Crockpot Mexican Peanut Chicken 🍗🥜
Ingredients You’ll Need
Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs.
Coconut Milk: 1 cup canned coconut milk; shake well before using to combine the cream and liquid.
Garlic: 3 cloves, minced.
Ginger: 1 tablespoon, minced.
Peanut Butter: 3/4 cup natural creamy or crunchy peanut butter.
Honey: 2 tablespoons.
Lime Juice: 1 tablespoon, freshly squeezed.
Soy Sauce: 3 tablespoons low-sodium soy sauce.
Rice Wine Vinegar: 2 tablespoons.
Red Pepper Flakes: 1/2 teaspoon (adjust to taste).
Cornstarch: 2 tablespoons, mixed with 2 tablespoons water for thickening.
Fresh Cilantro: For garnish.
Cooked Rice or Rice Noodles: For serving.
Peanuts: Optional, for garnish.
Substitutions: For a nut-free version, consider using sunflower seed butter in place of peanut butter. Tamari or coconut aminos can replace soy sauce for a gluten-free option.