1. Hands-Off Cooking : Let the slow cooker do the work while you relax or tackle other tasks.
2. Bold Flavors : Sweet, savory, and tangy with a hint of spice—this dish is packed with flavor.
3. Versatile : Serve it over rice, noodles, quinoa, or even in lettuce wraps for a low-carb option.
4. Meal Prep Friendly : Perfect for batch cooking and reheating throughout the week.
5. Kid-Friendly : Even picky eaters will love the creamy peanut sauce.

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Ingredients You’ll Need

Serves 4–6

For the Chicken:

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 1 cup creamy peanut butter (natural or regular)
• 1/2 cup coconut milk (full-fat for creaminess)
• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp honey (or maple syrup for vegan)
• 2 tbsp rice vinegar (or lime juice)
• 2 cloves garlic , minced
• 1 tbsp fresh ginger , grated (or 1 tsp ground ginger)
• 1/2 tsp red pepper flakes (optional, for heat)
• 1/4 cup chicken broth (or vegetable broth)

For Serving:

• Cooked rice, noodles, or quinoa
• Chopped green onions
• Sesame seeds
• Lime wedges
• Fresh cilantro

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Step-by-Step Instructions

Step 1: Combine Ingredients in the Crockpot

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 consistency.

Step 4: Serve