Ingredients
- Chicken breasts: 2 lbs
- Peanut butter: 1 cup
- Soy sauce: 1/2 cup
- Honey: 1/4 cup
- Rice vinegar: 2 tablespoons
- Sriracha: 1 tablespoon
- Garlic, minced: 2 cloves
- Chicken broth: 1/4 cup
Instructions
- Step 1: Place the chicken breasts in the bottom of the crockpot.
- Step 2: In a medium bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sriracha, minced garlic, and chicken broth until smooth.
- Step 3: Pour the peanut sauce mixture over the chicken breasts, ensuring they are fully coated.
- Step 4: Cover the crockpot 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 directly in the crockpot using two forks. Stir the shredded chicken into the sauce.
Notes
- For easier cleanup, try using a crockpot liner – it's a lifesaver!
- Reheat leftovers gently in a skillet over medium heat to prevent the peanut sauce from separating.
- Serve over jasmine rice and garnish with chopped peanuts and fresh cilantro for an authentic Thai experience.
- Don't be afraid to adjust the Sriracha to your preferred spice level; a little extra kick is always welcome!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American