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Ingredients
1 ½poundschicken thighsboneless, skinless
1cancoconut milk
⅔cuppeanut buttersmooth
1cupchicken brothlow sodium
1tablespoon srirachato taste
2tablespoonssoy sauce
2tablespoonsrice vinegar
2tablespoonscorn starch
2tablespoonswater
Garnishes
½cupcilantrochopped
lime wedges
½roasted peanutschopped
Instructions
In the slow cooker, combine coconut milk, peanut butter, chicken broth, sriracha, soy sauce, rice vinegar. Add chicken thighs.
Cook on low for 4-5 hours or until internal temperature reaches 165°F.
Remove chicken thighs and cut into bite sized pieces. Meanwhile, mix cornstarch and water. Whisk into peanut sauce to thicken. Return chicken to slow cooker to coat.
Serve over rice, lettuce, or noodles garnished with cilantro, peanuts, and lime wedges.
Notes
For a kick, add 1 teaspoon of chili flakes OR an extra tablespoon of sriracha.