Crockpot Thai Peanut Chicken

Ingredients

2 lbs boneless, skinless chicken thighs

1 cup coconut milk

1/2 cup peanut butter

1/4 cup soy sauce

2 tablespoons honey

2 tablespoons lime juice

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon red pepper flakes (adjust to taste)

1/4 cup chopped green onions

Directions

Step 1: Combine Ingredients in the Crockpot

Place the chicken in the bottom of your slow cooker.

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.

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

Step 2: Cook

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

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

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 consistency.