Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs or breasts
- 1 cup creamy peanut butter
- 1 cup coconut milk
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Garnish: chopped green onions and crushed peanuts
Instructions
- Prepare the chicken by trimming fat and cutting into bite-sized pieces.
- In a mixing bowl, whisk together peanut butter, coconut milk, soy sauce, honey, rice vinegar, ginger, garlic, and red pepper flakes until smooth.
- Place chicken in the slow cooker and pour the peanut sauce over it.
- Cook on low for 4 to 6 hours or on high for 2 to 3 hours until tender (internal temperature of 165°F).
- Shred the chicken in the crockpot using two forks and mix well with the sauce.
- Serve over steamed rice or cooked noodles, garnished with green onions and crushed peanuts.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 13g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg