Tender chicken thighs slow-cooked in a creamy, flavorful peanut sauce with garlic, ginger, and a touch of spice. Perfect for busy weeknights served over rice or quinoa.
Place the chicken thighs in the slow cooker and season with salt and pepper.
In a mixing bowl, whisk together peanut butter, coconut milk, soy sauce, honey (or maple syrup), minced garlic, minced ginger, lime juice, and red pepper flakes until smooth.
Pour the peanut sauce over the chicken in the slow cooker, coating all pieces evenly.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
Shred the chicken in the slow cooker using two forks and stir to combine with the sauce.
Serve the peanut chicken over cooked rice or quinoa, garnished with chopped green onions and peanuts.