Crockpot Thai Peanut Chicken

Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts or thighs
• 1 cup canned coconut milk (full-fat for a richer sauce)
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced or grated
• 3/4 cup natural peanut butter (creamy or crunchy based on preference)
• 2 tablespoons honey
• 1 tablespoon lime juice (freshly squeezed recommended)
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon red pepper flakes (adjust to heat preference)
• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening)
• Fresh cilantro, chopped (for garnish)
• Cooked rice or rice noodles, for serving
• Peanuts, chopped (optional, for garnish)

Instructions