Ingredients
Method
- Season the chicken breasts generously with salt and pepper. Place them in your slow cooker and pour in the chicken broth.
- Cover and cook on LOW for 4-6 hours, or until the chicken is tender and shreds easily.
- Once cooked, remove the chicken to a cutting board. Chop or shred it using forks.
- Discard the cooking liquid from the slow cooker and wipe it clean. Return the shredded chicken to the empty slow cooker.
- In a mixing bowl, whisk together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice vinegar, fish sauce, and red pepper flakes until smooth.
- Pour the sauce over the chicken and stir to coat evenly.
- Cover and cook on LOW for 45 minutes to 1 hour more, stirring once halfway through, until the sauce has thickened.
- Serve the chicken over rice, noodles, or as lettuce wraps. Garnish with chopped peanuts, fresh cilantro, and extra red pepper flakes if you like.
Notes
Pro tip: To save time, buy pre-minced garlic and pre-squeezed lime juice. They’re real lifesavers when you’re in a rush!
