Slow Cooker Thai Peanut Chicken

Ingredients

• 3 - 4 chicken breasts cut into large cubes
• 1 cup canned coconut milk
• 3/4 cup chunky natural peanut butter
• 2 - 3 teaspoons minced garlic (about 3 cloves)
• 3 tablespoons honey
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon crushed red pepper flakes 

Optional :

• 1/3 cup chopped peanuts, for garnish
• Fresh cilantro, chopped, for garnish

Directions

1. Place chicken in slow cooker or freezer bag.
2. Stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) 
3. Pour mixture over chicken. 
4. Freeze or cook in slow cooker on low for 4 hours ( 5 - 6 if frozen).
5. 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: Slow cooker times may vary depending on your slow cooker