rice vinegar (or apple cider vinegar)

2 cloves garlic, minced

1 tablespoon ginger, grated

¼ teaspoon chili flakes (optional, for a bit of heat)

1 lime, juiced

Salt and black pepper, to taste

Fresh cilantro, chopped, for garnish

Crushed peanuts, for garnish

👩‍🍳 Directions

Prepare the Sauce: In a mixing bowl, whisk together the peanut butter, soy sauce, coconut milk, honey, rice vinegar, garlic, ginger, chili flakes, and lime juice until smooth.

Arrange in the Slow Cooker: Place the chicken thighs in the slow cooker. Pour the peanut sauce mixture over the chicken, ensuring the pieces are well-coated.

Cook: Cover and cook on low for 4–5 hours or on high for 2–3 hours, until the chicken is tender and easily shredded with a fork.

Serve: Once done, shred the chicken slightly (optional) and stir to fully coat in the sauce. Garnish with fresh cilantro and crushed peanuts before serving.

💡 Tips

Thicker Sauce: If you prefer a thicker sauce, remove the lid and let it cook on high for an additional 15–20 minutes.

Serving Ideas: Serve over jasmine rice, rice noodles, or even in lettuce wraps for a low-carb option.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.