Slow Cooker Chicken with Thai Peanut Sauce

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts

• Produce

  • 1 Cilantro, fresh
  • 4 cloves Garlic
  • 1/3 cup Peanuts

• Canned Goods

  • 1 cup Coconut milk, canned

• Condiments

  • 3 tbsp Honey
  • 2 tbsp Lime juice
  • 3/4 cup Peanut butter, chunky natural
  • 3 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar

Found on fivehearthome.com

Description

Directions

• Arrange chicken breasts in the bottom of a large slow cooker. In a medium bowl, stir together coconut milk, peanut butter, garlic, honey, soy sauce, lime juice, rice wine vinegar, and red pepper flakes; mix until (mostly) smooth) Pour over chicken.
• Cover and cook on LOW for 6 to 8 hours, or HIGH for 3 to 4 hours (or until chicken is tender but not overcooked, depending on the strength of your slow cooker). Reduce slow cooker temperature to WARM. Remove chicken from slow cooker, cut into chunks, and shred. Return shredded chicken to slow cooker to allow it to absorb sauce and heat through.
• 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.