Slow Cooker Thai Peanut Chicken

Ingredients

• 2 pounds boneless skinless chicken thighs
• 1 cup canned coconut milk
• ¾ cup natural peanut butter, crunchy or creamy
• 4 cloves garlic, minced
• 3 tablespoons honey (optional)
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• ½ teaspoon crushed red pepper flakes, more or less to taste

For Garnish:

• ⅓ cup chopped peanuts
• Chopped fresh cilantro
• Green onions
• Rice, rice noodles, mung bean noodles, or lettuce leaves, for serving

Instructions

• Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over chicken.

• Cover and cook on LOW for 4-5 hours (or until chicken is cooked through and tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.

• Serve chicken and sauce over cooked white or brown rice, cooked rice noodles
• For Low Carb: serve over mung bean noodles, or shirataki konjac noodles. Or servr stuffed inside large lettuce leaves, as wraps. 
• Garnish with chopped peanuts, fresh cilantro, and additional red pepper flakes, if desired.

Equipment Needed

• 6-quart or larger Slow Cooker

Nutrition

Calories: 448kcal | Carbohydrates: 18g | Protein: 34g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 72mg | Sodium: 788mg | Potassium: 755mg | Fiber: 2g | Sugar: 13g | Vitamin A: 35IU | Vitamin C: 4.5mg | Calcium: 31mg | Iron: 1.9mg