Why You’ll Love This Recipe
- Hands-Off Cooking : Let the slow cooker do the work while you relax or tackle other tasks.
- Bold Flavors : Sweet, savory, and tangy with a hint of spice—this dish is packed with flavor.
- Versatile : Serve it over rice, noodles, quinoa, or even in lettuce wraps for a low-carb option.
- Meal Prep Friendly : Perfect for batch cooking and reheating throughout the week.
- Kid-Friendly : Even picky eaters will love the creamy peanut sauce.
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
Step-by-Step Instructions
Step 1: Combine Ingredients in the Crockpot
- Place the chicken in the bottom of your slow cooker.
- 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.
- Pour the sauce over the chicken, ensuring it’s evenly coated.
Step 2: Cook
- 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
- Remove the chicken from the slow cooker and shred it using two forks.
- 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.
