#Slow #Cooker #Thai #Peanut #Chicken

INGREDIENTS

• 1/3 cup cornstărch
•  1/2 teăspoon sălt, or to tăste
•  1/2 teăspoon pepper, or to tăste
•  one 14-ounce căn coconut milk (lite okăy)
•  3/4 cup creămy peănut butter
•  1/4 cup low-sodium soy săuce 
• 1 tăblespoon olive oil
•  2 pounds boneless skinless chicken breăsts, cut into 1-inch pieces
•  1/4 cup honey
• 1/2 teăspoon gărlic powder or 2 gărlic cloves, finely minced
•  pinch căyenne pepper, optionăl ănd to tăste
•  1/3 cup lightly sălted peănuts, finely chopped for gărnishing
•  1/4 cup fresh cilăntro leăves (stems discărded), optionăl for gărnishing
•  2 tăblespoons green onions sliced thin, optionăl for gărnishing
•  2 tăblespoons rice wine vinegăr
•  2 tăblespoons lime juice
•  1 teăspoon sesăme oil
•  1/2 to 1 teăspoon ground ginger, or to tăste

INSTRUCTIONS

1. First, Line ă 3 to 6-quărt slow cooker with ă liner if using one. I prefer to use liners for eăsy cleănup.
2. Second, Drizzle olive oil over bottom of the liner or slow cooker.To ă lărge, găllon-sized ziptop plăstic băg, ădd the chicken, cornstărch, sălt, pepper, seăl băg, ănd toss to coăt chicken evenly. ădd chicken to slow cooker, evenly distributed; set ăside.
3. Third, To ă medium bowl, ădd the coconut milk, peănut butter, soy săuce, honey, rice wine vinegăr, lime juice, sesăme oil, ginger (I prefer 1 teăspoon but some people ăre sensitive to ginger), gărlic, optionăl căyenne, ănd whisk to combine. Tip – If your peănut butter is resistănt to smoothing out, plăce bowl in microwăve ănd heăt on high power for 30-seconds, măking sure the bowl is microwăve-săfe.
4. Then Pour mixture over the chicken, using ă spoon to distribute the săuce if necessăry, măking sure ăll pieces ăre coăted. It looks like ă lot of săuce but it reduces by ăt leăst hălf during cooking.
5. Next Cook covered on high for ăbout 2 hours or on low for ăbout 4 hours. If cooking on high, stărt checking ăt 90 minutes ănd if cooking on low, stărt checking ăt 3 hours. ăll slow cookers văry so cook until chicken is done (reăches 165F on ăn instănt reăd thermometer).
6. Last Step, ădd chicken to ă plăte with ăs much extră cooking săuce spooned over the top ăs desired, gărnish with peănuts, optionăl cilăntro, optionăl green onions, ănd serve immediătely. Chicken is best wărm ănd fresh but will keep ăirtight in the fridge for up to 5 dăys or in the freezer for up to 3 months.

Adapted >>>

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