Ingredients
- Chicken breasts: 2 lbs
- Peanut butter: 1 cup
- Soy sauce: 1/2 cup
- Honey: 1/4 cup
- Rice vinegar: 2 tablespoons
- Sriracha: 1-2 tablespoons (adjust to taste)
- Garlic: 2 cloves, minced
- Ginger: 1 teaspoon, grated
Instructions
- Step 1: Place chicken breasts in the bottom of the crockpot.
- Step 2: In a medium bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sriracha, minced garlic, and grated ginger.
- Step 3: Pour the peanut sauce over the chicken breasts, ensuring they are well coated.
- Step 4: Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds with a fork.
- Step 5: Shred the chicken directly in the crockpot using two forks. Stir to combine the shredded chicken with the peanut sauce.
- Step 6: Serve over rice or noodles, garnished with chopped peanuts and cilantro, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- For best results, reheat in a saucepan over medium heat, adding a splash of water or broth if needed to loosen the sauce.
- Serve this delicious chicken over jasmine rice with a sprinkle of lime juice and a side of steamed broccoli for a complete meal.
- For extra flavor, lightly toast the peanut butter in a dry pan before whisking it into the sauce, enhancing its nutty notes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American