Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 cup (240ml) coconut milk (full-fat recommended)
  • ½ cup (120ml) creamy peanut butter
  • ¼ cup (60ml) soy sauce (low sodium preferred)
  • ¼ cup (60ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) honey or maple syrup
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) ginger, grated
  • 1-2 tablespoons sriracha (or more to taste, depending on your spice tolerance)
  • 1 teaspoon (5ml) sesame oil
  • ¼ cup chopped fresh cilantro (optional)
  • ¼ cup chopped peanuts (optional)
  • Lime wedges (optional)

Instructions:

  1. Cut chicken thighs into bite-sized pieces.
  2. In a medium bowl, whisk together coconut milk, peanut butter, soy sauce, lime juice, honey (or maple syrup), garlic, ginger, sriracha, and sesame oil until smooth.
  3. Place chicken pieces in the bottom of the slow cooker.
  4. Pour the peanut sauce over the chicken, ensuring all pieces are evenly coated.
  5. Cover and cook on low for 4-6 hours, or on high for 2-3 hours, or until the chicken is cooked through and easily shreds with a fork.
  6. Using two forks, shred the chicken directly in the slow cooker.
  7. Serve hot over rice or noodles, garnished with fresh cilantro, chopped peanuts, and lime wedges (optional).