Ingredients
- Chicken breasts: 2 pounds
- Peanut butter: 1 cup
- Soy sauce: 1/2 cup
- Honey: 1/4 cup
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Garlic, minced: 2 cloves
- Red pepper flakes: 1/2 teaspoon
Instructions
- Step 1: Place chicken breasts in the bottom of your crockpot.
- Step 2: In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and red pepper flakes until well combined.
- Step 3: Pour the peanut sauce mixture over the chicken breasts, ensuring they are fully coated.
- Step 4: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and easily shreds with a fork.
- Step 5: Shred the chicken with two forks directly in the crockpot.
- Step 6: Serve over rice or noodles, garnished with chopped peanuts and cilantro (optional).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For best flavor, reheat gently on the stovetop with a splash of water or chicken broth to prevent drying.
- Serve this over jasmine rice with a side of steamed broccoli for a complete and satisfying meal.
- To prevent sticking, lightly spray your slow cooker with cooking spray before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American