Crockpot Thai Peanut Chicken
Ingredients:
2 lbs boneless, skinless chicken thighs (or breasts)
1 cup coconut milk (full-fat for best flavor)
½ cup creamy peanut butter
¼ cup soy sauce (or tamari for gluten-free)
2 tbsp honey (or maple syrup for vegan)
2 tbsp lime juice (about 1 lime)
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp red pepper flakes (adjust for spice)
¼ cup chopped green onions (for garnish)
Optional toppings: chopped cilantro, crushed peanuts, lime wedges
Directions:
Place the chicken thighs in the slow cooker.
In a bowl, whisk together the coconut milk, peanut butter, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes until smooth. Pour the mixture over the chicken.
Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until the chicken is tender.
Shred the chicken with forks and stir it into the sauce.
Garnish with green onions, cilantro, and crushed peanuts.
Serve over rice, noodles, or with steamed veggies.
Prep Time: 10 minutes
Cooking Time: 4-6 hours
Total Time: 4-6 hours 10 minutes
Servings: 4-6