Slow Cooker Thai Peanut Chicken

Ingredients

1 pound cubed boneless skinless chicken breasts 1-inch pieces
1 sliced red pepper about 1 ½ cups
1 cup high-fat coconut milk
½ cup natural peanut butter smooth or crunchy
3 tablespoons soy sauce
3 tablespoons honey
1 tablespoon minced garlic about 3 cloves
½ teaspoon ground ginger or 2 teaspoons fresh ginger
½ teaspoon salt more or less to taste
¼ teaspoon ground black pepper more or less to taste
½ cup chopped cilantro more for garnish
3 tablespoons lime juice
chopped dry-roasted peanuts for garnish

Directions

Add 1 pound cubed boneless skinless chicken breasts and 1 sliced red pepper to the bowl of a larger slow cooker.

Whisk together 1 cup high-fat coconut milk, ½ cup natural peanut butter, 3 tablespoons soy sauce, 3 tablespoons honey, 1 tablespoon minced garlic, ½ teaspoon ground ginger, ½ teaspoon salt, and ¼ teaspoon ground black pepper in a bowl to make the sauce.

Pour the sauce over the chicken and peppers. Cover and cook on LOW for 4-5 hours, or on HIGH for 2-3 hours.

About an hour before serving, stir in ½ cup chopped cilantro and 3 tablespoons lime juice, then cover and continue cooking for the remaining time. Garnish with chopped dry-roasted peanuts before serving.