• 1 cup coconut milk (about half a can)
• 1/3 cup creamy peanut butter
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 tablespoon apple cider vinegar 
• 1 tablespoon fresh ginger, peeled and minced
• 3 cloves garlic, minced
• 3 boneless, skinless chicken breasts, cut into 1-inch chunks
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 tablespoon lime juice

• Chopped peanuts
• Fresh cilantro
• Sliced green onions

1. In a 6-quart slow cooker, whisk together coconut milk, peanut butter, soy sauce, honey, apple cider vinegar, ginger, and garlic until smooth.
2. Add the chicken pieces and toss to coat evenly in the sauce.
3. Cover and cook on low for 4–5 hours, until the chicken is tender and fully cooked.
4. Stir in lime juice and the cornstarch slurry.
5. Cook for an additional 20 minutes, uncovered if possible, until the sauce thickens.
6. Garnish and serve hot.

• Over steamed jasmine rice or basmati rice
• With rice noodles or soba noodles
• Alongside steamed broccoli or snap peas
• In a rice bowl with cucumbers and shredded carrots

• Chopped peanuts for crunch
• Fresh cilantro for brightness
• Sliced green onions for a mild bite
• Extra lime wedges for serving

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: This dish freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop or in the microwave, adding a splash of coconut milk if needed to loosen the sauce.

• Use creamy peanut butter for the smoothest sauce.
• Don’t skip the lime juice it balances the richness.
• If the sauce seems thin, let it cook uncovered for the final 10–15 minutes.
• For spice lovers, add red pepper flakes or a spoon of chili paste.

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