Crockpot Thai Peanut Butter Chicken

In crockpot place:

2 large or 3 medium chicken breasts (frozen is fine)

1 can less 1/2 cup coconut milk (reserve the 1/2 cup for your coconut rice)

3/4 cup peanut butter

3 tbsp. Minced garlic

3 tbsp. Honey

3 tbsp. Soy sauce

2 tbsp. Lemon or lime juice

2 tbsp. Rice wine vinegar

1/2 tsp. Red pepper flakes.

Cook in crockpot 4 hours on high or about 6 hours on low.  Mix every hour or so.  Serve hot over prepared rice (or coconut rice), top with peanuts and or fresh cilantro.

I like to put the coconut milk in with some water to make the rice for this.  It's great to add shredded unsweetened coconut as well.  I always add a little chicken Bouillon powder to my rice maker with the rice.  Make sure you rinse your rice before cooking it.

Coconut Rice Recipe:  https://kookinginheels.blogspot.com/2026/02/coconut-rice-in-rice-cooker.html