Crockpot Thai Peanut Chicken

Instructions

1. Prepare the chicken: Trim any excess fat from the chicken breasts or thighs and place them in the bottom of a 6-quart crockpot in a single layer for even cooking.
2. Mix the sauce: In a medium mixing bowl, whisk together the coconut milk, garlic, ginger, peanut butter, honey, lime juice, soy sauce, rice vinegar, and red pepper flakes. Mix until smooth and well combined, with no lumps of peanut butter remaining.
3. Pour and cook: Pour the peanut sauce mixture evenly over the chicken in the crockpot, making sure the meat is fully coated. Cover the crockpot with the lid.
4. Cook low and slow: Cook on low for 6–7 hours or on high for 3–4 hours, or until the chicken is fully cooked and tender enough to shred easily with a fork.
5. Shred the chicken: Once cooked, remove the chicken from the crockpot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the crockpot and stir it back into the sauce.