Slow Cooker Thai Spicy Peanut Chicken

By BearForce

Ingredients

• 2/3 cups chunky peanut butter
• 1/2 cups chicken broth
• 1/4 cups soy sauce
• 2 tablespoons honey
• 2 tablespoons sriracha sauce
• 2 tablespoons lime juice
• 16 ounces frozen peppers and onions (like the kind by Bird's Eye)
• 2 pounds boneless skinless chicken thighs
• 1/2 cups chopped cilantro (for garnish)
• peanuts (handful of chopped, for garnish

Preparation

Step 1

In a medium bowl, combine the peanut butter, chicken broth, soy sauce, honey, Sriracha sauce, and lime juice. Set aside.

Empty contents of package of frozen peppers/onion into the slow cooker.

Place the chicken on top of the peppers/onion.

Pour the peanut butter mixture over the top of the chicken.

Cook on low for 6 hours.

Just before serving, shred the chicken with two forks.

Garnish with chopped peanuts and cilantro (optional).