Ingredients
- 1 1/2 pounds chicken breasts
- 1 cup canned coconut milk
- 3/4 cup chunky natural peanut butter
- 4 cloves garlic, minced
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon crushed red pepper flakes (more or less, to taste)
- 1/3 cup chopped peanuts, for garnish
- Fresh cilantro, chopped, for garnish
- Rice, rice noodles, or lettuce leaves, for serving
Directions
- 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 6 to 8 hours, or HIGH for 3 to 4 hours (or until
chicken is 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,
or stuffed inside large lettuce leaves, as wraps. Garnish with chopped
peanuts, fresh cilantro, and additional red pepper flakes, if desired.
Note:
If you don't have rice wine vinegar, you may use apple cider vinegar instead.