Let’s walk through this incredibly simple slow cooker method:

1. Prepare the Peanut Sauce:

• In a medium bowl, whisk together the coconut milk, peanut butter, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, and optional red pepper flakes until the sauce is smooth and well combined. It might take a minute to fully incorporate the peanut butter.

2. Combine in Slow Cooker:

• Place the boneless, skinless chicken thighs in the bottom of your slow cooker insert.
• Pour the prepared peanut sauce evenly over the chicken thighs. Stir gently to ensure the chicken is well coated.

3. Cook:

• Cover the slow cooker securely with the lid.
• Cook on the LOW heat setting for 6-7 hours OR on the HIGH heat setting for 3-4 hours. The chicken should be very tender and cooked through.

4. Shred or Serve Whole & Finish:

• Once cooked, you can either carefully remove the chicken thighs and shred them using two forks, then return the shredded chicken to the sauce in the slow cooker and stir…
• OR simply serve the tender chicken thighs whole, spooning generous amounts of the peanut sauce over them.
• Taste the sauce and adjust seasoning if necessary (unlikely to need much salt due to soy sauce).

5. Garnish and Serve:

• Serve the hot Thai Peanut Chicken and sauce over cooked basmati rice or noodles.
• Garnish generously with chopped peanuts and sliced green onions just before serving.

Dinner is served with minimal effort